I helped cooks make trays of sandwiches & they buttered with a spoon, not a knife. It's fast, easier spread, & a good measure for the amount of spread you choose.
@RandyNose good morning, I have not, but I couldn't, because I make them for others, and my wife won't eat Olives, and her niece that is usually here at lunch so I feed her too, doesn't like onions. that limits my additions a bit
@Rasta@TywyllSeren but really I use both. For butter I use a knife. For jam, mayonnaise, mustard, ketchup, et cetera I use a spoon; sometimes I even use a demitasse spoon.
@Rasta never thought of using a spoon. I like a knife for being able to reach the bottom of the peanut butter jar though. You could do that with a spoon but then it would be annoying to get it out of the concave part
@squibbles Did you read the LINK? It mentions that very dilemma and how you can't get as much out as with a spoon. Plus, at the edge of your bread, you pickup the blade, replace it and spread in one direction. With the rounded spoon, you simply roll in any direction easily.
Try it. You might never go back!
Myself, for example, never saw anyone use a spoon in my life, until I was around cooks. They know, and it's faster for preparation of sandwiches for functions and such.
@Rasta this time read the link 😁. I agree its more efficient for large volume sandwich making. I consider myself fortunate that I'm not at risk of carpel tunnel due to excessive spreading though. If I'm making a PBJ sandwich I'm not cleaning the utensil in my mouth when moving from one spread to another and I think there's less left on a knife than what's caught in the concave part of a spoon. I'd rather end up washing less down the drain if that makes sense.
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