Grignettes

1. Which grignette should I choose?
   The most popular grignette amongst both home and professional bakers is the Mure & Peyrot 'Bordelaise'. It is popular because it has all of the options in one tool:
   • the blade (lame) can be made to take a curve, or to remain straight
   • the blade is replaceable and takes standard razor blades (available from us) and so are extremely sharp
   • the blade can be removed and rotated to ensure that all corners can be used
2. How long do the blades last?
   The blades are good for 100s of cuts, more or less dependent of the dough that is uses: a white dough will blunt the blade (lame) less than a seeded dough (only by a tiny amounts but this adds up over 100s of cuts).
3. What is the difference between a Bordelaise and Landaise?
   The blade in the Landaise is held straight whereas the blade in the Bordelaise may be bent if desired allowing for a deeper under-cut for baguettes and similar.
4. What is the difference between the red and yellow grignettes and the Mure & Peyrot ones?
   The red and yellow grignettes have a permanent blade (lame) designed to last the life of the device. The Mure & Peyrot will take replacement blades.
5. What is the difference between the red and yellow grignettes?
   Both grignettes have a permanent blade (lame), but the red one may be rotated giving the user a greater opportunity to use both sides of the blade.
6. What is the difference between the red grignette and the Bordelaise?
   The Bordealise can have its standard razor blade replaced whereas the red grignette has a permanent blade. The Bordelaise allows the user to bend the blade to give a straight or curved cut (good for the undercut for a baguette.
7. Are the grignettes supplied with a lame (blade)?
   Yes, all types of grignette are supplied with a blade fitted.