No kitchen is complete without a bench scraper, the tool we use to divide and knead dough, transfer ingredients and keep the workspace tidy. Our version, designed exclusively for Milk Street by Massachusetts-based New England Knives, features a comfortable walnut handle and a sharp, sturdy blade made from stainless steel.

So how does our bench scraper streamline prep? Its sharp beveled edge 1) slides neatly under mise en place and chopped herbs, 2) scrapes off stuck-on bits—like leftover dough scraps or pesky pepper seeds—from your cutting board or countertop and 3) precisely cuts through dough. Speaking of precision: We love the engraved measurements on the blade, an essential feature other versions often lack (and unlike printed numbers, these won’t fade over time). The scraper’s measurements are easy to see—even when dusted with flour—for uniformly cut dough every time. Plus, clean cuts mean higher rises in baked goods. The handle is made with a soft walnut wood and subtly waved for a form-fitting grip, so it’s more comfortable compared to plastic or metal models—plus, the extra-dense walnut material won’t dent, crack or absorb water. The bench scraper comes with a rubber blade guard, which protects the edge—and your fingertips—from damage in a crowded drawer.

Net Weight: 5.6 ounces
Dimension: 6 inches x 4.5 inches
Materials: Stainless Steel (Blade) and Walnut Wood (Handle)
Place of Origin: USA

Care: Hand-wash only. Dry thoroughly after washing.
How to Use: Following the engraved measurements, you can evenly portion, divide and knead all kinds of dough. Transfer mise en place, chopped nuts, herbs, crumbled cheese and more from board to bowl. Scrape away excess dough, flour and discarded scraps of food from your cutting board or countertop. Use the bench scraper when making our High-Hydration Pizza Dough, Swedish Cardamom Buns (Kardemummabullar) and Butter Rolls.