A razor blade mounted on a handle, used to score bread dough before baking. Pronounced "lahm."
A lame gives you more control and flexibility than a knife for scoring. The blade can be curved slightly for angled cuts that produce an ear, or kept flat for straight decorative lines. Many bakers make their own by attaching a double-edged razor blade to a coffee stirrer or wooden skewer. Replace the blade frequently -- a dull blade tears dough instead of slicing it cleanly.
