I never got why you need any type of special blade. back when I worked on a dairy farm making grass fed, raw milk cheese; and levain style, wood oven rustic breads I just used my pocketknife. I do keep them razor sharp. Our apprentice from CIA used a lame (which just means blade) or a razor blade, and I saw no difference. heck, mine came out better.
What is more important is the angle of the blade and the amount of pressure and depth. I was once told that some folks, especially those with well developed knife skills or knife awareness, do this perfectly without even understanding what they do.
Also either wetting the blade or oiling it, helps.
