Talk:Lame (kitchen tool)

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Merge Proposal[edit]

As it stands, I feel like the scoring bread article stands halfway between a recipe and an exploration of a concept. I think that the information could do well to be combined into the article on the Lamé (kitchen tool) in a manner which would improve both articles. I would think to merge this into lamé, rather than the other way around, because I think that articles on physical matters are generally stronger than those on vague ideas. Merging would give grounding to concept (scoring) in specific content (the lamé).--Nleamy 02:15, 1 January 2007 (UTC)[reply]

Without any objection to the merger, the two articles were combined.--Nleamy 04:18, 6 January 2007 (UTC)[reply]

Accent, really?[edit]

I'm pretty sure this word should not have an accent. It is pronounced like "lahm". —Preceding unsigned comment added by 69.154.134.80 (talk) 18:18, 14 January 2009 (UTC)[reply]

I agree, and just moved the page to lose the accent. -- Just plain Bill (talk) 00:07, 21 September 2009 (UTC)[reply]

It is a French word: lame.

No, in French, lamé is fabric with a metallic component, while a lame is a blade. For civility's sake I will stop there. Just plain Bill (talk) 13:00, 31 October 2022 (UTC)[reply]

I have just checked Harrap's Compact Dictionnaire - Anglais-Français.Français-Anglais.

Indeed, you are correct. There is no acute accent over the 'e' in the original French word that translates to English as 'blade', although there is in the word that refers to a material, as you say. I have removed the unhelpful part of my earlier reply. 86.153.162.1 (talk) 17:05, 31 October 2022 (UTC)[reply]

Cheers! After a few pints, and before the everywhereness of the internet, I might have been persuaded that there was a grave accent on the 'a' but nowadays it is easy to check. Be well, Just plain Bill (talk) 17:57, 31 October 2022 (UTC)[reply]