Is it just me or are others having this problem? Damn spread just keeps falling off the knife so you eventually have to pick a gob of it up off the worksurface and put it on the bread with you greasy digits. Even then the spread seem to still resist the knife, making it impossible to spread to the edge without more spillage. It didn’t used to be so. I first noticed this a few months ago. What gives? I’m using the same stainless steel knives we have had for years.
I use a spoon to put things like jam and jelly on bread. Scoop out what I want and use the back of the spoon the spread it.
I second this; I have the same problem as OP. Spoons work better, or forks for stuff like Pate or Liverwurst/
Butter knife or spread knives are not knives at all, they are worthless, better off using the handle of it.
I’ve heard of clover honey, but what is Clover? Also, what is Lurpak?
I thought I was remembering what it was, and I was.
CMC fnord!
That would make a fun party game. “Danish or Futurama?”
Since the OP is asking for personal experiences, let’s move this to IMHO.
Colibri
General Questions Moderator
when my butter knife doesn’t do the job I pop my spreadables* in the microwave to warm a bit, and then it works again.
so, perhaps just the change of season.
*mostly butter I’ve kept in the freezer
apply the spread like you would jam. Tilt the container over the bread and scoop out with knife. Make gravity your friend.
I think the Clover and Lurpak are partially vegetable oil and this probably makes it less sticky than “real” butter.
The Lurpak I know and buy is just a regular European butter, but it sounds from the OP, they must have some sort of margarine-like spread or something?