A flat, rectangular blade of stainless steel or stiff plastic with a handle or rolled grip along one long edge, used on the work surface when handling dough. It divides a mass of dough into portions, lifts and turns sticky bread dough during kneading, squares the sides of a slab of pastry, and scrapes flour and scraps off the counter in one pass. Also called a dough scraper or bench knife.
The blade is not sharpened, so it cuts soft dough without marking the counter. Many are printed with a ruler for measuring portions and rolled sheets. In the kitchen it doubles as a wide scoop for moving chopped vegetables from board to pan.