We Tested 8 Bench Scrapers—These Two Were a Cut Above the Rest

Our top pick is the OXO Good Grips Stainless-Steel Scraper & Chopper.

We independently research, test, review, and recommend the best products—learn more about our process. If you buy something through our links, we may earn a commission.

eight bench scrapers on a marble backdrop

Serious Eats / Eric King

Straight to the Point

Our favorite bench scraper is the OXO Good Grips Stainless-Steel Scraper & Chopper. It has a comfortable handle and performs rather seamlessly. We also like the Norpro Grip-EZ Scraper/Chopper.

When we think about equipment that every home cook and baker needs in their kitchen arsenal, there are few more versatile, low-profile, and affordable than a bench scraper (also known as a bench knife or chopper). These simple tools usually take the shape of a flat, squared-off piece of metal attached to a handle. 

But their simplicity betrays them as they are irreplaceable for so many tasks: lifting delicate cookie dough cutouts, kneading or precisely portioning out sticky bread dough, getting rolled-out pie crust unstuck from the counter, folding large slabs of biscuit dough onto itself (and then cutting out the biscuits), making chocolate curls, transferring piles of chopped vegetables to prep bowls, and scraping countertops and cutting boards to clear them of any flour, dough, or other debris.

To find the best bench scraper, we tested eight popular models in a range of blade styles and with different handle materials and shapes. 

The Winners, at a Glance

The Best Overall Bench Scraper: OXO Good Grips Stainless-Steel Scraper & Chopper

This bench scraper thoroughly scraped up debris, cleanly mixed and sliced sticky doughs, and made quick work of scraping a cutting board clean. Its rounded silicone handle offered ultimate comfort and control.

Also Great: Norpro Grip-EZ Gripper/Chopper

Norpro Grip EZ Chopper Scraper

This model from Norpro was almost exactly the same as the OXO in performance and design, but featured a sharp blade that was slightly shorter. We found it was suited well for slicing, but had less blade space for picking up food and folding over slabs of dough.

The Tests

Using a bench scraper to scoop up chopped leek rounds

Serious Eats / Eric King

  • Pizza Dough Test: Using each scraper, we portioned eight store-bought pizza dough balls into quarters and lifted them to the side of the counter, noting how well the scraper sliced and handled the sticky dough. Then, we scraped up any excess dough and flour from the counter, evaluating how easy it was to clear the counter of debris—and if any was left behind. 
  • Gnocchi Test: We tested how well each model cut, mixed, scraped and lifted—all while making this recipe. Each scraper was used to cut open a roasted potato, mix and knead the dough, slice the dough into large pieces before rolling, cut several pieces of gnocchi, and transfer them delicately to a prepared sheet tray. We also noted how well the scrapers sloughed off any remaining dough or flour from the work surface. 
  • Lifting Sliced Vegetables Test: We sliced eight leeks lengthwise and then chopped them into 1/4-inch half-moons. We evaluated how easily each scraper scooped up the slices, and how many trips it took to clear the cutting board. 
  • Cleanup and Maintenance: We cleaned the scrapers by hand after every test. We noted if their design and/or materials made them easier or harder to clean and maintain.

What We Learned

Sharpened Blades, Beveled Blades, Flat Blades—Does It Make a Difference? 

Using the OXO bench scraper to scrape up gnocchi dough on a floured marble countertop

Serious Eats / Eric King

Some of these scrapers had blades that were slightly beveled on one or both sides, sharpened on one or both sides, or completely flat-edged. When scraping flour and dough off the counter, both flat-edged (like Dexter and Lamson) as well as sharpened models (like OXO and Norpro) cleared off the work surface beautifully. However, what made a bigger difference was how flexible and thick the blade material was. For example, the wood fiber-constructed Epicurean really failed at this task—it was totally rigid and the thickest blade of the bunch by far. Williams Sonoma and Tovolo also featured wider, rigid steel blades and struggled to scrape up debris. 

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

using the oxo bench scraper to cut up pizza dough

Serious Eats / Eric King

The scrapers that were the most pleasant and comfortable to use were the ones with rounded silicone handles like our 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

using the wooden epicurean bench scraper to cut pizza dough
While the Epicurean bench scraper did poorly with most tasks, it was very easy to clean.

Serious Eats / Eric King

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. We noticed the wood on Lamson began to dry out after just two washes. 

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

A bench scraper cutting gnocchi with text points around it

Serious Eats / Eric King / Chloe Jeong

We would 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 actually 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? We would 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 our tests, thinner blades seemed to be able to slide under small leek slices and stuck-on dough better than thicker blades. 

The Best Overall Bench Scraper: OXO Good Grips Stainless-Steel Scraper & Chopper

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). It 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 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
the oxo bench scraper on a marble countertop
The OXO was comfortable to hold and cut cleanly through pizza dough and gnocchi.

Serious Eats / Eric King

Also Great: Norpro Grip-EZ Gripper/Chopper

Norpro Grip EZ Chopper Scraper

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 nearly $4 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.

the norpro bench scraper on a marble countertop
The Norpro almost edged out the OXO as our top pick, and it performed well in most of our tests.

Serious Eats / Eric King

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 our testings, but because of its flat blade, had trouble cutting through pizza dough. We 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. We 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 stickage when transferring. The unusual handle also makes it a task to clean, and we 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 is the only one of the group that has no handle and no stainless steel blade. It’s just one flat, but thick, piece of non-porous wood fiber. In the pizza dough test, its blade was surprisingly easy to cut with 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 totally 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 totally 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 we wouldn’t recommend it for someone who wants a low maintenance scraper that’s going to last a long time. After just two washes (it’s not dishwasher-safe) it began to dry out and peel, which the manufacturer recommends treating it with mineral oil. 


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.