• qarbone@lemmy.worldEnglish
    1·
    16 hours ago

    It’s not cutting the butter, mate. It’s spreading it. The toast isn’t structurally sound enough to support vigorous spreading, so you need the knife warm to melt the butter as you go to spread.

    You’d know this struggle if you were a real toast-o.

    • Victor@lemmy.world
      2·
      10 hours ago

      I’m such a real toast-o that I still don’t need to heat the knife. I either take out the butter in advance, or employ one of three tricks:

      1. Scrape up a few thin butter shavings from the rest of the butter mass so it warms quicker while the bread is in the toaster, or
      2. Lay some scrapings on the toast and let it melt in by itself, or
      3. Just spread it very softly; it’ll spread, trust me. Be patient. Be gentle. Be loving.

      Talking bout “real toast-o”. 😜

      • qarbone@lemmy.worldEnglish
        1·
        1 hour ago

        I take my toast fast and rough. Gentle buttering is for French pastries.

        I do #2 when possible but that’s not compatible with the slotted, vertical toasters.

        • Victor@lemmy.world
          1·
          50 minutes ago

          Gentle buttering is for French pastries.

          Hey, if you can’t make it work, that’s on you. 🤷‍♂️😉 Treat your toast like you treat a lady. Maybe that’s what you already do. 🔥🙈

          I do #2 when possible but that’s not compatible with the slotted, vertical toasters.

          I only have a vertical toaster. I meant let the butter just sit on the bread after toasting and let it melt in.

          The fact that you misunderstood this tells me you’re not a rEaL tOaSt-O 🤪

          (Please note I’m spreading the douche on thick right now, I’m not normally this obnoxious lol)