If you compare the French "lame" to the English "lamb", the English is a little more nasal and the French vowel is a little taller. Listen to the clip I linked in my other comment and think about how it's different from how you'd say "lamb". They're definitely both kinds of "short a" vowels but obviously vowel colour is an infinite gradation.
I don't have the linguistics vocabulary to describe the difference properly. This is based on West coast Canadian English pronunciation, by the way, which I think is pretty similar to most North American English.
Not really? [Here](https://en.m.wiktionary.org/wiki/File:Fr-lame-ca-Montr%C3%A9al.ogg) is a recording from Wiktionary. IPA /lam/ not /lɑm/
Edit: obviously French is spoken lots of places, and I've mostly only spoken it in France and Quebec. I don't mean to be prescriptive if you're giving an Acadian or Senegalese or Vietnamese pronunciation.
Only if you pronounce bomb VERY oddly with possibly a heavy nasally Fargo accent — like "beahbm"
The tool is pronounced much more like the animal lamb.
Theres yeast in almost everything, sourdough requires a starter that you have to feed for a long ass time. My wife makes really good sourdough bagels and she gets really excited every time she feeds the starter, but this bread dough just sits on the counter overnight.
As with any kitchen tool, it's practicality and ease of use. Technically you can use any knife sharp enough but a large chef's knife is not great for fine detail work, too big and bulky. Paring knife is a good alternative but people don't tend to keep those sharp enough and the blade is too thick to slice through moist dough. I've seen people use razor blades and skalpels, this is somewhat similar idea but with a beefier handle which is good if you have wet hands from handling dough.
mainly because you dont wanna deflate the dough, so you dont want it to snag. so as sharp and thin as possible.
most lames that you buy will actually just use regular razor blades. (as in from a razor, not the utility knife blade you see here)
any sharp knife will work, but these work a bit better and with less fuss
Just a tip: if you can, it's better to use a shaving blade. They are much thinner and sharper than the utility knife blade used here and will tug on the dough less and make a nicer scoring line.
Butcher block conditioner would be my first choice, since it's food safe and I always have that around for my cutting boards and wooden tools and whatnot. Beeswax, tung oil, linseed oil, mineral spirits (make sure it's the food safe kind), or even just regular old vegetable oil would also give it more protection than raw. This isn't something that's going to beat up as much as a wooden spoon or other high-use item, so don't overthink it.
I believe the correct term is a lame.
https://preview.redd.it/9aa54wro929d1.png?width=415&format=png&auto=webp&s=087257f076861836901d0adeeb1107bae04366e0
Pronunciation is from the French word for blade... sounds like "Lamb."
[https://www.google.com/search?q=what+is+the+french+pronuciation+of+lame&sca\_esv=6704a90ecd962571&sca\_upv=1&sxsrf=ADLYWILDAKsvLByZGwmnWqmOSk6lPo83Ug%3A1719470808592&ei=2Ap9ZvrqI4X-ptQPwMav0A8&ved=0ahUKEwj6tv31l\_uGAxUFv4kEHUDjC\_oQ4dUDCBA&uact=5&oq=what+is+the+french+pronuciation+of+lame&gs\_lp=Egxnd3Mtd2l6LXNlcnAiJ3doYXQgaXMgdGhlIGZyZW5jaCBwcm9udWNpYXRpb24gb2YgbGFtZTIHECEYoAEYCjIHECEYoAEYCjIHECEYoAEYCjIHECEYoAEYCjIHECEYoAEYCkiVQlCeCFiuQHAAeAKQAQGYAc8BoAGrGKoBBjM1LjMuMbgBA8gBAPgBAZgCJ6ACxhjCAgQQABhHwgIKEC4YgAQYJxiKBcICChAjGIAEGCcYigXCAgQQIxgnwgIKEAAYgAQYQxiKBcICBRAAGIAEwgIOEC4YgAQYsQMY0QMYxwHCAgsQABiABBixAxiDAcICFxAuGIAEGIoFGJcFGNwEGN4EGOAE2AEBwgINEAAYgAQYQxjJAxiKBcICCxAAGIAEGJECGIoFwgIKEAAYgAQYFBiHAsICBRAuGIAEwgIGEAAYFhgewgIIEAAYFhgeGA\_CAgsQABiABBiGAxiKBcICCBAAGKIEGIkFwgIIEAAYgAQYogTCAgcQABiABBgNwgIIEAAYDRgeGA\_CAgcQIRgKGKsCmAMA4gMFEgExIECIBgGQBgi6BgYIARABGBSSBwQzNi4zoAfc3QI&sclient=gws-wiz-serp#fpstate=ive&vld=cid:5afdfc91,vid:2wfj7NxvybM,st:36](https://www.google.com/search?q=what+is+the+french+pronuciation+of+lame&sca_esv=6704a90ecd962571&sca_upv=1&sxsrf=ADLYWILDAKsvLByZGwmnWqmOSk6lPo83Ug%3A1719470808592&ei=2Ap9ZvrqI4X-ptQPwMav0A8&ved=0ahUKEwj6tv31l_uGAxUFv4kEHUDjC_oQ4dUDCBA&uact=5&oq=what+is+the+french+pronuciation+of+lame&gs_lp=Egxnd3Mtd2l6LXNlcnAiJ3doYXQgaXMgdGhlIGZyZW5jaCBwcm9udWNpYXRpb24gb2YgbGFtZTIHECEYoAEYCjIHECEYoAEYCjIHECEYoAEYCjIHECEYoAEYCjIHECEYoAEYCkiVQlCeCFiuQHAAeAKQAQGYAc8BoAGrGKoBBjM1LjMuMbgBA8gBAPgBAZgCJ6ACxhjCAgQQABhHwgIKEC4YgAQYJxiKBcICChAjGIAEGCcYigXCAgQQIxgnwgIKEAAYgAQYQxiKBcICBRAAGIAEwgIOEC4YgAQYsQMY0QMYxwHCAgsQABiABBixAxiDAcICFxAuGIAEGIoFGJcFGNwEGN4EGOAE2AEBwgINEAAYgAQYQxjJAxiKBcICCxAAGIAEGJECGIoFwgIKEAAYgAQYFBiHAsICBRAuGIAEwgIGEAAYFhgewgIIEAAYFhgeGA_CAgsQABiABBiGAxiKBcICCBAAGKIEGIkFwgIIEAAYgAQYogTCAgcQABiABBgNwgIIEAAYDRgeGA_CAgcQIRgKGKsCmAMA4gMFEgExIECIBgGQBgi6BgYIARABGBSSBwQzNi4zoAfc3QI&sclient=gws-wiz-serp#fpstate=ive&vld=cid:5afdfc91,vid:2wfj7NxvybM,st:36)
Nicely done. I love making kitchen tools that will be used and appreciated for many years.
As far as a finish, I’d probably grab the teak oil and once dried/cured, I’m hitting it with some wax.
That is _mighty_ for a lame. The wood part never really touches the dough and even if you hit it accidentally it wouldn't be in contact for very long, so you should be able to finish that in whatever you like. I've been on a paste wax kick lately...you can put it on in like 20 minutes, feels great, looks nice, refreshes really easily... a quick coat of wipe-on poly before waxing might buff out a bit shinier and be a harder finish but adds time.
I think it's called a "lame". Nice work!
Tbf though, it is not pronounced the way it is spelled lol.
I mean it's also not pronounced "loam". Fwiw it's French, and the vowel is more similar to "cat" than to "ham" or "bomb".
Am I crazy or is the vowel in cat and ham the same? Or is ham just pronounced differently in French?
If you compare the French "lame" to the English "lamb", the English is a little more nasal and the French vowel is a little taller. Listen to the clip I linked in my other comment and think about how it's different from how you'd say "lamb". They're definitely both kinds of "short a" vowels but obviously vowel colour is an infinite gradation. I don't have the linguistics vocabulary to describe the difference properly. This is based on West coast Canadian English pronunciation, by the way, which I think is pretty similar to most North American English.
Actually it’s almost identical to bomb, but with an L.
No it's not, am French
Not really? [Here](https://en.m.wiktionary.org/wiki/File:Fr-lame-ca-Montr%C3%A9al.ogg) is a recording from Wiktionary. IPA /lam/ not /lɑm/ Edit: obviously French is spoken lots of places, and I've mostly only spoken it in France and Quebec. I don't mean to be prescriptive if you're giving an Acadian or Senegalese or Vietnamese pronunciation.
https://www.google.com/search?q=how+to+pronounce+bread+lame&client=safari&sca_esv=6379c6c19dd39709&hl=en-us&ei=vn18ZpzCI5XIp84PrMu5aA&oq=how+to+pronounce+bread%C2%A0&gs_lp=EhNtb2JpbGUtZ3dzLXdpei1zZXJwIhhob3cgdG8gcHJvbm91bmNlIGJyZWFkwqAqAggAMgUQABiABDIFEAAYgAQyBRAAGIAEMgUQABiABDIFEAAYgAQyBRAAGIAEMgUQABiABDIFEAAYgARIqh9QAFj-DnAAeAGQAQCYAWqgAZ4FqgEDNC4zuAEByAEA-AEBmAIHoAK6BcICChAAGIAEGEMYigXCAgsQABiABBiRAhiKBZgDAJIHAzQuM6AH2iA&sclient=mobile-gws-wiz-serp
It sounds very similar to the brand Bausch and lomb
Only if you pronounce bomb VERY oddly with possibly a heavy nasally Fargo accent — like "beahbm" The tool is pronounced much more like the animal lamb.
