The Baker’s Blades category is aimed at artisan bakers, pastry chefs, trainers and bread-making enthusiasts looking for a precise tool for nibbling their loaves, baguettes or dough pieces. This small, often underestimated utensil plays a fundamental role in the final result of the product: not only does it ensure a better opening of the crust, it also helps to control the aesthetics and growth of the bread. Whether you’re a professional looking for consistency, or an amateur eager to improve, this category will help you choose the blade best suited to your gestures and recipes.
Grignage allows you to control bread expansion during baking, and to create a visual signature unique to each artisan. To achieve this, blades must be sharp, easy to handle, hygienic and safe. A distinction is made between straight blades, perfect for straight or deep cuts, and curved blades, ideal for obtaining graceful openings on baguettes or rustic loaves. The choice of handle (stainless steel, plastic, wood or disposable) also impacts precision, hygiene and comfort of use.
In the context of craft or semi-industrial production, selection criteria focus on ergonomics, frequency of use, safety (blade protection), ease of blade replacement and resistance to oxidation. For bakery schools or educational laboratories, it’s also a good idea to opt for pedagogical or safe models for learning the right gesture.