Not really, because a lame' IS a razor blaze, just on the end of a stick.
For some reason, double edge blades are thinner and sharper than singles, so
use those (but mind your fingers). As someone said, you can improvise your
own by attaching a blade to a stick. The blade should have a curve to it,
like a grapefruit knife.

To get the "ears" that French bread has, you hold the lame' almost flat to
the top of the loaf and slash in sideways, not with the edge vertical - this
is probably your mistake.
Here is a photo showing the proper technique:

http://ww2.kingarthurflour.com/image...logue/4175.jpg

Without the lame' or an improvised version, it's hard to get the right
angle - held in your fingers or without the curve the blade or a regular
knife would tend to get hung up on the surface of the loaf.

Here's a picture of a refillable one that uses razor blades

http://ww2.kingarthurflour.com/image...logue/6378.jpg

IMHO, laughably unworth the $30 they are charging. I'd put the actual value
of this item at under $1.


"Ribitt" > wrote in message
able.rogers.com...
> I have been totally unsuccessful in getting decent slashes on bread. I
have
> tried a freshly sharpened knife, a serrated knife, an exacto knife and a
> razor blade.
>
> Does a lame improve things? No comments, please, on my doubtful ability.
>
> The bread always is fine with a butchered look.
>
>