Hi there, Jill! Sourdough bread doesn't typically do well with an added third rise like commercial yeast bread can handle because of the long rises the dough has already undergone. The over-proofed dough is likely what is causing the difficulty with scoring here. If the dough over-proofs, it'll lose any tension on the surface of the loaf and make scoring difficult because no matter what tool you use the blade will just drag. We'd recommend shortening up the second rise to see if that helps with your scoring. Best of luck and happy baking!

• Reply