Take a sharp knife (i.e. a chef’s knife). Run it under hot tap water for a few seconds, then wipe it with a paper towel. Then, use it to cut your butter (repeating the hot-tap-water/wipe-with-towel procedure after every few cuts).
(After all, where do you think the expression “went through [thing] like a hot knife through butter” comes from? ;)
(This is also how you can cut cheesecake, or brownies; doing it this way results in clean cuts, and prevents the cheesecake/brownies/etc. from getting mangled.)
I freeze butter; cutting it up from frozen is hard.
Here’s what you do:
Take a sharp knife (i.e. a chef’s knife). Run it under hot tap water for a few seconds, then wipe it with a paper towel. Then, use it to cut your butter (repeating the hot-tap-water/wipe-with-towel procedure after every few cuts).
(After all, where do you think the expression “went through [thing] like a hot knife through butter” comes from? ;)
(This is also how you can cut cheesecake, or brownies; doing it this way results in clean cuts, and prevents the cheesecake/brownies/etc. from getting mangled.)