One of the tools that I use the most is my trusty bench knife. Some people call it a bench scraper, and I've also heard it referred to as a bencher, but bench knife is my favorite term.
The main duty of the bench knife is to divide dough and I use mine frequently throughout the day while I'm at work. It's also helpful in moving dough around. If your dough is a little sticky, the bench knife can help you get it from the table/counter to the scale to rising spot. On in addition to all that, the bench knife is great for keeping your work space clean. Experienced bakers know how the dough seems to get into the oddest places and dry there. Use this tool to scrape up all the little bits and then brush them into the garbage. Just be a bit careful on easily scratched surfaces.
I highly recommend a bench knife for anyone really interested in baking. If you're using one at home, you can find other uses for it. The wide surface makes it good for scooping things up, and makes transferring food from board to pan a breeze.
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