I suppose the argument for a serrated butter knife is that there are two edges. You get to pick to use the smooth side or the serrated side.
I must have a rare form of knife use disease. My big chef’s knife is like an extension of my hand. My parer is like a scalpel. My spreader makes me think.
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I think I am going to get the Au Sabot from Flotsam and Fork. I love the store and love supporting them, and I am a sucker for olive wood.
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I’m supposed to thrive on challenges, aren’t I?? Serrations - just another bump in the road 
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The butter knife as an intellectual tool, that’s an interesting take 
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IME the salted French butters keep and stay fresh(er) and long(er), too, which was doubtless the original idea.
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I have that Cutco spreader, and it works for making sandwiches pretty well. The width of the blade scoops up enough mayo from the jar in one swell foop and also makes spreading a cinch. Then the serrations are perfect for cutting the sandwich. For me, though, it’s kind of a one-trick pony. I don’t do anything with it other than make sandwiches. I keep butter in a butter bell, and the bell is too narrow to get to the butter in the bottom with the Cutco blade.
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I have a ‘curling’ one similar to the Amazon shown.
you can make big curls with the tip hole
or little curls with the edge holes.
the butter temp needs to be right - not too hard, and not too soft.
it’s a special purpose tool for when you want to go fancy.
I use a paring knife to slice off the big/little curls into ice water.
when ready to serve - shake the curls dry prior to table.
I use the curls ala compound butter on steaks -
or butter on biscuits for a fancy presentation.
and, I’ve never ever had an issue with a scalloped knife tearing up the bread.
just hold the knife at a shallower angle, no prob…
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I think my mom had a device that made butter curls. You served them in a round, retractable-hold, probably silver plate butter dish on feet with a glass liner for ice. I can picture it so clearly … I’m going to go look for a picture.
Voilà. The Bay delivers. The top rolls back.
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I’ve seen those -
here’s a fancy silver one
https://www.etsy.com/listing/1225359663/vintage-silver-plated-dome-roll-top
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But did you see one on your Mom’s holiday table? I did! I was always mesmerized by the mechanics and the ceremony … I think the Usual Suspect was Rogers silver plate.
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not my Mom’s - but my grandmother’s table. as I recall they were rectangular glass, with ice underneath, silver (plated?) lid.
they kept the butter chilled, but not ‘hard’
my grandparents operated a hunting/fishing lodge - most of the stuff there ‘went with the property’ . . . . we have a few things. visiting as a kid, they did not have electricity, we were sent upstairs to bed with a candle…
when it was just non-fancy for the family, she used a butter bell - the kind where the butter was on the bottom part, the lid came down into a “water seal” - those are exceptionally rare today - most have the butter in a cup inverted into a larger water filled cup.
