What do you use for board scrapers?

[mikaelsan]

I have been using some cheap board scrapers for quite some years now, and never really paid attention to whats good. Only that they were big enough and dishwasher safe.

Last year i gifted my brother a white plastic handled Icel scraper, and i did not consider how much nicer it actually were then the ones i had. Its sharp though, they thourght i was joking when i told him to be careful in the beginning as it was sharper then anything else in the house, so i did a quick arm hair shave with it to demonstrate. He claims its still not dull having endured many rounds in the dishwasher. The edge may have been overkillfor that tool dont get me wrong but i was a little jealous especially when i could not find it on the danish market anymore hardly even on the european.

So i was wondering what does people use, particulary if they have picked something they actually have put some thourght or trail and error into, or if its just cheapest that fits the dimentions?

 

[Rangen]

I've had mine for years. It's nothing deluxe; it is not particularly sharp, but it is sharp enough to do the job I ask of it. Fully sharp would mean taking more off my cutting board with each pass than I want to. Anyway, I know how to sharpen it if I wanted to; I've used and maintained cabinet scrapers, back when I wrongly thought I might enjoy woodworking. The main thought I put into it is that I wanted a wooden handle, because I prefer wood-handled tools to plastic or metal-handled ones. That means hand-washing, which I don't mind at all.

 

[Cliff]

Is there a fancy one? I have a few metal ones and a couple of Mafter plastic ones, which I like for baking, scooping dough out of bowls with their rounded side.

 

[WildBoar]

Would be nice to see one of the stainless damascus makers like DT or Ealy make some cool damascus board scrapers.

 

[parbaked]

Is there a fancy one?

https://www.forgetotable.com/product-page/bench-knife

 

[Johnsmyname]

Anything metal and stainless with a sharp (not cut you sharp, just angled) edge. I've had some crappy plastic ones and they attract all kinds of dust and crumbs from static electricity. I also like having a ruler on the scraper. Good for using as a dough cutter. I have this one, it's like $6 USD on Amazon.

 

[dtro]

https://www.nouko.co.uk/kitchen-knives/benchscraper

If you're feeling flush.

 

[noj]

Weird, but true, and also good for drywall ..

 

[JayS20]

Brian Hanson still has some left it seems
https://bhknives.com/products/bench-scrapper-1

 

[Matt Jacobs]

Brian Hanson still has some left it seems
https://bhknives.com/products/bench-scrapper-1

I have one of these and really love it. Gets used multiple times per week and looks good enough to always be left out.

 

[mikaelsan]

Thanks all, I mean why not splurge on a cool board scraper, odds are you have 5-25 or more nice knives and the scraper will more use then likely any given knife so why not. I do quite like the two handmade ones, I could live with handwashing those

 

[panda]

i use the spine of my knife.

 

[Jovidah]

I use a metal one from Rösle. It's nice to not smear microplastics all over your board and food. Dishwasher proof too. But I wished it was bigger.

I don't see the point in getting a 'nice one'. The whole point is to increase efficiency. Not to add another handwash item.

 

[Matt Jacobs]

It's like anything else. Do I need a "nice" cutting board or a "nice" knife on a "nice" magnetic rack? No but I enjoy using it

 

[JayS20]

I use a metal one from Rösle. It's nice to not smear microplastics all over your board and food. Dishwasher proof too. But I wished it was bigger.

I don't see the point in getting a 'nice one'. The whole point is to increase efficiency. Not to add another handwash item.

Do you run the dishwasher everyday? I don't but if I'm cooking everyday I will use the bench scraper everyday. I hand wash my knives anyway so it doesn't matter if I also hand wash the scraper, takes at most a minute.

 

[Jovidah]

Do you run the dishwasher everyday? I don't but if I'm cooking everyday I will use the bench scraper everyday. I hand wash my knives anyway so it doesn't matter if I also hand wash the scraper, takes at most a minute.

I have multiples of just about everything, especially since I got a dishwasher. If 1 is dirty in the dishwasher I just move on to the next one so I can only run full dishwasher loads. I have 3 of the Rösle scrapers and that seems to be sufficient for me.

 

[Gongoozler]

I have a basic stainless steel one I got from Alton Brown's live show 15 or so years ago. I use either that or the spine of my knife. I also have a flexible plastic one for scraping dough and things out of bowls.

 

[Upper Crust]

The extra long Lamson is a
decent affordable option

 

[Jovidah]

I have a basic stainless steel one I got from Alton Brown's live show 15 or so years ago. I use either that or the spine of my knife. I also have a flexible plastic one for scraping dough and things out of bowls.

