Step aside, Zorro!! A new slashing tool just got added!

I’d been trying to “make do” for a while with whatever seemed like an acceptable tool for slashing the dough loaves and using a small, very sharp but flat-bladed paring knife acceptable, though not exactly great. 

I knew that a “tomato knife” was a great tool to use because it has the large scallops in the blade which , as seen on Mark’ Back Home Bakery videos, did a very neat, clean cut in one go. But when I went out looking for such a knife, I was rather put off by the cost, about $20 – $25 at the local department stores’ kitchen/cutlery sections. Several stores in fact. Thanks, I think I’ll just save the $25 and buy flour.

However, I came across a display in our local grocery emporium (in my case, that’s Fortino’s, a part of the Loblaws/Superstore/President’s Choice conglomeration here in Canada) and there in the kitchen stuff section next to candles and pillows displays, was a box full of paring knives with flat blades… But my eye caught a knife in the corner that looked like… yes!! A serrated tomato knife! And they were an astounding $1.90!! Stuck in the back of the box (I dug) were a handful of these little beauties, with black or pale blue handles.

Figuring if it was a dud, I’d at least have a new paring knife for general use, I bought one and today tried it out on a couple of loaves.

Oh! My! Goodness!! 

Whodda knowed a proper style blade could make such a difference??! Easy slashing, no “catching”, smooth as silk. Now, I didn’t happen to make the slashes quite deep enough – I still seriously suck at slashing – so the loaves still blew out on the side (I’ll eat the evidence). But even so, now I know I have a great tool for scoring my loaves and at a very affordable price that didn’t bust the bank any. I had been willing to pop out $10 or so but I’d seen nothing for that price that didn’t have tose micro-serrations which I’ve never seen or heard anyone mention or say they work well. 

I am happy with my super-cheap find and when I go back to the store will pick up an extra or two as back ups. Less than $2, can’t complain!!

My awesome and CHEAP new tomato knife!!

I’d never have thought I’d be so thrilled to buy a $2 knife. But I am.

Author: Paul

I'm just a regular type mid-50's fella, recently moved to Vancouver Island, BC, Canada, who enjoys bread making and sharing the adventure. I've only been at this on a steady basis since 2007 when I decided to look for better bread than what was available in the local grocery. You are cordially invited to add comments, questions and musings of your own to any of these posts; this isn't intended to be a one way communication. I'm not an expert and likely won't be one for years to come. But I do want to share my experiences and what I have picked up in order to help spread this "bread baking" virus. Because as habits go, it's a darn tasty one!

2 thoughts on “Step aside, Zorro!! A new slashing tool just got added!”

  1. Thanks for such a great find! I got a curved lame at my kitchen store for $4 and I can say that I seriously sucked at slashing too. It snagged my dough and hesitancy contributed to jagged slashes. I will be on the lookout for a serrated tomato knife~

    1. Thanks, Frieda. Hope your search for a tomato knife is fruitful! (Har! – or is that veggieful??) I had seen them for ridiculous amounts of money, $25-$30, so keep looking if you can’t find one at least in the $5 and under range. They’re considered “fancy” I suppose which hikes the price up a lot.

      Once you’ve got one and can do some slashing, your technique should improve considerably. Take a second before slashing to picture what you want to do, then commit to it in one fell stroke.

      And avoid the MICRO-serrated types. Those are just bad news for dough.

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