Why is it so hard to butter a slice of toast these days? Scrape the knife across the butter in the tub, and it then slides off the knife. Need to try multiple times, and between the tub and the toast there’s a trail of butter over the worktop, the plate, hardly any on the toast. Doing my fkn nut in! Is it because they’ve now removed all the additives that are bad for us, but great for sticking butter to knives??
Started happening with jam and marmalade now. Is it me? Do I need a special type of knife?