Switched from a stone to a steel bench scraper and I'm not going back

I always figured a plastic dough scraper was good enough for dividing and cleanup, but last month my bench scraper bent and a baker friend in Portland handed me her steel one for a batch of 75 rolls. The steel edge cut through sticky dough clean without dragging, and I got the whole bench spotless in about 30 seconds instead of scrubbing with a wet rag. My plastic one is now just a bowl scraper. What weight of steel scraper do you all like for high hydration dough?

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