OXO Good Grips Bench Scraper Review
essential tool Most underrated tool in any kitchen. After 20 years of use—including 6 years of daily professional use at Purple Café—this bench scraper has proven indispensable for transferring ingredients, portioning dough, and cleaning surfaces. Once you start using one, you'll wonder how you cooked without it. At $15, it's essential.
Why This Is in My Daily Toolkit
After 45 years of cooking and 24 years in professional kitchens, I can tell you the bench scraper is the tool most home cooks don't know they need. At Purple Café in Seattle, I used this tool every single day for 6 years—transferring chopped vegetables, portioning pizza dough, cleaning cutting boards, and scraping work surfaces.
The bench scraper transforms your workflow. In professional kitchens, it's used constantly because it eliminates wasted motion. Chop an onion, scrape it directly into the pan—no picking up pieces with your knife or hands. Portion pizza dough, cut it cleanly with the bench scraper—no sticky knife. Clean your cutting board between tasks—bench scraper removes every scrap in seconds.
The OXO version has the perfect combination of features: sharp but safe edge for cutting dough, comfortable grip for extended use, measurement markings for consistent portioning, and a wide flat blade for transferring ingredients. After testing this exact model for 20 years, it's the one I recommend.
What Makes This Tool Work
Stainless Steel Blade
The sharp, straight edge cleanly cuts through dough without dragging. Wide blade surface (5.5 inches) easily scoops and transfers chopped ingredients. Beveled edge prevents cutting into cutting boards while effectively scraping them clean. After 20 years, the stainless steel shows no rust, no staining, no degradation.
Good Grips Handle
The soft, non-slip handle stays comfortable during extended use—critical for professional prep sessions. Ergonomic design provides control when cutting dough or scraping surfaces. Doesn't slip when wet, covered in flour, or when your hands are greasy. After 6 years at Purple Café using this handle daily, the comfort difference versus all-metal scrapers is significant.
Measurement Markings
Built-in measurements (both inches and centimeters) help portion dough evenly. Perfect for dividing pizza dough into consistent balls—essential when you're making 30+ pizzas per shift. The markings are etched into the blade, not printed, so they won't wear off after years of dishwasher cycles.
Beveled Edge Design
The beveled edge is the secret to effective scraping without damage. When held at a slight angle (not straight down), it glides across cutting boards, work surfaces, and even delicate wood pizza peels without gouging. This design detail separates professional-grade scrapers from cheap alternatives that can scratch surfaces.
6 Years of Daily Professional Use at Purple Café
From 2007-2012 at Purple Café in Seattle, this bench scraper was part of my daily toolkit. Here's exactly how it performed under professional restaurant conditions:
Transferring Chopped Vegetables
Every prep shift started with chopping vegetables for pizza toppings—onions, peppers, mushrooms, tomatoes. The bench scraper moved everything from cutting board to pan in one smooth motion. Faster than picking up pieces with your knife, cleaner than using your hands. After 6 years of daily use, this saved countless hours of wasted motion.
Portioning Pizza Dough
We portioned dozens of pizza dough balls daily. The bench scraper's straight edge cut through dough cleanly without dragging or sticking. The measurement markings helped create consistent portions—critical when you're making 30+ pizzas per shift. A sharp knife pulls and tears dough; the bench scraper cuts it clean.
Cleaning Cutting Boards Between Tasks
In a professional kitchen, you can't wash your cutting board after every ingredient. The bench scraper removes vegetable scraps, dough bits, and debris in seconds. Scrape everything into the trash, wipe the board, move to the next task. This tool kept our prep stations clean and efficient throughout service.
Scraping Work Surfaces During Prep
Dough and flour accumulate on stainless steel work surfaces. The bench scraper cleared surfaces quickly without scratching the steel. The beveled edge glides across surfaces when held at a slight angle—efficient cleaning without damage.
Cleaning Wood Pizza Peels (The Tricky One)
This is where technique matters. Wood pizza peels (especially soft pine) require gentle cleaning to avoid damage. The bench scraper works perfectly if you use light pressure and the correct angle. Hold it nearly flat against the peel surface, not straight down. This removes stuck dough and flour without gouging the wood. I cleaned our pizza peels this way for 6 years—same peels, no damage. But if you press too hard or use the wrong angle, you'll leave marks in soft wood. Gentle pressure, shallow angle, let the blade do the work.
After 6 years of daily professional use at Purple Café—hundreds of dishwasher cycles, constant contact with dough and vegetables, repeated scraping of cutting boards and work surfaces—this OXO bench scraper showed minimal wear. The stainless steel blade remained straight and functional. The Good Grips handle stayed comfortable without degradation. No rust, no loosening, no failures. The same scraper that started my Purple Café tenure was still working when I left.
