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Grignette or Lame for Slashing Dough

BB-016 | Product Shipped Worldwide
In Stock
£3.50 Includes VAT
  • Buy 10 for £3.16 each and save 10%
  • Buy 20 for £2.81 each and save 20%

Quick Overview

A tool called a grignette or lame useful for slashing all manner of bread doughs such as baguettes.

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Grignette or Lame for Slashing Dough

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  • Grignette or Lame for Slashing Dough


Slashing patterns in your dough needs a grignette. Ordinary kitchen knives tend to drag across the dough or tear.

This grignette has a fixed and curved stainless-steel blade (or lame) attached to a handle, overall length about 6". 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!

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

Subtitle N/A
Manufacturer BakeryBits
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Related Categories

Root   Equipment  Lames & Grignettes 

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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.

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