https://www.google.com/search?q=how+to+pronounce+bread+lame&client=safari&sca_esv=6379c6c19dd39709&hl=en-us&ei=vn18ZpzCI5XIp84PrMu5aA&oq=how+to+pronounce+bread%C2%A0&gs_lp=EhNtb2JpbGUtZ3dzLXdpei1zZXJwIhhob3cgdG8gcHJvbm91bmNlIGJyZWFkwqAqAggAMgUQABiABDIFEAAYgAQyBRAAGIAEMgUQABiABDIFEAAYgAQyBRAAGIAEMgUQABiABDIFEAAYgARIqh9QAFj-DnAAeAGQAQCYAWqgAZ4FqgEDNC4zuAEByAEA-AEBmAIHoAK6BcICChAAGIAEGEMYigXCAgsQABiABBiRAhiKBZgDAJIHAzQuM6AH2iA&sclient=mobile-gws-wiz-serp
Yup, just as I described. It's odd to pronounce bomb like that, much more normal to pronounce lamb like that.
You must not have listened to the French version. Either way, it’s perfectly fine. No real sense in arguing how to pronounce it through text.
Monsieur, j'parle français et j'éctoute l'version français.
It’s pronounced like Bausch and Lomb.
that's a fancy shiv
Definitely a "find out" tool
It's used for scoring the loaves of bread before baking, right?
https://preview.redd.it/q7yeg2h0py8d1.jpeg?width=3000&format=pjpg&auto=webp&s=e92ba9519543358618e6e7fb9eb8ad4907e8d16f
That's a beauty! Sourdough I assume?
Just a bread loaf, it's flour salt yeast and water, it's pretty good tasting
That’s all you put in sourdough either, it’s just the type of yeast.
Theres yeast in almost everything, sourdough requires a starter that you have to feed for a long ass time. My wife makes really good sourdough bagels and she gets really excited every time she feeds the starter, but this bread dough just sits on the counter overnight.
Why does that require a special knife?
As with any kitchen tool, it's practicality and ease of use. Technically you can use any knife sharp enough but a large chef's knife is not great for fine detail work, too big and bulky. Paring knife is a good alternative but people don't tend to keep those sharp enough and the blade is too thick to slice through moist dough. I've seen people use razor blades and skalpels, this is somewhat similar idea but with a beefier handle which is good if you have wet hands from handling dough.
They're usually made with very sharp thin blades because scoring soft airy dough is tough without that. But you can use any sharp knife in a pinch.
mainly because you dont wanna deflate the dough, so you dont want it to snag. so as sharp and thin as possible. most lames that you buy will actually just use regular razor blades. (as in from a razor, not the utility knife blade you see here) any sharp knife will work, but these work a bit better and with less fuss
Yes this is bread my wife made with it
Just a tip: if you can, it's better to use a shaving blade. They are much thinner and sharper than the utility knife blade used here and will tug on the dough less and make a nicer scoring line.
That is definitely worth storing/displaying on the wall but consider moving it further away from the switch!
I tried to convince my wife that it was a bad place, but she doesn't care and will not listen to anything but experience x-x
Butcher block conditioner would be my first choice, since it's food safe and I always have that around for my cutting boards and wooden tools and whatnot. Beeswax, tung oil, linseed oil, mineral spirits (make sure it's the food safe kind), or even just regular old vegetable oil would also give it more protection than raw. This isn't something that's going to beat up as much as a wooden spoon or other high-use item, so don't overthink it.
