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 to lift and spread rather than slice. Ours carry the name of their range, 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 a widely repeated story, Richelieu did not invent it: round-tipped knives were already in use in the 15th century at the court of Burgundy. He popularised them at his table, he did not invent them.

How do you use a butter knife?

Lift a knob of butter flat, set it on the bread, then spread with a loose wrist, keeping the blade almost horizontal. Our blades are 8 cm: short enough to stay precise on a slice, broad enough to leave the crumb intact.

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 move the wood. Now and then, feed the handle by massaging in a drop of vegetable oil. The 14C28N Sandvik stainless blade asks for nothing more.

Butter knives

Butter deserves better than a makeshift spreader

Fixed 14C28N Sandvik stainless blade, 18 cm overall with an 8 cm blade, handle carved from juniper, pistachio, olive or birch. Every piece leaves our Basque cutlery workshop in Bidart. The Artzaina borrows the tapered profile of the Makila, the Mizpira the roundness of medlar wood: two ranges that run across our whole tableware collection. Match it to your table knives and set it on a knife rest: the table holds together from end to end.

There are 6 products.

Sort by:

Showing 1-6 of 6 item(s)