. This means I can't really justify keeping my butter out on the counter. The fridge will keep it better. When, though, I do have a too-rare butter and toast or butter and pancake moment, I'm plagued by cold, un-spreadable butter. You can find me with the unhappy look of a person on an infomercial, wrestling to try to get a thick slab of butter to melt and spread on my sourdough. That is, you could, until I found this cool little knife.is a small piece of stainless steel, made in Japan.
The angled knife also makes spreading easier, somehow. And, if you prefer non-coils, the other surface of the knife offers a simple, sharp edge, with perforations running along the entire side, making it easy to shave off long, thin strands of butter that, again, instantly melt into toast. Maybe you're thinking that this sounds like a single-use object that you don't really need. That's probably true, technically. And yet, I'd argue that for the occasional butter consumer, it's even more necessary, since you're more likely to store your butter—too cold!—in the fridge. What's more? It's very small. I find this both pleasing to the eye and convenient for storage purposes.
“I’d like to eat buttered toast once or twice a day but only manage to have it about once every two weeks” Who writes this crap and why are they paid for it
Will it work the same way on Chocolate or Citrus Peel?
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