The bench knife is good for more than just cutting/cleaning up dough too. Outside of baking it makes for easy transfer of things from a cutting board to pan. You don't have to try to use the broad side of your chefs knife to try to transfer the food and you can worry less about cutting yourself during the transfer since a bench scraper/knife is duller than your regular knives. It is also good for smashing garlic cloves. I keep my bench scraper within reach pretty much whenever I'm doing things in the kitchen.

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