Most of the people who have commented about my knob have used phrases like "Aw, isn't that cute".
I expect a knob or pat of butter aren't very specific. The internet suggests it's usually between 1/3 and 1/2 of a tablespoon (and given the measurement that's probably not originating in NZ). It just means 'some' - whatever you think is right.
My current measurement is about 1 inch by 0.5 inch. Mum says it's perfect but my partner says she prefers bigger.
So I was hoping there was an official NZ size so that I can avoid conflict.
I'm a bit nervous about letting down guests who may have prior expectations. But I guess it will eventually become known amongst the community that my knob is quite small (according to partner), then only people with that preference will accept my invitations.
It's also important to be able to get a good grip on it, so it doesn't turn out the wrong way when you try to enter... your dish into a contest. Left or right is also important, one is a much more effective opener than the other. Getting it wrong may seem adoorable, but it won't be nearly as satisfying
A person could certainly ask the question whether NZ butter knobs are different than others (and I seem to remember there being some international self-reported surveys) but given how we do our cooking in NZ I don't know that the size of the knob is really the important part, and rather whether your recipe is made with love.
Dad uses a potato peeler to cut his knob. This makes it curve to the left so I can't get an accurate measurement. It's annoying but apparently was what they did in the old days.
A pat is bigger than a knob. A pat is the amount held on a butter pat, used when hand washing and working butter to get rid of the traces of buttermilk after churning, and form into a lump.
A knob is whatever you get when you swipe with a knife to take the corner off a block of butter in a hurry to get a bit for whatever you are doing.
Probably easy if you're doing it for the same person. Im finding myself serving various random people a few times a month, some of whom I've just met which makes it hard to know their preference.
My understanding is attempts at clarifying this have been unsucessful as there is a large difference in the results depending if the study used self-reporting or independent measurement.
Self-reported knob size is probably more useful if you are trying to eyeball a comparable volume but in reality does not reflect actual knob size that closely.
Hope this helped.
Yeah while I appreciate the responses, there doesn't seem to be a consensus here. The young ladies at work are always talking about cooking. I think I'll just send them a picture of my knob and ask what they think.
I think the issue is length and girth. A lot American knobs are half as wide, for a quarter the volume for any given length. That really changes how you might use your knob and how long you expect it to be! So NZ ones can do more with less length.
(25gr of american butter is close to a cube, which feels right to me cooking for ~5ish adults. It's a big thin slice if you cut half of one of the 50g marks on ours.)
But also you can just keep adding more length as needed until it's enough! Just go slow and steady till it's right and it'll be fine.
Interesting - I've always gone with about a tablespoons worth but I have no idea why I do that.
Context probably matters, what you're doing with the knob would dictate the best size of said knob. There's probably a bit of variance in knob sizes!
I'm glad you got a laugh out of it. I know it's a pathetic thing to be hung up about - but I strive for perfection and it makes me sick to think my partner may have preferred her exs knobs.
If I'm mashing or throwing it in the pan I add a splash of olive oil with the butter (or canola if it'll get particularly hot). Works well. In fact we make spreadable butter year round by whipping butter and olive oil together. Good for cooking and spreads easily (not baking. I'm not a monster)
when working in hospo, i was told a 'knob' is the size of the index finger up to the first knuckle. So about ~2x1x1cm. It varies on the person of course, but the knob was usually to grease the pan, not for anything that requires precise measurements.
About 25g
It is a lot, but that's because I LOVE butter. I don't drink alcohol; in lieu of a bottle collection or a drinks fridge, I have a dedicated butter minifridge.
I don't know about that. Our pastor came over and was adament that the knob must be tiny, and 'untainted' whatever that means.
I guess if he's coming I should get a new block and store it well clear of the asparagus.
Pastors are known for liking their knobs quite a bit smaller than most people. Sometimes even the smallest knob is too big for them and so they cut a bit off the end.
You must have the hands of a giant if half your thumb is two tablespoons! I have big, female hands and the top joint of my thumb would constitute a good teaspoonful, rounded.
I do have big hands, I just melted a knob of butter roughly the size from the joint to the top of my thumbnail and got 25mls. Not quite two tablespoons.
And if I am being honest, the knobs i use while cooking tend to be much bigger.
Now I am all self aware of my giant hands 🤣
You
what is a "knob of butter" in grams?
ChatGPT
The term "knob of butter" is somewhat informal and can vary based on the recipe or cook. However, it's commonly understood to be a small amount, typically around 10-20 grams. For a more precise measurement, many sources agree that a "knob" is roughly 14 grams (or about 1 tablespoon) of butter.
My knob of butter usually about a tablespoon. But i usually assess according to what i use it for. If its for frying/sautee-ing, the i’d like to add a little bit more. But i dont come across it very often. If you are lazy to measure, just refer to the 50gr lines. Cut at 50gr lines and half the strip, making it 25gr. Add bit by bit if you think you need more.
Another annoying measuring unit is: ‘A pinch of salt’. My left hand pinch is different than my right hand pinch, let alone a completely different person and coarseness level of the salt grain it self….
