Frequently asked questions
What else is a butter knife called?
It is also known as a spreader. Same object: a short, broad, non-cutting blade with a rounded tip, made for scooping and spreading rather than cutting. In our range, it takes the name of its line, Artzaina or Mizpira.
Why is the blade round-tipped?
Because it has no cutting to do. A rounded tip does not catch the crumb or tear the slice. Contrary to what is often said, Richelieu did not invent it: round-tipped knives were already in use in the 15th century at the court of Burgundy. He popularised their use at his table, not their invention.
How do you use a butter knife?
Lift a knob of butter flat, set it on the bread, then spread with a loose wrist, holding the blade almost horizontal. Our blades are 7 to 8 cm long: short enough to stay precise on a slice of bread, broad enough not to damage the crumb.
How do you care for a wooden-handled butter knife?
Hand wash in warm water and dry immediately. Never in the dishwasher: heat and prolonged damp work the wood. From time to time, nourish the handle by rubbing in a drop of vegetable oil. The blade, in Sandvik 14C28N stainless steel, needs nothing more.
Which butter knife makes a good gift?
For an original gift, the standing Mizpira stays upright on the table thanks to its shaped handle: the blade never touches the tablecloth. Our gift boxes pair the Artzaina butter knife with a bread or cheese knife, enough to make up a real breakfast set. Every piece can be engraved, and all are handcrafted in our workshop in Bidart.
Artzaina or Mizpira: what is the difference?
Artzaina takes up the slender profile of the Makila, in taut lines of chiselled metal, with a handle available in several wood species (18 cm, 8 cm blade). Mizpira is cut from scarified medlar wood, the wood of the Makila, with a shorter 7 cm blade. It comes in a classic version (19 cm) and as a small butter knife that stands upright (15 cm).
How do you cut hard butter?
A butter knife is not made to slice a block straight from the fridge: its non-cutting blade goes in poorly. Take the butter out ten minutes before the meal, or scrape it into curls with the flat of the blade. For very cold butter, a table knife with a thin blade cuts more cleanly, then the spreader takes over.
