I seem to have a consistent problem with making a nice, clean score on my breads. I've read a lot books and articles trying to explain in precise detail how to score bread well, but clearly I haven't been able to grasp the concept as most cuts I made simply end up tearing the outer membrane of the dough, which leaves a relatively unappealing mark when the bread is baked (especially with very slack doughs). So, I guess what I really need is a very precise, step by step guide to scoring a piece of bread (using a sharp knife). What angle should the edge of the knife be to the bread (along the incision point's length and width), do I need to plunge the knife into the dough, etc.
Also, I was wondering if a razor or lame would do a better job of scoring than even the best and sharpest knife I have and if so, how I should use that tool.