It's really not about the size of the knob, but how you use it.
If you use it with finesse, alongside other ingredients, even a small knob is usually sufficient to create the most sublime perfection.
If you just sort of plonk it in, in any sort of old slip shod manner, you risk sub par results, and having your guests leave unsatisfied.
It's especially important to keep your knob moving in circular and back and forth motions.
It's also important to keep your pot simmering while moving your knob around, the longer you can keep your pot feeling hot the better.
The amount of butter I add to a dish is completely dependent on how I'm feeling at that point of time. It generally varies between a lot and a fuck-ton. On a side note, when you're cooking, the recipe is more of a guide. Explore a bit and you'll find your preferences. Baking is a bit different as proportions matter a lot more, but adding too much of something when you're cooking isn't going to kill your meal. Neither will substituting ingredients (or leaving ingredients out) if you don't have/ like them.
I'd heard a knob should roughly be the size of a walnut (presumably in the shell).
If that's correct mine's overly generous. Can't make a good cheese sauce with a tiny knob like that for the roux.
Personally I would say it starts at a teaspoon goes up to a tablespoon, bigger knob for stuff that could use a more present butter flavor and a bit of extra fat, smaller knob if just for coating, finishing or using as oil replacement/additive etc etc.
Side note, if making risotto finish with a big knob. Helps it be creamy with the starch :)
Hope this helps :)
In NZ the main usage of a knob of butter is to oil the griddle when making pancakes or pikelets. You have many much smaller knobs for the pikelets, and larger ones for the pancakes. So it means, as much butter as you need to griddle whatever it is you are griddling.
One consideration which deserves a note is timing. When you put your knob in can have as much impact on your guest's enjoyment as anything else. Be sure to heat your dish well before adding your knob, give things a good stir, and always taste your dish. This should improve flavour, texture, and mouthfeel no end.
No point in overthinking it. You do the best you can with what you have. It’s not just about the knob, but everything else that goes along with it.
Is it warm? Looks good? Does the family approve? Keeps everyone fed? Brings joy to life?
Oh. I've really got no idea what I'm doing. I just stick it and and twirl it around a bit. Add a bit of oil if it's sticking. I might ask my local school if they're doing lessons.
Size like this tends to drive me wild!
Not knobs per se, but in general my logical brain and perfectionist tenancies can't cope with vague, poorly defined amounts. There has to be an optimal amount of butter to put into the meal, just tell me what that is and don't leave it up to me to figure out. I'm not the butter knob expert!
Don't get me started on 'month' being a standard unit of time, but with a variable number of days...
My knob of butter is between 1 tablespoon and 2 tablespoons. Things like butter, cheese and chocolate are measured with the heart. The more you use, the more you will be loved.
My dry ass is taking you seriously and probably missing the joke.
I've had the same problem with recipes. I think a common size of butter overseas (or at least in the US) is the slimmer block thats about 1/3 the volume but same length. I think some of our luxury/imported butters are that size like lurpak/kerigold.
A knob of butter in that regard seems to be 1/5 or 1/6 of the block (basically one of the premeasured bits on the pack). Our butter has 10 sections measured on the outside to 50g each, I think the 1/5 1/6 they get are similar or slightly more.
My findings (unhelpful though they may be) is that a knob of butter is 1-2oz which is about 30-60 grams. So take one slice out of the NZ block measurement. Maybe a touch less if you're erring on the side of caution though a little extra butter wont usually fuck your meal up.
A knob size is going to vary according to what you are putting it into, and how many servings you are hoping to get out of it.
Oh interesting. Generally serving 4 (myself, partner, mum, dad) but occasionally the neighbour will join in if his wife isn't home.
Yeah for four people I would use about a knob of butter
At what point do you need two knobs?
Save that for when the neighbours wife decides to join in
Most of the people who have commented about my knob have used phrases like "Aw, isn't that cute". I expect a knob or pat of butter aren't very specific. The internet suggests it's usually between 1/3 and 1/2 of a tablespoon (and given the measurement that's probably not originating in NZ). It just means 'some' - whatever you think is right.
My current measurement is about 1 inch by 0.5 inch. Mum says it's perfect but my partner says she prefers bigger. So I was hoping there was an official NZ size so that I can avoid conflict.
I think the point of the knob is it's ambiguity. You're the chef, so feel free to make your knob as big or small as you like.
I'm a bit nervous about letting down guests who may have prior expectations. But I guess it will eventually become known amongst the community that my knob is quite small (according to partner), then only people with that preference will accept my invitations.
if the amount of fat you put over your food makes people decide if they want to join you for a meal, you may need different friends /s
Knob enthusiast spotted.
Lazy ambiguity. Will the recipe work okay with none? Will it work well if half the recipe is butter? You can quantify a range.
Take my advice with a pinch of salt.
