Scoring bread (especially high hydration) has always been a nightmare for me. I have a super sharp knife I keep just for scoring. It works okay on lower hydration dough.
I was at Wal-Mart to pick up bread flour and decided to get packs of single edge razor blades like I’ve seen on many YouTube videos. I haven’t had much success. I’ve tried all different angles and depths – and I would say I psych myself up every time so confidence is not an issue – but it’s just a little better than using a knife. Also, the razor blades were coated with machine oil and I had to use rubbing alcohol to get it off. The blades still have a faint machine-oily smell.
I will get a bread lame one day, but I’d like to be able to use regular blades, too.
Does anyone have a specific brand of single edge razor blades they can recommend? And do they always come coated in machine oil?