The secret to slashing is to use a razor blade. Effective slashing depends so heavily on sharpness that I rotate the razor blade to use a new edge after one or two loaves, and replace it when all edges have been used. I don't have a proper lame; I just use a wooden skewer. You can bend the razor blade enough to pass the skewer through the wider part of a safety razor blade twice. Voila, home-made lame!

Besides preventing tearing, slashing also allows for more rise, attractive designs (even just one deep slash all the way across, offset from center, is beautiful) and "ears" which are crustier than the rest of the crust.

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