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I have tried a bunch of different scorers and they never seem to work as well as I would like. This is bout the best of them all, but sometimes I think plain old razor blades remain the best bet. It depends also on what kind of bread you are making. On bigger loaves with flatter surfaces, this has a sharp point on the tip that tends to dig in and catch. On more rounded baguettes, the inner part of the concave knife works pretty well.
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