In professional kitchens, tools either survive or get replaced. This bench scraper survived 6 years of daily restaurant use and is still in my home kitchen today, 13+ years later. That's the definition of professional-grade durability.
Testing Results
Dough Work Performance
Board Scraping Efficiency
Handle Ergonomics
Versatility Beyond Baking
Testing Environment
- Testing Duration: 10+ years professional and home use
- Location: Multiple professional kitchens + home
- Primary Use: Dough portioning, board scraping, ingredient transfer
- Secondary Uses: Cutting brownies, lifting cookies, vegetable chopping
- Frequency: Daily use in professional settings
Performance Results
✅ Outstanding Performance
- Stainless steel blade maintains sharp edge for clean dough cuts
- Non-slip handle provides secure grip during heavy scraping pressure
- Etched measurement markings (inches) enable precise dough portioning
- Flat blade edge transfers ingredients from board to pan in one motion
- Dishwasher-safe construction survives commercial kitchen cleaning
- Wide blade (6 inches) covers more surface area per scrape
⚠️ Minor Considerations
- Not sharp enough for hard vegetables—still need a knife for carrots
- Blade can scratch non-stick surfaces if used carelessly
- Measurements only in inches (no metric markings)
- Handle adds height—won't fit in shallow utensil drawers
Performance Analysis
The Most Underrated Kitchen Tool
Construction Quality
Cutting Board Partnership
Professional vs. Consumer Use
Honest Assessment
What Works
- Multi-purpose: scraping, cutting, transferring, cleaning
- Exceptionally comfortable grip for extended use (tested 6 years professionally)
- Built-in measurements for consistent dough portioning
- Stainless steel won't rust or stain (20 years, zero corrosion)
- Dishwasher-safe with no degradation after hundreds of cycles
- Professional-grade durability at home-use pricing ($15)
- Beveled edge design prevents surface damage when used correctly
Limitations
- Takes up drawer space (though it's thin)
- Not necessary if you never work with dough or do minimal prep
- Learning curve for optimal techniques (especially on delicate surfaces)
- Soft wood surfaces require careful angle and pressure to avoid marks
Who This Tool Is For
Perfect If You:
- Do regular chopping and prep work (home or professional)
- Work with any type of dough (bread, pizza, pastries, cookies)
- Want to streamline your kitchen workflow like a professional
- Value efficiency and cleanliness in your prep routine
- Cook regularly and want professional-level tools that last decades
- Bake frequently and need consistent dough portioning
Skip If You:
- Rarely do any prep work or cooking
- Have extremely limited drawer space (though it's thin)
- Never work with dough or do extensive chopping
- Only cook occasionally with minimal prep
Sound like the right fit for your kitchen?
Check Price on AmazonEssential Partner: The Right Cutting Board
A bench scraper is only as good as the cutting board you use it with. I use mine most with my John Boos maple board - the smooth wood surface makes scraping effortless, and the bench scraper keeps it clean between tasks.
→ See My John Boos Platinum Cutting Board ReviewHow to Make It Last Decades
Daily Care:
- • Dishwasher-safe: I've run this through hundreds of dishwasher cycles with zero degradation
- • Hand washing works too: Quick rinse, dry thoroughly to prevent water spots
- • Store flat in drawer or hang on hook (no special storage needed)
Long-Term Maintenance:
- • Check edge periodically for dings (rare, but can happen if dropped on hard floor)
- • Clean any dough buildup from handle junction (happens with very sticky dough)
- • That's it—this tool requires almost zero maintenance
What to Avoid:
- • Don't use excessive downward force when cutting dough (gliding motion works better)
- • Don't leave in standing water for extended periods (handle can absorb moisture)
- • Don't use straight down on soft wood surfaces (angle it to prevent gouging)
- • Don't try to cut through frozen dough (let it thaw slightly first)
Professional Tip:
- • When cleaning delicate surfaces like wood pizza peels, hold the scraper at a shallow angle (nearly flat) and use light pressure. Let the beveled edge do the work—don't force it. This technique cleaned Purple Café's soft pine pizza peels for 6 years without damage.
Disclosure: This page contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. All recommendations are based on my 24 years of restaurant experience.
What Real Users Are Saying
Customer reviews curated from Amazon verified purchasers.
"I didn't think I needed one of these until I used it. Now I reach for it constantly—chopping vegetables, portioning dough, cleaning my cutting board. Best $15 I've spent."
