14 minutes ago, Anna N said:Ah. I find three (not-purpose-built as butter cutters) utensils work well. I have a swivel potato peeler, a “harp” peeler and finally my wire cheese slicer. (The aesthetic of the sliver of butter is not nearly as important as its spreadability — to me.
At some point, I came into the possession of this knife which was supposed to be good for getting something spreadable from cold butter
I've found it easier to just keep some butter out on the counter.
Edited to add that unlike some places, ambient temps in my kitchen rarely result in butter actually melting.
