1. Prepare Your Blade: Ensure your lame or razor blade is extremely sharp. A dull blade will drag and tear the dough, rather than making a clean cut. If using a razor blade without a handle, hold it firmly between your thumb and forefinger.

2. Angle Your Cuts: For most decorative scores, you want to hold your blade at about a 30-45 degree angle to the surface of the dough, not straight up and down (90 degrees). This angle helps create a “flap” that will open beautifully during baking. For ear-like designs, a very shallow angle (almost parallel to the dough) works best.

3. The Classic “Ear” Score: This is a popular and beautiful score. Make one long, curved cut across the top of your loaf, from one end to the other. Hold the blade at a very shallow angle (almost horizontal) to the dough. This encourages a dramatic “ear” to form as the bread expands.

4. Simple Crosshatch Pattern: For an easy yet elegant look, make two diagonal cuts across the top of your loaf, forming an “X.” Then, make two more diagonal cuts in the opposite direction, creating a diamond or square pattern. Hold the blade at a 45-degree angle for these cuts.

5. Wheat Stalk Design: This is a lovely, rustic pattern. Make one long, slightly curved cut down the center of your loaf. Then, make several short, shallow cuts branching off from the main line, alternating sides, to resemble wheat grains. Keep these smaller cuts shallow and at a slight angle.

6. Leaf Pattern: Similar to the wheat stalk, but with a different feel. Make a central, slightly curved cut. Then, make several short, curved cuts coming off the main line, all pointing in the same direction, like the veins of a leaf.

7. Geometric Box Score: Make a square or rectangular cut around the perimeter of the top of your loaf. Then, make several parallel cuts inside this shape, either straight or slightly curved. This creates a neat, organized look.

8. Depth Matters: For decorative cuts, aim for a depth of about 1/4 to 1/2 inch. The main expansion score (like the “ear” cut) can be slightly deeper, up to 1/2 to 3/4 inch, to really encourage oven spring.