Why You Need a Bench Knife - FineCooking.com
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Why You Need a Bench Knife

By Shelley Wiseman, Senior Food Editor

February 19th, 2013

A bench knife, also known as a pastry scraper, is a straight-edged metal rectangle with a handle along one side. Its primary use is to scrape unrolled dough from a work surface and cut dough into smaller pieces, but it comes in handy for other tasks, too. It's great for cutting bar cookies in the pan, loosening rolled-out dough from the counter, and transferring chopped ingredients from cutting board to skillet (slide them onto a side). And once the baking is done, we find it indispensable for scraping the work surface clean.

posted in: Blogs, dough, knife, pastry scraper
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