A bread lame (pronounced 'Lahm'), translating to 'blade' in French is that exactly - a razor sharp blade on the end of a wooden handle. It's used to create 'ears' in bread - the peaks and toughs on an artisan loaf that also help it to rise properly while baking. The curved, replaceable stainless steel blade can also be used to create intricate designs and patterns into the surface of the dough.