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Figured the $12 dough scraper was just hype until I watched a guy in Omaha laminate with one
Honestly thought a bench scraper was a bench scraper and my old putty knife from the garage did the job fine. Then this guy at a bakery in Omaha let me try his while we were both waiting on a dough order, and the way the thin steel slid under the dough without tearing it honestly made my lamination cleaner on the first try. Been using it 5 days straight now and my butter layers look way neater. Anyone got a trick for keeping the edge from dulling so fast?
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