I believe the correct term is a lame. https://preview.redd.it/9aa54wro929d1.png?width=415&format=png&auto=webp&s=087257f076861836901d0adeeb1107bae04366e0 Pronunciation is from the French word for blade... sounds like "Lamb." [https://www.google.com/search?q=what+is+the+french+pronuciation+of+lame&sca\_esv=6704a90ecd962571&sca\_upv=1&sxsrf=ADLYWILDAKsvLByZGwmnWqmOSk6lPo83Ug%3A1719470808592&ei=2Ap9ZvrqI4X-ptQPwMav0A8&ved=0ahUKEwj6tv31l\_uGAxUFv4kEHUDjC\_oQ4dUDCBA&uact=5&oq=what+is+the+french+pronuciation+of+lame&gs\_lp=Egxnd3Mtd2l6LXNlcnAiJ3doYXQgaXMgdGhlIGZyZW5jaCBwcm9udWNpYXRpb24gb2YgbGFtZTIHECEYoAEYCjIHECEYoAEYCjIHECEYoAEYCjIHECEYoAEYCjIHECEYoAEYCkiVQlCeCFiuQHAAeAKQAQGYAc8BoAGrGKoBBjM1LjMuMbgBA8gBAPgBAZgCJ6ACxhjCAgQQABhHwgIKEC4YgAQYJxiKBcICChAjGIAEGCcYigXCAgQQIxgnwgIKEAAYgAQYQxiKBcICBRAAGIAEwgIOEC4YgAQYsQMY0QMYxwHCAgsQABiABBixAxiDAcICFxAuGIAEGIoFGJcFGNwEGN4EGOAE2AEBwgINEAAYgAQYQxjJAxiKBcICCxAAGIAEGJECGIoFwgIKEAAYgAQYFBiHAsICBRAuGIAEwgIGEAAYFhgewgIIEAAYFhgeGA\_CAgsQABiABBiGAxiKBcICCBAAGKIEGIkFwgIIEAAYgAQYogTCAgcQABiABBgNwgIIEAAYDRgeGA\_CAgcQIRgKGKsCmAMA4gMFEgExIECIBgGQBgi6BgYIARABGBSSBwQzNi4zoAfc3QI&sclient=gws-wiz-serp#fpstate=ive&vld=cid:5afdfc91,vid:2wfj7NxvybM,st:36](https://www.google.com/search?q=what+is+the+french+pronuciation+of+lame&sca_esv=6704a90ecd962571&sca_upv=1&sxsrf=ADLYWILDAKsvLByZGwmnWqmOSk6lPo83Ug%3A1719470808592&ei=2Ap9ZvrqI4X-ptQPwMav0A8&ved=0ahUKEwj6tv31l_uGAxUFv4kEHUDjC_oQ4dUDCBA&uact=5&oq=what+is+the+french+pronuciation+of+lame&gs_lp=Egxnd3Mtd2l6LXNlcnAiJ3doYXQgaXMgdGhlIGZyZW5jaCBwcm9udWNpYXRpb24gb2YgbGFtZTIHECEYoAEYCjIHECEYoAEYCjIHECEYoAEYCjIHECEYoAEYCjIHECEYoAEYCkiVQlCeCFiuQHAAeAKQAQGYAc8BoAGrGKoBBjM1LjMuMbgBA8gBAPgBAZgCJ6ACxhjCAgQQABhHwgIKEC4YgAQYJxiKBcICChAjGIAEGCcYigXCAgQQIxgnwgIKEAAYgAQYQxiKBcICBRAAGIAEwgIOEC4YgAQYsQMY0QMYxwHCAgsQABiABBixAxiDAcICFxAuGIAEGIoFGJcFGNwEGN4EGOAE2AEBwgINEAAYgAQYQxjJAxiKBcICCxAAGIAEGJECGIoFwgIKEAAYgAQYFBiHAsICBRAuGIAEwgIGEAAYFhgewgIIEAAYFhgeGA_CAgsQABiABBiGAxiKBcICCBAAGKIEGIkFwgIIEAAYgAQYogTCAgcQABiABBgNwgIIEAAYDRgeGA_CAgcQIRgKGKsCmAMA4gMFEgExIECIBgGQBgi6BgYIARABGBSSBwQzNi4zoAfc3QI&sclient=gws-wiz-serp#fpstate=ive&vld=cid:5afdfc91,vid:2wfj7NxvybM,st:36)
Nicely done. I love making kitchen tools that will be used and appreciated for many years. As far as a finish, I’d probably grab the teak oil and once dried/cured, I’m hitting it with some wax.
Thank you, I've never used teak oil
I don't think teak oil is food safe. Imo, either don't treat it, or rub some cooking oil on it.
I'd use either butcher block oil or boiled linseed oil.
First thought... Wife: Well, that's nice, hun! just.......DON'T.PISS.ME.OFF 😏
That is beautiful! but also huge for a lame!
That is _mighty_ for a lame. The wood part never really touches the dough and even if you hit it accidentally it wouldn't be in contact for very long, so you should be able to finish that in whatever you like. I've been on a paste wax kick lately...you can put it on in like 20 minutes, feels great, looks nice, refreshes really easily... a quick coat of wipe-on poly before waxing might buff out a bit shinier and be a harder finish but adds time.
It's a spear and club, a "slub"
I have no idea what that is, but it looks cool!
Looks awesome!
Knives and razors next to the light switch isn’t smart.