If you use the same knife every day then at best the butter residues on it are just one day old and you can keep using the same knife for the rest of your life without ever washing it.
First, you can totally clean cast iron with soap and it’s not an issue. The “seasoning” is oil that has polymerized. It’s not coming off without scraping, assuming you’re using a modern soap that doesn’t have lye.
Second, your cast iron shouldn’t need to be cleaned as frequently because it’s being heated to the point any bacteria should die. Is your food cooked enough that you won’t get sick? The pan was hotter for longer.
If you use the same knife every day then at best the butter residues on it are just one day old and you can keep using the same knife for the rest of your life without ever washing it.
You’re welcome.
And yet change that to a cast iron pan and people fawn over it.
First, you can totally clean cast iron with soap and it’s not an issue. The “seasoning” is oil that has polymerized. It’s not coming off without scraping, assuming you’re using a modern soap that doesn’t have lye.
Second, your cast iron shouldn’t need to be cleaned as frequently because it’s being heated to the point any bacteria should die. Is your food cooked enough that you won’t get sick? The pan was hotter for longer.
Do you typically heat your butter knives to several hundred degrees?
how on earth do you get through life without baking butter knives?
Where do you think the phrase “like a hot knife through butter” came from?