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Bordelaise Professional Lame or Grignette

BB-032 | Product Shipped Worldwide
In Stock
£8.95 Includes VAT


Quick Overview

Slashing patterns in your dough needs a lamne or grignette. Ordinary kitchen knives tend to drag across the dough or tear. Start using a grignette, as used by baking professionals across the world. BakeryBits is the UK distributor for Mure & Peyrot bakery knives: the number 1 in the market.

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'Bordelaise' Professional Lame or Grignette

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  • 'Bordelaise' Professional Lame or Grignette


This lame holds a replaceable standard razor-blade (supplied) and holds the blade in a gentle curve, or straight as required. The blade makes for a lame or grignette with an exceptionally sharp blade, held safely with a removable, protective cover when not in use. It is perfect for making fast, clean slashes on dough just before it is baked. The curve allows for deep, angled cuts giving improved crust and artistic opportunities!

A lame or grignette is a must item for the budding artisan baker and this Mure & Peyrot one is for professional use.

Under the UK Criminal Justice Act 1988 age restrictions apply to the sale of knives, no persons under the age of 18 can purchase knives. By placing an order for this product, you declare that you are 18 years of age or over.

Additional Information

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Manufacturer Mure and Peyrot
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Related Categories

Equipment  Lames & Grignettes  Amazon  Vanessa Minisite  View All Products 

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Product FAQs

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  • 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
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • Are the grignettes supplied with a lame (blade)?
    Yes, all types of grignette are supplied with a blade fitted.
  • Do you also sell extra razor blades !!! for the lame ( the blue one on the website )
    Yes, the blades you need are the Bordelaise/Landaise blades and can be found here
  • Good that these take 'standard' razor blades, but could you just confirm that you mean bog-ordinary blades you buy in places like Boots and Superdrug?
    Yes it should be a standard blade that you can buy from the supermarket.

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