Yeah, you're probably right about this, though I use knives to spread things because I hardly ever use the knives and I don't want to get a spoon dirty just for that
I don't have much silverware
this post was submitted on 18 Mar 2024
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Unpopular Opinion
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100% true. This is especially the case when spreading dipping sauce on your pizza. Knifes just suck at this. Spoons rock.
Spreading… dipping sauce…? Interesting break from normality.
Lather that baby up in some garlic butter and sprinkle some Parmesan cheese before crisping it in the oven for 2 minutes
I'm down.
Most pizza parlors pour the sauce on with a ladle and use that to spread it over the whole pie.
You guys don't just grab the stick of butter and rub it into the bread like a glue stick?
I do that with toast sometimes. The problem I run into is the butter temp has to be just right to both not mush out and over butter, or be too hard and rip the bread
Mayo, etc. I use a big tablespoon.
Your opinion is popular with me.
I knew it couldn't just be me!
Husband did once admit I might be right, but it was about 20 hours after he'd had general anaesthetic so claims it can't be used against him.
there are dozens of us, DOZENS
I'm guessing you don't put your butter in the fridge. Shit's hard as a rock.
Lurpak Spreadable, baby 😎
64% butter. And rapeseed oil. Bleh and IMO seed oils are bad for you.
I don't think these oils are bad for you, but if I buy butter I want butter.
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Didn't think I'd see a useful Life Pro Tip here, but such it is. Going to give this a try.
Welcome to the first day of the rest of your life.
Thank you for making an actual unpopular opinion.
The only reason I would say for not doing this is because of how awkward it is to get excess butter/stuff off of a curved surface compared to a straight surface like a knife. Sometimes you have to break out another spoon or something else just to get it off, so you’re messing up twice the dishes. A knife just easily allows you to scrape off the excess.
I can't tell if you're mistakenly thinking we use the front of the spoon, which definitely would result in a lot of wasted stuck butter. Or if you just imagine it's way harder to spread it all off the curved surface than it is.
It’s a lot easier to get all the excess off of the curved surface than it is to twist the knife in a way to get it all off the knife.
That's how I spread jelly, too. It always wants to clump up and the spoon smoothes that out.
I'll be the person that disagrees, at least under certain conditions. Spreading with a spoon it's impossible to spread all the stuff leaving none stuck on the spoon. With a knife that's possible so unless the area is large enough that the overhead becomes small knife makes more sense. Consistency of the spread also matters, if it's sticky or hard once again a knife is easier for the job
I admit it can be situational, for example I still use a knife for peanut butter just because it's annoying to try and get a spoon into the jar. But I'd argue your first point is what the kids these days refer to as a "skill issue" 😉
There are people that use a spoon for peanut butter?
It's actually pretty effective to use the back of a spoon for peanut butter, especially if you are spreading it on soft bread. I can get the spoon almost clean with fresh (i.e. soft) peanut butter.
spreading it, maybe. But getting that butter onto the correct (convex) side of the spoon in the first place is way more difficult and basically fucks whatever advantage the spreading might provide.
Convex surfaces (ie. the back of a spoon) don't scoop. It just slides across the top of the butter. In order to load up the butter on the spoon, you need to scoop it with the other side and then what...use a finger to move it to the back so it can be spread?
Ridiculous.
That would be ridiculous. Luckily you're imagining scooping it up as being way more complicated than it actually is :D
Lunacy, but I'll try the next time I'm applying butter. If you convert me and I have to explain myself to others for the rest of my life, know that I'll hate you.
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not sure if everyone knows about the existence of the butter knife?
They are a bit better than a regular knife but they just can't approach the efficiency of Spoon Method.
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The correct, superior truth is as follows: the shape of the buttering thing (spoon, knife, etc) should match the shape of the buttered thing (bread, toast, erc). Flat shapes for flat surfaces, curved shapes for curved surfaces.
I'm so glad to know I am not alone.
There are a lot more of us than I expected!
Arrow down, because I always thought that was how you should do it. Wife showed me her using a fork, and I was like "what kind of monster raised you?!?"
Fork is...um...that's a new one on me!
Interesting thought.
I use a butter spreader for butter, but a spoon for jam/jelly. I don't think I would like the spoon for butter myself, but it's neat to see other people who use spoons to spread condiments.
What on earth is a butter spreader? If someone's invented a device even better than the spoon, I'm in!
Totally agree.
ITT: A lot of people not trying it before they dismiss it.
I will try this
So you're cutting the butter with the spoon, too, I assume? Do you not refrigerate your butter?
Not being critical. Legit curious
For me. I wouldn't use a spoon. But my butter on the butter tray is not refrigerated. Anything else is put in the fridge
We mostly get spreadable butter because life's too short. Although, when I was little I remember my grandma used to use that old-style block butter and would have to leave it sitting out at room temperature for a while before trying to use it for anything, so let's agree that too-hard butter is an annoyance regardless of spreading implement used.
My family always used to question me when i get a spoon out for this exact thing. No one ever tried it though, they just say thats what butter knifes are for.
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I feel like you would need a really warm spoon for this.
A lot of people have commented about butter being hard and I'm wondering if it's a location-dependent thing? Those solid butter blocks are a thing here (UK) but I don't know anyone who uses them as a normal daily butter for spreading, they're mostly just if you're cooking or something and it doesn't matter that it's a big solid lump.
I keep my butter at room temperature, which could be cool enough to be firm or mostly melted, depending on the season.
But if the spoon is cold, then soft butter will stick to it. If the butter is too hard, then neither a spoon or a knife will spread it easily.
I run out of spoons long before I run out of knives. I want to stretch my spoon supply to last a full day.
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