Stainless Steel Butter Spreader, Butter Knife R

Knive
Well made and works well

Works. But doesn’t excel.
After a month of use I’m downgrading from a 4 to a 3 because I’ve stopped using the knife. It makes butter curls like in the photo — but at the price of completely mangling the butter stick and making bread-buttering a mentally taxing activity. If you are specifically after curly butter, then great; this is the knife for you. If all you want is an easy way to spread cold butter so it will melt nicely on your toast…this is not the answer you’re looking for. It takes too much technique to get good curls, then spread them on the bread without mashing them back together or gouging a hole in the bread with the open tip of the knife. The stick of butter gets progressively more and more deformed as you use it; the top starts to “mushroom” and the ends don’t get scraped as much as the middle, which forms a saddle. With about 1/6 of the butter stick left, you can no longer make a good pass, nor hold onto it anywhere to properly resist the action of the knife. And this is assuming you have a dedicated stick of butter just for spreading. If someone else has cut out a sloppy chunk of butter, it’s even harder to make a clean pass. I’m using refrigerated butter. I’ve found that I can make my own thin “shavings” that melt just fine on toast using a “normal” knife at a very low angle. I guess I’m grateful that this knife taught me the fine motor control required to finally be able to never use it again?My original review below:The finish is smooth and seems durable, while the knife is solid with good weight, and very stiff. Which is good, because you need to use firm pressure with it for good results.I’m about halfway through my first stick of (refrigerated, not frozen) butter with this tool and I’m getting the hang of it. There is definitely a knack to its use, which requires modulating pressure and adding a slight turn in the wrist as you progress down the stick of butter, along with a one-way “sawing” motion so that you start with the holes nearest the base of the blade touching the butter and end with the ones near the tip. This prevents the curls from getting so long that they break off, and lets them fan out so that when you apply them to the bread, they don’t just smash back together into a non-melting blob. Your first few strokes will leave divots in the butter that ruin every subsequent stroke until your technique improves. If someone in your household is a “sloppy butter cutter” who gouges haphazardly and leaves mangled butter sticks in their wake, you will have a frustrating time using this tool on those ragged surfaces.This would all be fine, except for the large hole at the tip. While having a “3 in 1” tool is a clear marketing advantage, I have no use for this larger butter curler, but it makes the act of actually buttering bread destructive, tending to tear and rip the bread itself if you use the knife to spread in any direction other than “broadside”. This matters particularly because the very best motion for putting the curled butter onto the bread evenly and “laying down” so it will actually melt involved drawing the blade lengthwise (in the direction of the handle). This lays the butter curls down nicely but rips the bread with this hole.The shaving/curling action could be a lot smoother and require less pressure if the holes were cut at an angle, or with an actual chamfer, the way the serrated edge is. Instead, they are cut straight through, perpendicular to the blade. But this would be more difficult to manufacture and might introduce a left/right handedness to the design.I think the “perfect” version of this tool would have neither the serrations nor the single hole at the tip, but rather a set of curling/shaving holes along both edges, made at an angle to the blade so that they actually sliced without requiring so much force. This could be done so one side is lefty and the other is righty. It wouldn’t be as “idiot proof”…but it would work very well. That’d be a 5-star butter knife.

Does not work as easy as I would like.
This knife works as advertised but only if you hold the knife a certain way with the correct pressure on the knife. You can not hold this knife like any other knife and expect the butter to go through the holes provided. It takes practice. I could not use it on cold butter out of the refrigerator.

Good Quality Item but be prepared to learn how to use it properly
The quality is good and the knife is quite weighty. Not sure if it’s worth the price but the reviews and write-up made me want to try it. I was hoping to solve the problem of being able to use real butter direct from the fridge but sadly this isn’t really the case with this knife. Maybe I have to learn how to use the knife more expertly. I was able to produce some very small curls from a fresh block of butter but not very different from using a serrated-edge knife. It left markings in the middle of the butter but what will happen to the edges when most of the middle is used up? It does cut through the cold butter well. It seems a lot more hassle trying to “work” the knife the proper way than just persevering with a regular dinner knife. I will keep the knife – too expensive to return from my location – and watch videos to follow how it should be properly used. Like I said good quality product but some learning involved in the best way to use it.

Excellent product, works well as advertised. Good quality material and well made

Funciona bien