Every time I try to spread butter or jam over a slice of toasted bread using a steak knife instead of a butter knife, I never seem to be able to spread the topping that evenly.
I know I could figure this out if I just used my brain or paid slightly more attention while buttering the toast. But if I went to that effort, I could have just as easily gotten out a proper butter knife and made the whole issue moot, and I’m definitely too lazy to do that, so here we are.
Slight caveat: the steak knife in question is non-serrated, if that makes any difference.
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Maybe the knife is too sharp and there’s some weird fluid dynamics thing happening at the surface of the toast? Butter knifes are typically pretty smooth and aren’t great for cutting, but do well to spread.
Another factor is the temperature of the butter. I leave mine out (in a purpose made container) at room temp and it spreads great, but refrigerated butter is much more difficult to spread no matter the utensil.
