If it’s sweet corn season that butter stick is getting corn rolled!
Yes, we have separate butter for cooking/baking that we get out when needed, and the butter dish is for spreading the fancy butter (Kerrygold or whatever) on bread, bagels, baked potatoes, etc., which we do a lot of. Though even among the heavy butter dish users, we have one slicer.
That makes sense. We only serve butter for spreading maybe every other week, so it doesn’t make sense to keep a dish of it just for that.
It might be relevant that our most common dinner starch is rice. 
Slicing vs. scraping. Toast being buttered with a square portion off the end vs. a stick being scraped.
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That’s just gross! The strange thing is though that there are people who actually do that!!
Because that abomination is mostly vegetable oil, and it makes the Baby Jeebus cry.
This thread is about butter, which is made 100% entirely from moo-cow milk.
I know people say this, but I prefer fresh corn on the cob without salt or butter.
True dat maybe skip the hot pot eat it raw too!
I don’t like butter on corn either, just a little salt if anything.
I used to butter my corn, and i liked it well enough. But now i prefer it without butter or salt.
Corn gets unsalted butter and no salt.
Butter-dish-wise, slicing. Growing up scraping was the norm. But as CairoCarol said…
I’m a slicer, always have been. Precise measurement being an option must never be sacrificed.
But I’ve been spending a lot of time at my fiancée’s house and her sister lives there too. I buy Kirkland butter at Costco, but apparently that’s not good enough for her, so she goes on Instacart and has Challenge butter delivered. That’s not what drives me crazy, though. What drives me crazy is when she leaves a partial stick of butter on the butter dish STILL WRAPPED UP IN ITS FOIL/PAPER WRAPPER! She doesn’t slice or scrape, either. She hacks off how much butter she wants, then peels the wrapper off the chunk!
It’s just a good thing her grandkids are cute.
Hehehe, I leave the wrapper on the butter, too. Heck, we normally don’t even put it in a butter dish.
I leave the paper on, too. How else will i be able to cut off 3 tablespoons otherwise?
Ditto here. Room temp butter in a dish works for for me. In the case of refrigerated butter, I’ll go either which way. I used to always slice, but now that I discovered those little quasi-serrated edges (whatever you call them) on my dinner knife do a fine job of shaving the butter into a nice thin strip, that I do that, as well. It makes no difference to me as to the shape of the stick for the spreading and cooking butter. For baking and stuff, I just use whatever’s in the fridge and cut the stick to the appropriate quantity.
For the vast majority of things I do not need to know exactly how much butter I have. I never measure it except for making, and, even then, I go as often by weight as by volume.