Oh well, just got tired of seeing the best for under $100.00 on top of the forum.

It takes a lot more than $ 100 to get a good butter knife.A fine stainless steel and a sterling silver handle are the minimum standards !!

bitw

I don't know about butter, but I can tell you what it takes to cut the cheese.

I was thinking one of those fancy wancy art knives that sell for $7000 covered in gems that look like a dragon. I cannot find a pic on the internet, but it was in an issue of Blade mag a few months ago.

You know, there is probably a good answer for this....like the proverbial 'try to slice a piece or bread from a loaf with a pocket knife, and you'll appreciate a 10" serrated edge blade...."
Makes one see a 10" serrated has a definite purpose over and above a 3" folder.

For butter, I find you need a semi sharp edge sometimes, e.g. if the butter isn't thawed. or you need to get a real thin slice of butter....

the blade needs sufficient thickness to the blade to spread proficiently, especially if 'peanut' butter might be on the agenda. To much flex is a negative as spreading pressure can become surprisingly high depending on variances in the substrate firmness--cracker, rie bread, soft white bread?????

I find a blade with a profile resembling a putty knife, with a decent leading edge, length of 5" approximately, and 1/32" thickness is good. A sublime material for handle is imperative, just to keep it all subtle....I like black onyx, but black micarta is probably more practical and available...ironwood is a good alternative, also have one in white corian...it was a gift

You might try something like this the next time you get a urge for a hunk of bread and butter. I find it works pretty well as a skinner too with a touch of help from a pocket knife on occasion...

i haven't decided what shape works best but the handle must definitely be premium stag and the only steel is ladder pattern Damascus with ATS34 as a distant second

Ol Joe. What a coincidence with your quote from Groucho....I was born at an early age also....
Your knife is pretty nice. Kind of an antique butter knife and spreader combined. Now this one below is even better. If the butter is hard you can whack a piece off.......

best knife for butter? well, the one being held by the girl in "redheads" thread, in walter's own forum, when she is feeding you breakfast "the morning after"... DUH
https://forums.accuratereloading.com/eve/forums/a/tpc/f/5221043/m/411109694/p/1

Ahhhh Jeffe, always a sublime response!

I like it!

Something with a heating element and a battery pack in the handle with a "lemon squeezer" type of activation switch. Damascus would be visually appealing as well. Stag handle for the cabin and a good Sterling for the more formal occasions.

quote:

Originally posted by gixxer:
I was thinking one of those fancy wancy art knives that sell for $7000 covered in gems that look like a dragon. I cannot find a pic on the internet, but it was in an issue of Blade mag a few months ago.

like this guy?

Beautiful and it would be a good choice for cutting lard.....on the hoof!