The 2 Best Bench Scrapers of 2024, Tested & Reviewed

However, having a sharpened blade, or even a slightly beveled blade, did make the task of slicing through dough easier, although flat blades produced cleaner lines on the gnocchi than some beveled models like Epicurean. So, does the blade of a bench scraper matter? Predictably, yes, it does. 

Thoughts on Handle Design

The scrapers that were the most pleasant and comfortable to use were the ones with rounded silicone handles like the winners from OXO and Norpro. Though they were wood, not silicone, the handles of Williams Sonoma and Lamson were both wide enough to offer control while still being pleasant to use. Comfort and ease of use start to decrease as the handles become smaller and plastic, like the oddly shaped Tovolo and Chef’n models. And Epicurean was naturally the worst in this category, as it was the only model without a handle. 

Cleanup Differences

In general, the simplest scrapers were the easiest to hand wash. For example, Epicurean, which is just a flat piece of non-porous wood fiber, performed poorly in most of our tests, but was a breeze to clean. The Williams Sonoma and Lamson both had small slits where the blade met the handle, which trapped bits of food. And the Chef’n model’s loop-shaped handle was difficult to reach with a sponge.

Alternately, the Norpro and Dexter models had a perfect seal between the blade and the handle which prevented any trapped food. Williams Sonoma and Lamson both sported wooden handles, which made them higher maintenance than other models: they aren’t dishwasher-safe and they must be hand-washed and dried. I noticed the wood on Lamson began to dry out after just two washes. 

Everything You Can Use a Bench Scraper For

Bench scrapers might seem like one-hit wonders, but they can pinch-hit in a variety of kitchen tasks. To quote poet Elizabeth Barrett Browning, “How do I love thee? Let me count the ways.” They’re not only fantastic for cleaning off a cutting board, but we also love using them to move ingredients. Prepping produce and need to toss some chopped onions into a Dutch oven? Use a trusty bench scraper to slide under the pile and make the transfer. Their sharp-ish straight blades make them ideal for cutting and portioning dough, too.

The Criteria: What to Look for in a Good Bench Scraper

I’d recommend finding a bench scraper with a stainless steel blade and a plastic or silicone handle. These models were way easier to clean and maintain than any kind that featured wood (Williams Sonoma, Lamson, Epicurean). 

Before purchasing, take a good look at the blade: Is it sharpened— like OXO and Norpro—so well that it comes to a point? Is it totally flat so that it’s squared off with two right angles? Or is it just slightly beveled so that the blade edge is almost rounded, like on our low performers from Tovolo, Epicurean, and Williams Sonoma? I’d avoid any models that fall in that third category. 

A thinner steel blade that is slightly flexible is ideal because it can bend to sit perfectly flush with the work surface and pick up the tiniest food items or debris. In my tests, thinner blades seemed to be able to slide under small leek slices and stuck-on dough better than thicker blades. 

Our Favorite Bench Scrapers

What we liked: Its rounded silicone handle was comfortable to hold and offered more control than wooden or metal handles (or the no-handle model). The OXO sank easily into pizza dough, portioning it with ease. It resisted sticking to both the pizza and gnocchi dough and was definitely one of the top performers when scraping up flour and stuck-on dough from the counter. While picking up leeks, it cleared the cutting board in just two goes, easily sweeping up even the smallest pieces. Its big handle formed somewhat of a barrier, preventing gnocchi and leeks from falling off the blade.

What we didn’t like: It’s nice that this model comes with a 6-inch ruler at the bottom of the blade, but it would be more helpful if it were easier to read and had larger, bolder markings. The ridge at the bottom of the handle held onto debris, like sticky dough, more.

Key Specs

• Materials: Stainless steel and silicone
• Blade style: Slightly sharpened on both sides, squared
• Depth (handle to blade tip): 4.25 inches 
• Handle width: 6.25 inches
• Blade width: 6 inches
• Weight: 6.7 ounces
• Dishwasher-safe: Yes

What we liked: This model nearly nabbed victory from OXO. They look almost identical, and in almost every test, Norpro was right up there with OXO in terms of performance. Interestingly, when cutting the roasted potatoes open, most scrapers performed pretty poorly, but thanks to its sharper blade, Norpro actually broke from the pack and sliced better than the rest. The 6-inch ruler on the blade is easy to read and would be helpful for on-the-fly measuring. Plus, it’s cheaper than OXO.

What we didn’t like: This model’s blade is smaller than OXO, which made it slightly more difficult to fold over large sections of gnocchi dough while mixing and kneading.

