Norteño eating

I bake the best baguettes in town at El Fidel Restaurant in Las Vegas, NM. They are the best in part because I use a high-hydration dough, which gives them super oven spring, and a wonderful, chewy, gelatinous crumb with lots of big holes. The downside of a high-hydration dough, though, is that it is difficult to work with and nearly impossible to score. It is, forgive the indelicacy, like trying to score a wet snot. I had been using a baker's lame for this. The lame is basically a razor blade on a stick. I was dipping the blade in water before every cut and STILL had a devil of a time, as the dough would stick, hang up on the blade, and the cuts were very shallow even when I used the best technique. But then I saw in an online bread forum the mention of the ultimate bread-scoring tool. It is a Pure Komachi II tomato knife. Serrated razor-sharp blade, non-stick coating, comes with its own little plastic sheath and costs less than six bux. I have used the knife twice now f