Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Why You Need a Bench Knife

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

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.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.