Bench scraper

A bench scraper is a flat rectangle of metal or stiff plastic, about 15 cm (6 in) wide, with a handle along one long edge. It has no sharp edge, but it is firm enough to cut through dough. It is one of the cheapest tools in a kitchen and one of the most used, both for baking and for daily prep.

How to use it

• Divide dough. Press straight down to cut dough into even pieces. Weigh them for rolls of the same size.
• Handle sticky dough. Slide it under wet dough to lift and turn it while you knead or shape, instead of pulling with your fingers.
• Shape loaves. Push the scraper against the dough and turn it to tighten the surface into a smooth ball.
• Move chopped food. Scoop onions or herbs off the board and into the pan. Using the scraper instead of the edge of your chef's knife keeps the blade sharp.
• Clean up. Scrape dried dough and flour off the counter before you wipe it. This makes it easy to clean as you go.
• Cut in butter. Chop cold butter into flour for shortcrust pastry right on the counter.

Substitutes

A wide, sturdy metal spatula or a thin cutting board can lift and move food. For cutting dough, a large knife works, though it can drag on sticky dough.

Common mistakes

• Using a metal scraper on a nonstick surface or a soft wooden board. It scratches.
• Using a flexible plastic bowl scraper for the counter. It bends and will not cut dough cleanly. Keep that one for scraping bowls.
• Sawing back and forth through dough. Press down in one firm motion.

In recipes

Bread recipes say "divide with a bench scraper" or "use a scraper to shape". A curved, flexible bowl scraper is a different tool, often sold alongside it, for getting dough and batter out of a bowl.