Of course, you can make a sandwich with butter or cut a piece of your favorite creamy product for porridge with a versatile knife, but it is much easier to do it with a special blade. Let’s see what are the advantages of a butter knife and what should be considered while choosing.
Note: If you want to buy a butter knife then click on our link knife block set.
Main Features
In the past, a butter knife was only used for table setting, and it was a small product with a dull oval blade. In the modern world, such a traditional knife is also used, but as an individual tool. Curly butter knives are also in high demand among gourmets, allowing you to remove wavy chips or cut off oddly shaped pieces.
For cooking butter and spreading the product daily, it’s best to use a “master” butter knife, which refers to a chef’s tool, not a serving tool. Plus, it’s easy to cut large pieces to add to a dish, divide molds into portions, and cut thin slices for sandwiches.
How To Choose a Butter Knife
This blade is almost universal but has features that make it suitable for working in oil. An ideal model meets the following requirements:
- Medium size paper. A blade that is too long can be impractical and limit maneuverability during deployment. A narrow blade will make it difficult to spread the butter evenly on the bread slice. Maximum length is about 20 cm, width – 2-3 cm.
- Thin hips. A very thick blade makes the knife heavy and difficult to control when working with oil.
- Prong or airbag. The edges of the cutting edge give the oil a wavy appearance as it spreads. Pay attention to which side of the blade they are on. The presence of an air pocket will prevent the product from sticking during cutting. Thanks to this, it will be possible to cut even and beautiful parts.
- Corrosion resistance. The steel should be of high quality and should not react with grease and moisture. Butter knives should be washed frequently to prevent surface rust.
- A wooden handle or other porous material will not work, it can collect bacteria and dirt. The best option for the handle is high-quality plastic and metal.
- Lightweight Knife A good butter knife weighs very little and does not tire your hand and glides easily on greasy surfaces.
Unlike other types of chef’s knives, this blade does not need to be very sharp. Its main function is not to cut dense foods, as oil is a very flexible product with a uniform thick consistency. The most important are the ease of spreading, non-sticking of oil to the plates, quality of materials, and practicality. Thus, all butter knives from the Harakiri range are made of Japanese AUS-8 steel, which has high wear resistance and hardness. It is a strong, fairly sharp blade with a thin spine and just above the cutting edge that acts as an air pocket when cutting butter. This blade fits comfortably in the hand, is lightweight, and is ideal for working with creamy produce – slicing, slicing, and spreading on sandwiches.
Read Other: Kai knives: Eastern Subtleties
