How can I score wet bread dough more easily?
A very sharp blade with minimum drag.

The traditional tool is called a lame- basically just a curved classic razor blade on a handle. If you make a lot of bread you might consider buying this unitasker. (link to google images of lames)

You can use a kitchen knife if yours are very sharp but I've had the best results with a straight razor blade. I've read of people using serrated blades but they always mutilated my bread.

A little bit of non stick spray will do wonders at keeping the blade from binding up in the dough.

The rest is technique. Make each score in a single cut if possible. Instructions often say to make "deliberate slashes". Plan out where you want the cut then slash confidently. Multiple slashes or slow or halting cuts will do more damage to the loaf.