as an english person, these tools all seem to be for working on butter that’s fresh out of the fridge; they’d be impossible to use on normal, room-temperature s

as an english person, these tools all seem to be for working on butter that’s fresh out of the fridge; they’d be impossible to use on normal, room-temperature soft butter. There’s something funny about inventing a tool to solve a problem that only exists for such a simple cultural reason (assuming butter goes bad quickly if not refrigerated) Also, really odd how this article thinks of normal, unsliced butter— normal to everywhere else in the world but the US as some kind of pre-technological tradition. edit: a friend pointed out to me that in lots of other places in the world, butter probably just melts to the point of becoming useless, so it has to be kept refrigerated, which is something I never considered before, feel pretty dumb about that