I’ve had two butter bells, and every time I wind up with moldy butter because I am human and get busy and don’t change the water. Or (as the article you linked mention) my house gets warm and suddenly my butter is all like WHOO BEACH DAY.
So if you are a lazy bastard like me, you probably should not use a butter bell.
I see the knife is invented by Australians. Yeah, butter bells won’t work in a good Aussie summer. I suppose I could keep the butter bell in the fridge…
Soften the stick of butter in the microwave and stop fussing with unitasking cutlery.
yeah, i see what you did there. that unnecessary kitchen pot conveniently obscures whatever apparatus is beneath it.
TAKE MY MONEY. Oh wait. they can take my money.
but adding a grater to a butter knife is adding tasks to cutlery you already have; it’s the opposite of uni-tasking! i’m not saying there aren’t possible downsides, but i think i’m down with this if it’s reasonably priced (it won’t be).
anyway, a microwave is the ultimate in unitasking; all it does even passably is reheat things! and don’t even try to tell me that it can pop popcorn; really, just don’t even get me started. i use my microwave as a storage shelf.
Oh, you got me! There’s a midget under there, with a magnet.
Now you’ve just introduced another layer of uncertainty.
I think if you moved a magnet fast enough under the pot, the induced current would cause the pot to heat up.
I keep my butter liquid by keeping it inside my Steorn perpetual energy machine.
If you live in a relatively warm climate, I would think that one should be able to make a simple unglazed ceramic container that could be cooled through evaporation of water – probably keeping the butter in a nice firm-ish state.
Edit: a small version of this: Pot-in-pot refrigerator
Yet another tool of right-handed oppression. You people will stop at nothing to keep us sinister-handed folks down.
I noticed that too!
Patent Pending: Pfooti.
Personally, almost all the butter I use is in cooking, so I can safely keep it in the fridge. I buy it at Costco, so I typically have 1 lb each of salted and unsalted in the fridge, and a few more of each in the freezer. For toast and such I use the tubs of whipped, spreadable butter (yes I know, not as tasty, I use it anyway - I bake my own bread, it has plenty of flavor already).
This knife seems to need you to have your stick of butter fully unwrapped, which means you’re probably keeping it in a butter dish anyway, in which case why not keep it out of the fridge?
I still love the George Carlin bit (now dated, because energy conservation) about refrigerators with built-in heated butter warmers.
I think the people who think it is a safety issue get thrown by “advice” like this: http://challengedairy.com/tips-and-techniques/refrigerating-butter
Fascinating! When the hummus recipe says to refrigerate overnight for best results, I always wondered how they handled that step in (for example) the Levant, pre-refrigeration.
Oh, no, according to my mom who saw a sensationalist local-news “consumer alert” sometime in the 1980’s, unrefrigerated butter is a DEADLY KILLER!!!111!!1
which brings up the bigger point of being able to run ANY knife under hot water to heat it up BEFORE you butter…smooth as butter. same trick works for ice cream scoopers. no special tools or rocket science needed.