JACYAO'S Bread Scoring Tool Kit, Bread Lame and Dough Scissors Made From Food Grade Stainless Steel, Sourdough Scoring Tool Kit with 100 Inches Cotton Twine, 10 Razor Blades and Metal Storage Box

Professional Bread Scoring Tool Kit: The kit has 5 surprising tools for bakers, including a bread lame made of 304 stainless steel, a sourdough scissors made of 420 stainless steel, a 100 inches cotton twine, 10 bread razor blades, and a metal storage box Made of Solid Stainless Steel: Compared to wood or plastic, JACYAO'S bread lame dough scoring tool is made of food grade stainless steel, which is more sturdy and sanitary and easier to clean The Patented Design of The Bread Lame: This lame bread tool has three unique designs, the first of which is a base design to prevent finger cuts from the blade; The second is to shorten the top length of the sourdough lame to reduce the resistance of cutting the dough; The third one is that has been ergonomically optimized for a more comfortable handling experience during use Scissors Designed for Sourdough Scoring: This scissor has a elegant appearance, like a crane. The overall size is 4.6 inches long, its top is very sharp and can be used for delicate and intricate pattern carving, like Christmas trees, feathers, etc. smoothly and effortlessly Cotton Twine to Help You Become A Master of Bread Scoring: We've got a 100-inch cotton twine that's enough to make bread baking several times, you can use the rope to shape the bread into the shape you want, and the cotton twine can withstand temperatures of up to 200℃/392℉ Metal Box for Safe Storage: When you're done cleaning your tools, you can put your bread lame and bread scissors directly into the metal box we have prepared for you, so you can store them safely and find them quickly the next time you use them

Usage Precautions:

1.Dough Preparation: We recommend placing the dough in the freezer for 5-10 minutes to firm up the surface, making it easier to create the desired patterns.  

2.Cutting: Hold the blade at a slight angle when cutting the dough to control the depth of the cuts. A 45-degree angle is commonly used.

3.Blade Adjustment: As mentioned, the straight blade is for straight cuts, while the curved blade is for curved designs. Always follow safety steps when switching blades. 

4.Safety Tips: During use, keep your fingers pressed against the base or positioned behind it to prevent your hand from slipping forward and causing accidental cuts.