Try it before you dismiss it, that’s all I’m saying!
Edit: I have found my people.
The correct, superior truth is as follows: the shape of the buttering thing (spoon, knife, etc) should match the shape of the buttered thing (bread, toast, erc). Flat shapes for flat surfaces, curved shapes for curved surfaces.
not sure if everyone knows about the existence of the butter knife?
They are a bit better than a regular knife but they just can’t approach the efficiency of Spoon Method.
I’ve never tried the spoon method and can’t imagine it working but I don’t see how a butter knife is any better than a steak knife. Cold butter still spreads like shit either way.
100% true. This is especially the case when spreading dipping sauce on your pizza. Knifes just suck at this. Spoons rock.
Spreading… dipping sauce…? Interesting break from normality.
Lather that baby up in some garlic butter and sprinkle some Parmesan cheese before crisping it in the oven for 2 minutes
I’m down.
Most pizza parlors pour the sauce on with a ladle and use that to spread it over the whole pie.
That’s how I spread jelly, too. It always wants to clump up and the spoon smoothes that out.
I run out of spoons long before I run out of knives. I want to stretch my spoon supply to last a full day.
Interesting thought.
I use a butter spreader for butter, but a spoon for jam/jelly. I don’t think I would like the spoon for butter myself, but it’s neat to see other people who use spoons to spread condiments.
What on earth is a butter spreader? If someone’s invented a device even better than the spoon, I’m in!
I’ll be the person that disagrees, at least under certain conditions. Spreading with a spoon it’s impossible to spread all the stuff leaving none stuck on the spoon. With a knife that’s possible so unless the area is large enough that the overhead becomes small knife makes more sense. Consistency of the spread also matters, if it’s sticky or hard once again a knife is easier for the job
I admit it can be situational, for example I still use a knife for peanut butter just because it’s annoying to try and get a spoon into the jar. But I’d argue your first point is what the kids these days refer to as a “skill issue” 😉
There are people that use a spoon for peanut butter?
It’s actually pretty effective to use the back of a spoon for peanut butter, especially if you are spreading it on soft bread. I can get the spoon almost clean with fresh (i.e. soft) peanut butter.
Totally agree.
I’m so glad to know I am not alone.
There are a lot more of us than I expected!
Mayo, etc. I use a big tablespoon.
Your opinion is popular with me.
I knew it couldn’t just be me!
Husband did once admit I might be right, but it was about 20 hours after he’d had general anaesthetic so claims it can’t be used against him.
there are dozens of us, DOZENS
You guys don’t just grab the stick of butter and rub it into the bread like a glue stick?
I do that with toast sometimes. The problem I run into is the butter temp has to be just right to both not mush out and over butter, or be too hard and rip the bread
I feel like you would need a really warm spoon for this.
A lot of people have commented about butter being hard and I’m wondering if it’s a location-dependent thing? Those solid butter blocks are a thing here (UK) but I don’t know anyone who uses them as a normal daily butter for spreading, they’re mostly just if you’re cooking or something and it doesn’t matter that it’s a big solid lump.
I keep my butter at room temperature, which could be cool enough to be firm or mostly melted, depending on the season.
But if the spoon is cold, then soft butter will stick to it. If the butter is too hard, then neither a spoon or a knife will spread it easily.
So you’re cutting the butter with the spoon, too, I assume? Do you not refrigerate your butter?
Not being critical. Legit curious
For me. I wouldn’t use a spoon. But my butter on the butter tray is not refrigerated. Anything else is put in the fridge
We mostly get spreadable butter because life’s too short. Although, when I was little I remember my grandma used to use that old-style block butter and would have to leave it sitting out at room temperature for a while before trying to use it for anything, so let’s agree that too-hard butter is an annoyance regardless of spreading implement used.
Didn’t think I’d see a useful Life Pro Tip here, but such it is. Going to give this a try.
Welcome to the first day of the rest of your life.
ITT: A lot of people not trying it before they dismiss it.
