Get a (better) grip with these tricks.
To chop butter into small pieces quickly (for pie dough or dotting on vegetables), place about 4 tablespoons of cold butter in an egg cutter. Slice, rotate a quarter turn, and slice again.
When you unwrap a new stick, cut the entire thing into tablespoons. That way, you’ll know exactly how many tablespoons you have left for cookies and cakes.
To make cold butter spreadable for toast, sliver pieces off the stick with a Y-shape vegetable peeler.
For mess-free greased pans, rub a butter wrapper around the inside. (Save your empty wrappers folded in a plastic bag in the refrigerator.)