After a few false start(er)s, our sourdough journey seems to have blossomed into a fairly regular habit at this point. Naturally this gives rise to a need for tools to score loaves. Whether or not it makes a significant difference for the oven spring (the internet seems to be divided on that question), some nice decorative docking certainly makes for a better looking boule, not to mention another use for double sided razor blades.
After whacking my knuckles one too many times with the ridiculously long handle on my workbench vise, I finally cut it down to a more convenient size a few days back, resulting in a fun little dowel offcut containing the loose tenon I had used to attach the end knob. It doesn’t really make a difference compared to making it out of one piece but it seemed like a nice touch, and at least convinced me to do the lame as a quick job with the aul’ Slöyd knife instead of spending too long in Fusion and printing a plastic one.
A vertical cut with a thin-kerf Gyokucho kataba for the blade, a screw to hold it and a bit of carving to get the end of the handle out of the way. Still a bit more vise handle than bespoke kitchen tool, but this way I get to keep the knuckles out of the dough and out of the way of the swinging vise handle.