Yea I have to admit my Rösle is no good as a bowl scraper. For that I still have some plastic ones with rounded corners that work way better for that when working for dough. When not working with dough I just use silicone spatulas to scrape out bowls.

 

[Michi]

I’m happy with my Oxo stainless steel scraper. I did round off the corners a bit to avoid making scratches on my granite bench top.

 

[SwampDonkey]

I have a cheapo one that works fine, OXO I think, but for a truckload of ingredients nothing beats the sheer acreage of a Sugi #6

 

[Michi]

I have a cheapo one that works fine, OXO I think, but for a truckload of ingredients nothing beats the sheer acreage of a Sugi #6

@BillHanna will be best mates with you

 

[bahamaroot]

https://www.amazon.com/gp/product/B000SSZ4Q4/

 

[sousme]

I use an old Dexter Russel with a rosewood (?) handle that I paid $5 for 15 years ago and a GIR silicone one that cost me $8 last year. Between the two, the D/R is the one I reach for more.

 

[Cliff]

https://www.amazon.com/gp/product/B000SSZ4Q4/

Yeah, I've got three of those and a couple of Mafters

 

[Keithpaints]

Anything metal and stainless with a sharp (not cut you sharp, just angled) edge. I've had some crappy plastic ones and they attract all kinds of dust and crumbs from static electricity. I also like having a ruler on the scraper. Good for using as a dough cutter. I have this one, it's like $6 USD on Amazon.

View attachment 336726

I picked this up on Amazon already useful.

 

[jaydee]

truckload of ingredients

Out of curiousity: what did you make with all those onions and (esp.) garlic?

 

[VincenteFox]

i use the spine of my knife.

use the blade, coward

 

[SwampDonkey]

Out of curiousity: what did you make with all those onions and (esp.) garlic?

It's a Cajun stew the shrimpers would make when they were tired of eating seafood on the boat. Recipe below, no real rules except it needs roux, beer, and a bit of Italian dressing.

@tay314 here is the Boat Chicken recipe:

Skin-on, bone-in chicken (you can use a whole cut-up fryer or thighs, drumsticks, whatever you prefer; thighs are easy and good. For the quantities below I’d use 6-8 thighs)
Italian dressing wishbone
1 large sweet or yellow onion, chopped
1 green pepper chopped
4-5 green onions, sliced thinly, separate green and white parts
1 stalk celery, minced (include leaves if you have them)
8-10 cloves garlic, minced
3 tablespoons minced flat leaf parsley (I'm lazy and use a whole bouquet. Half goes in pot, rest is garnish)
2-4 Tbs salted butter
1-2 Tbs canola or vegetable oil (not olive oil)
~2-4 Tbs all-purpose flour
1-2 cups chicken or vegetable stock
1 beer (I used fat tire or Guinness for a malty dark flavor, you can use a light pilsner like budweiser for different flavor profile)
Water if needed for more liquid
Wishbone Italian dressing
Seasonings

Brown chicken skin side down in a little butter and oil. Let the skin get nice and brown. Once the skin releases from the pan, flip and brown the other side. Remove chicken from pan and set aside on a platter.

Sauté all veggies in chicken renderings plus 1 Tbs butter and 1 Tbs oil. Hold out the garlic, green part of green onions, and about half the parsley at first.

Try to get the onions to brown a bit but not burned. Once nice and soft, add garlic, green onion tops and lower the heat a bit. Once all veggies are soft, sprinkle flour in slowly and incorporate. Let the roux cook over low-med heat and get a little golden or hazelnut color (5-8 mins). Slowly whisk or stir in 1 cup chicken or vegetable stock, 1 beer, and 1/2 small bottle Wishbone Italian dressing (maybe 1/3 cup?), and the rest of the parsley. Put chicken and any accumulated juices back in the pot. Simmer until a good bit of the liquid has reduced and it looks thickened. I usually add some black pepper, Tony’s, and a splash or two of soy sauce towards the end. The soy adds salt but with a nice umami flavor. If the gravy doesn’t thicken up enough to suit you, mix 1 Tbs flour and 2 Tbs water in a small glass jar. Shake it vigorously to mix. Slowly add a little at a time to the pot and stir, continue adding and stirring until you’re happy with the viscosity.

Serve over rice with French bread to mop up all the deliciousness.

 

[tay314]

It's a Cajun stew the shrimpers would make when they were tired of eating seafood on the boat. Recipe below, no real rules except it needs roux, beer, and a bit of Italian dressing.

I made this! Didn’t photograph the end product since brown stew doesn’t look all that appealing in my kitchen lighting. Was initially a bit unsure about the Italian dressing (brings back childhood memories of lifeless iceberg lettuce swimming in the stuff), but it works.