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Testing Bench Scrapers

By Lisa McManus Published

Bench scrapers aren't just for pastry—we use ours for a wide variety of kitchen tasks.

Also known as a bench knife, board scraper, or dough cutter, a bench scraper has as many and varied uses as its many names suggest. We’ve tested several over the years and favored those with steel blades and comfortable rubber, nylon, or plastic grips. But when we recently ordered a few new copies of our previous winner from OXO, we found that instead of the sharp blade edge we expected, these scrapers had a blunt edge that struggled to cut through all types of dough and required real effort to dislodge pie dough. A representative from the manufacturer said that our previously winning model had not changed, but clearly something in the manufacturing had (we ordered multiples to confirm). We decided that it was time to reevaluate, so we rounded up five bench scrapers in a range of styles to square off against our old favorite.

For scraping, trimming, or cutting dough into smaller pieces, testers strongly preferred thin, deeply beveled edges, which made it easier to dislodge sticky pie dough from the counter and neatly portion off bread and pizza doughs. One model’s extra-long plastic blade was an advantage for speedy cleanup, but its ultrathin, slippery plastic handle made it unwieldy for much else. A dustpan-shaped scraper scooped up diced herbs and vegetables in a snap and transferred them neatly to a pot, but its edge was too dull for dough work. In the end, a model that we’d liked in the past that had lost to our previous winner because of the latter’s sharp blade (now a nonissue) proved best of the bunch. Our winner, the Dexter-Russell 6" Dough Cutter/Scraper—Sani-Safe Series, has a deeply beveled edge that quickly slid under pie dough and effortlessly sliced bread and pizza dough. Its textured polypropylene handle was just slender enough, making it easy to grasp and keep flat to the work surface for fast and efficient cleanup.

Equipment Review Bench Scrapers

Bench scrapers aren't just for pastry—we use ours for a wide variety of kitchen tasks.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.