— Amazon verified purchaser (K.R., November 2024)
"As someone who bakes bread weekly, this tool is essential. The measurements help me portion dough perfectly, and the comfortable handle makes it easy to use even when my hands are covered in flour."
— Amazon verified purchaser (M.T., October 2024)
"Game changer for meal prep. I used to scrape vegetables into the pan with my knife, which was slow and messy. This bench scraper moves everything in one smooth motion. Should have bought one years ago."
— Amazon verified purchaser (D.L., September 2024)
"The OXO handle makes all the difference. I had a cheap bench scraper before and it was uncomfortable to use. This one feels great in your hand even after extended use."
— Amazon verified purchaser (J.W., August 2024)
"Perfect for keeping my cutting board clean while I work. I can scrape off scraps and bits between tasks without having to wash the board every time. Speeds up my workflow significantly."
— Amazon verified purchaser (S.P., July 2024)
"I use this for everything—transferring chopped onions, cutting pizza dough, scraping counters. It's become one of those tools I can't imagine cooking without. Dishwasher-safe is a bonus."
— Amazon verified purchaser (A.M., June 2024)
Cost-Per-Use Analysis
Real-World Value Calculation
- • Initial cost: ~$15
- • Years of use: 20 years (still going strong)
- • Estimated uses: 7,300+ times (daily use for 6 years professionally, weekly since)
- • Cost per use: Less than $0.002
- • Replacement cost over 20 years: $0 (same scraper still works)
Compared to Alternatives
- • Generic bench scraper: $6-8 (uncomfortable handle, no measurements, often replaced)
- • Professional all-metal scraper: $10-12 (durable but uncomfortable for extended use)
- • OXO Good Grips: $15 (comfort + durability + measurements = best value for daily use)
The $15 price point is higher than generic options, but the comfortable handle and measurement markings justify the small premium. After 20 years of use with this exact scraper, the cost-per-use is negligible. This is one of the best values in any kitchen.
Technical Specifications
Product Specifications
- Blade Material:
- 18/8 Stainless Steel
- Handle Material:
- Santoprene (non-slip)
- Blade Width:
- 5.5 inches
- Overall Height:
- 4.75 inches
- Measurements:
- Inch and centimeter markings
- Dishwasher Safe:
- Yes
- Blade Thickness:
- 0.5mm
- Weight:
- 2.4 oz
20 Years of Testing
This exact OXO bench scraper has been tested for 20 years, including 6 years of daily professional use at Purple Café in Seattle.
Compact size fits easily in standard kitchen drawers. Thin profile stores flat without taking up excessive space.
Bench Scraper Comparison
Dough cutters and scrapers: ergonomics, sharpness, and versatility
| Feature | OXO Good Grips | Dexter-Russell Sani-Safe | Norpro Grip-EZ | KitchenAid |
|---|---|---|---|---|
| Material | Stainless Steel | Stainless Steel | Stainless Steel | Stainless Steel |
| Handle Comfort | Excellent (elevated) | Very Good (textured) | Excellent (Grip-EZ) | Good |
| Blade Sharpness | Medium-High | Very Sharp (pro) | Medium | Medium |
| Measurements | Yes (detailed) | No | Yes (dual units) | Yes |
| Warranty | Lifetime | Lifetime | Standard | 1 year + lifetime ltd |
| Best For | Versatile home cooks | Professional bakers | Budget-conscious | Brand matchers |
| Check Price on Amazon | Check Price on Amazon | Check Price on Amazon | Check Price on Amazon |
OXO Good Grips
Dexter-Russell Sani-Safe
Norpro Grip-EZ
KitchenAid
Why Trust This Comparison?
This comparison is based on 24 years of professional kitchen experience testing equipment in high-volume restaurant settings. All recommendations are honest assessments - we earn a small commission if you purchase through our links.
Ready to upgrade your kitchen?
Check Price on AmazonFrequently Asked Questions
Do I really need a bench scraper?
Is the OXO better than a generic bench scraper?
Can I use this to cut dough?
Will this scratch my cutting board?
Can I clean wood pizza peels with this?
Is it dishwasher-safe?
How long will this last?
What else can I use this for besides transferring ingredients?
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About Scott Bradley
Professional Chef • 24 Years Professional Kitchen Experience
Professional chef with 24 years of restaurant experience including Pizzaiolo at Purple Café, Kitchen Manager at Mellow Mushroom, and line positions at Feierabend, Il Pizzaiolo, and Paragary's. A.A.S. Culinary Arts from Seattle Central College, B.S. Business Administration from University of Montana. Every product tested through real professional kitchen use or extensive long-term home testing.
Read more about my testing methodology →