Published March 1, 2007.
Half of the models we tested passed, but we still found a favorite.
Bread bakers rely on metal bench scrapers-broad, slightly blunt blades with handles that span the length of the metal-to cut through plump rounds of yeast bread or biscuit dough or to scrape sticky dough loose from the counter. We tested several models and quickly rejected ones that were too small or sported uncomfortable metal handles.
Testers preferred the flatter plastic, rubber, or nylon grips on their scrapers. Though we had a slight preference for the slimmer handgrips, we sacrificed a bit of comfort for the added perks of our winner’s ruler mark-engraved blade and its considerably thinner edge, which was perfectly suited to another common bench scraper task-scooping up chopped herbs and vegetables.
