I tried to cut through a piece of meat with a butter knife...

Why would you want a sharp butter knife? One of the functions of the butter knife is to spread. I've always seen the butter knife as a table spatula. If I need to cut something, I'll get a sharp knife; if I need to spread butter (who'd a thunk it), I'll get a butter knife.

Not all knives need to be sharp to function.

who let this guy in???
 
The steel used in butter knives generally doesn't even harden because of composition. I sharpened one somewhat, but it was a lousy edge, shaves somewhat but it's just too soft.

you can shave with a butter knife, but can you butter with a schick?
 
Why would you want a sharp butter knife? One of the functions of the butter knife is to spread. I've always seen the butter knife as a table spatula. If I need to cut something, I'll get a sharp knife; if I need to spread butter (who'd a thunk it), I'll get a butter knife.

Not all knives need to be sharp to function.

I think a sharp knife would work just fine for spreading. Why not have a knife that is good at both tasks? :confused:
 
things to do this weekend:

1. sharpen a butter knife to shave with.
2. sharpen a spatula to cut steak with.
3. sharpen a steak knife to baton through a cinder block.
 
Here, I did some photochopping:

butterbe.jpg


And no, butter knife doesn't need sharpening. That is just stupid, I have other knives for cutting meat and other harder stuff at kitchen.
 
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There was a thread a bit back that coined the phrase "butter paddle." They're more like spatulas than knives really.
 
Why would you want a sharp butter knife? One of the functions of the butter knife is to spread. I've always seen the butter knife as a table spatula. If I need to cut something, I'll get a sharp knife; if I need to spread butter (who'd a thunk it), I'll get a butter knife.

Not all knives need to be sharp to function.

Butter knifes hotter skinnier sister
arb_0112l.jpg

works great on frozen chicken :)
 
X2, I don't eat butter, but I do use margarine and it spreads fine with my EDC knives.

AND I won't allow margarine in the house. It was invented to fatten up turkeys and it killed the turkeys, only unsalted butter here.

BUT each to his own....:) I have used my EDC in restaurants to cut meat.
 
How long after the Tactical Butter knifes come out before China makes a copy and when youopen the box it says "PARKAY"
 
actually, a knifemaker did make some tacticool butter knives. He bead blasted them, sharpened, and ground a pointy tip. This was a while back... might have been Tanquay?
 
I'm of the mind that if I can't cut it with my butter knife then it's not worth eating! :jerkit:

You'll like nursing home food then.

A steak can be good and still need a steak knife to cut it. We all can't eat fillet mignon or kobe although I do most of the time. Some of the best beef I've had I bought in Minnesota but then Hormel buys in Iowa.

I bought four of the Buck steak knives and highly recommend them. They cut through a steak like butter.

BBJ
 
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