Key Specs

• Materials: Stainless steel and silicone
• Blade style: Sharpened on one side, squared
• Depth (handle to blade tip): 4 inches 
• Handle width: 6.25 inches
• Blade width: 6 inches
• Weight: 5.8 ounces
• Dishwasher-safe: Yes

The Competition

• Dexter-Russell Sani-Safe Dough Cutter/Scraper: This basic bench scraper performed well in all the tests, but because of its flat blade it had trouble cutting through pizza dough. I also didn’t find its handle as comfortable to hold as our winners, but it’s still a good option. 
• Chef’n Pastrio Set Bench Scraper and Chopper: You actually get three scrapers when you buy this model: a rounded plastic bowl scraper, a square plastic bench scraper, and a stainless steel bench scraper. They all nest together with interlocking handles that are sometimes difficult to pull apart. I only tested the stainless steel scraper, and it performed just fine. Its strange loop-shaped handle made it very awkward to hold perpendicular to the board, but conversely made it easier to hold at an angle for lifting up items like gnocchi and leeks—which it did in one go thanks to its large surface area. It mixed and folded the gnocchi dough cleanly and easily, but struggled to slice pizza dough and suffered from some slight sticking when transferring. The unusual handle also makes it a task to clean, and I can foresee a lot of food debris winding up in the underside of the loop, which is very difficult to get a sponge under. 
• Williams Sonoma Olivewood Bench Scraper: This model’s blade had the largest surface area of the bunch, which made it great for lifting a lot of leeks or gnocchi in one go. It mixed the gnocchi dough well and was able to lift and fold large sections of dough onto itself with ease. But in regards to actually scraping, it fell behind, leaving a lot of flour and dough on the counter in the first two tests. Also, after the testing rounds, the blade began to loosen and wiggle slightly from the handle, which we suspect would hinder its performance going forward. It isn’t dishwasher-safe (you’re instructed to hand wash and immediately dry it) and it has a wood handle that’s more high-maintenance.
• Tovolo Bench Scraper: With its offset shape and a curvy, ergonomic handle, this model was definitely the most unique of the bunch. But none of its innovative design made it easier or more comfortable to use or gave it an edge in terms of performance. In the pizza dough test, it struggled to slice and it stuck to the dough, making it hard to lift and transfer. Its extra surface area (it’s just slightly smaller in terms of actual lifting space than Williams Sonoma) made it easy to carry a lot of leeks and gnocchi, but the thick blade is just barely beveled, which meant getting under smaller pieces and scraping up dough and flour wasn’t easy. 
• Epicurean Scraper: This model was the only one in the group that didn’t have a handle or stainless steel blade; it’s just one flat, but thick, piece of non-porous wood fiber. In the pizza dough test, the blade cut the dough easily and didn’t stick like some of the stainless steel models. Otherwise, it consistently performed worse than the others, failing at scraping up dough and flour from the work surface, getting sticky and covered with gnocchi dough while mixing and folding, producing messy cut lines on the gnocchi pieces, and tending to just push the sliced leeks around the cutting board instead of sliding under them. Also, since there’s a finger-shaped hole at the top of the scraper, food bits fall through it. 
• Lamson Dough Scraper: The Lamson scraper is beautiful, with its artisan-style wood handle, brass bolts, and honed steel blade. Even with a flat blade, this model was one of the best at doing what the tool’s name suggests— scraping—leaving a clean swath of counter behind it. However, in the pizza dough test it struggled to easily slice portions, and when lifting leeks, it couldn’t quite get under everything and had a tendency to push items around the cutting board. Its wooden handle is the main reason I wouldn’t recommend it to someone who wants a low-maintenance scraper; after just two washes (it’s not dishwasher-safe) it began to dry out and peel.

FAQs

Is a bench scraper worth it?

Absolutely. First of all, most models are very affordable, so it’s not a big investment. They are one of the most versatile kitchen tools: they can slice, rough-chop, scrape, level, lift, carry, mix, knead, and more. And even if you don’t find yourself using it all the time, it’s small and flat—it takes up minimal space in a drawer.

What’s the difference between a bench scraper, bench knife, dough scraper, and bowl scraper?

In a way, most of these names describe the same tool. This review is specifically focused on rigid bench scrapers or bench knives (the same thing) that are made of stainless steel or wood. There are some products that would be more aptly described as a dough scraper or bowl scraper and those are usually constructed from a flexible plastic or silicone. They are best for easily getting every last gram of bread dough from a mixing bowl without deflating it. Since they aren’t rigid, they aren’t the best for scraping dried-on flour or dough off a work surface, but they could be used for that in a pinch, as most of them do have a flat edge. However, a rigid bench scraper or bench knife would not be useful for scraping out a bowl, as a bowl has rounded sides which would be impossible to get into with a square instrument. Both of these tools are great for things like kneading and portioning bread dough, cutting brownies in the pan, or even smoothing the sides or top of a frosted cake.

What can I use instead of a bench scraper?

For tasks like dividing bread dough or cutting pasta, a knife can be used. For scraping and moving ingredients, some people might use their chef’s knife, but dragging the edge along a cutting board can dull it. We recommend just buying a bench scraper: it’s an inexpensive investment you’ll use again and again. Plus, you can exert more pressure as needed to effectively remove stubborn debris like dried dough without damaging the surface of your plastic or wooden cutting board.

Why We’re the Experts

• Eric King is a recipe developer, photographer, food stylist, and content creator.
• He has a B.S. in magazine journalism from Syracuse University.
• He runs a baking blog called easygayoven and has developed, styled, and photographed recipes for Netflix Family.
• He has reviewed many items for Serious Eats, including fine-mesh strainers, a smart stand mixer, wine tumblers, and more.
• For this review, we tested eight bench scrapers, using them to scrape and portion sticky pizza dough, make and cut gnocchi, and transfer cut vegetables.
• Many of our editors have our winning pick from OXO and use it frequently as a part of long-term testing.