• Choose a sharp paring knife or chef’s knife with a fine, pointed blade.

• Place the dough (e.g., bread or pastries) on a flat, clean surface or cutting board.

• Gently score the surface of the dough using your knife. The cuts should be shallow, just deep enough to allow the dough to expand without cracking.

• Score in desired patterns (e.g., diagonal slashes, a cross, or decorative designs) based on the recipe.

• Ensure that the cuts are spaced evenly to allow for uniform expansion during baking.

• Once scored, proceed with baking the dough as directed in your recipe.

• After baking, the scored areas will often expand and create a beautiful crust.

• Step 1: Rinse the knife immediately after use to prevent dough from drying on the blade.

• Step 2: Wash with warm, soapy water using a soft sponge.

• Step 3: Dry thoroughly to avoid rusting.