Raclette à pâte

I've been through so many plastic ones that bent and snapped, so this stainless steel version feels properly solid in my hand. It glides right under the dough to scrape up every last bit before re-rolling, and the edge stays sharp enough for clean, even portions every time.

Finally, a scraper that actually gets every bit of dough off the board before re-rolling, and the stainless steel handle doesn't bend under pressure. It's made dividing my sticky sourdough into portions so much cleaner, and cleanup takes seconds.

Finally, I can portion my sourdough without wrestling it into shape—the stainless steel edge cleanly cuts through sticky dough and scrapes the board completely dry. Makes dividing eight rolls quick work before I even start re-rolling.