Most stores seem to have plastic now. I find that the metal scrappers do a better job though as then have sharper teeth and clear the bone dust better. However they are harder to clean off as the dust clings to them more. People have advised dipping them into warm water repeatedly between scrapes, but I think there may be some contamination issues with that practice.

kbraker510 wrote:

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I still do both sides, though I'm not supposed to..
One time I knifed a BI Rib by hand and zipped it on the saw, got interesting looks from the SM on that.

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 I knifed ribeyes and finished them on the saw for years, until i went to this independent in Va and the owner saw me doing that and got scared, because it looked scary i guess.  I was told to never do that again and cut BI ribeye like I would cut a short loin. *rolls eyes*

cprbbq wrote:

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mimeatguy wrote:

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both sides, always metal scraper, they scrape the cleanest and a little tip: if you give metal scraper quick dip in a little pail of warm water and a couple easy taps it keeps blades super clean without beating the screws loose!

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 Digging up an old post. Why a metal scraper? I found it mentioned in another thread also. I have not worked with a store that even has them, always plastic.

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 Just a cleaner scrape giving a brighter looking cut with a longer shelf life and requiring less effort and stress on wrist, arm, shoulder, elbow etc. Stores don't buy em cause the plastic are cheaper and they are ignorant of the benefits of stainless steel. If I were in charge, you wouldn't find a plastic scraper in the meat room. Contamination is never a problem, you change water often and always between species.   

rlrw3 wrote:

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Both sides always , nothing worst then a great cut of meat not properly scraped . The shelf life much better when scraped right .

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How about a bad cut of meat not properly scraped, wouldn't that be worse?