Hi Bern, wetter doughs do tend to be more difficult to score, especially if the dough is over-proofed. Of course, you're always aiming for perfectly proofed dough, but if you're going to error, it's best to error slightly on the under-proofed side when it comes to scoring a wet dough. It can also help to gently rub a small film of flour into the surface of the dough and to let the dough air out for a few minutes (uncovered) so the surface dries out a bit. Be sure to use a sharp blade and only allow one corner of the blade to touch the surface of your dough. Moving quickly and confidently also helps to prevent dragging and catching. Working with chilled dough also makes scoring easier, so if you're making a sourdough recipe that gives you the option to let the shaped loaf rise overnight in the refrigerator, this can be a game changer when it comes to scoring. 

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