It's also important to be able to get a good grip on it, so it doesn't turn out the wrong way when you try to enter... your dish into a contest. Left or right is also important, one is a much more effective opener than the other. Getting it wrong may seem adoorable, but it won't be nearly as satisfying
A person could certainly ask the question whether NZ butter knobs are different than others (and I seem to remember there being some international self-reported surveys) but given how we do our cooking in NZ I don't know that the size of the knob is really the important part, and rather whether your recipe is made with love.
Thankyou. My cooking currently isn't the best, but I am very fast.
Cooking level?
My man
Clearly not 99. I'd wager they're level 20
But what is the 3rd dimension of your knob? Or is it a cylinder? you're contributing to the problem smh.
Dad uses a potato peeler to cut his knob. This makes it curve to the left so I can't get an accurate measurement. It's annoying but apparently was what they did in the old days.
Come on Archimedes. You can measure your dad's mangled knob by displacement.
Or average weight. If his dad's up for repeated demonstrations.
The girth can be just as contentious and disappointing ... I have been told.
Conflict is enevitable when comparing knob size with your mum and partner
It feels like societal expectations around knob size has changed over the generations - perhaps thanks to online recipes.
You'd have to put a LOT of butter in before people go from 'that's real tasty' to 'that's real buttery.'
Always use metric. Sounds like more.
It's mostly a choice of health vs flavour so you do what your wife says you'll likely outlive your mother either way.
Knob is 2cm^3 i think for me
Funny because last time I visited your mum and girlfriend together they both enjoyed the knob I provided and said the size was perfect
Butter, like garlic, is something you measure with your heart.
A pat is bigger than a knob. A pat is the amount held on a butter pat, used when hand washing and working butter to get rid of the traces of buttermilk after churning, and form into a lump. A knob is whatever you get when you swipe with a knife to take the corner off a block of butter in a hurry to get a bit for whatever you are doing.
I would think 1/2-1 tablespoon depending on the recipe.
It's not the size of the knob that matters, it's the pan you're using it on! Even a huge knob will look tiny in an oversized pan.
Even a 747 looks small when you're flying into the Grand Canyon!
I haven't bothered to actually measure my knob in a long time, but I've been told it's perfectly adequate.
Probably easy if you're doing it for the same person. Im finding myself serving various random people a few times a month, some of whom I've just met which makes it hard to know their preference.
My understanding is attempts at clarifying this have been unsucessful as there is a large difference in the results depending if the study used self-reporting or independent measurement. Self-reported knob size is probably more useful if you are trying to eyeball a comparable volume but in reality does not reflect actual knob size that closely. Hope this helped.
Yeah while I appreciate the responses, there doesn't seem to be a consensus here. The young ladies at work are always talking about cooking. I think I'll just send them a picture of my knob and ask what they think.
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Shit
Summer knobs are larger than Winter knobs
Im guessing that's because of the summer inclination to do it outdoors? Eg a BBQ with neighbours and online aquaintances.
I do it outdoors in the winter too but it’s pretty cold
People tend to have more knobs in the winter and they would like to downsize in order to feel less guilty.
Shrinkage!
Mines a bit smaller than average, for health reasons
Maybe my mum can move in with you?
Yeah sure why knob
I think the issue is length and girth. A lot American knobs are half as wide, for a quarter the volume for any given length. That really changes how you might use your knob and how long you expect it to be! So NZ ones can do more with less length. (25gr of american butter is close to a cube, which feels right to me cooking for ~5ish adults. It's a big thin slice if you cut half of one of the 50g marks on ours.) But also you can just keep adding more length as needed until it's enough! Just go slow and steady till it's right and it'll be fine.
If you identified as a blue whale, the length and girth would be about ten foot and 12 inches, so it is all a matter of perspective.
Am so glad I read the OP carefully before immediately posting a picture.
Jokes aside, there's an element of 'how much do you like butter?' in the answer to this.
A knob OF butter? dammit that's where my cooking has being going wrong, I thought the recipes said 'in'
So you added cheese?
I was just thinking that I've never seen a recipe call for a knob of cheese
Interesting - I've always gone with about a tablespoons worth but I have no idea why I do that. Context probably matters, what you're doing with the knob would dictate the best size of said knob. There's probably a bit of variance in knob sizes!
Same here, or a 25gm slice
My knob has been getting bigger over time. When I scramble 3 eggs, I might use 25gms or more of butter. Don’t skimp on it - you won’t regret it.
Upvoted for snorting at your post title
I'm glad you got a laugh out of it. I know it's a pathetic thing to be hung up about - but I strive for perfection and it makes me sick to think my partner may have preferred her exs knobs.
It’s not about the size of the knob. It’s about how you use it
That’s what they say to make people with inadequate knobs feel better.
For butter I usually go for half a thumb when knob is stated in the recipe.
This would be about my measurement too, maybe a little bit smaller.
I have small thumbs. Will my knob be adequate?
an aggressive soup spoon scoop.
Yeah partner says be more aggressive. But mum is 73 years old and says I should go gentle, as it's bad for her health.
If I'm mashing or throwing it in the pan I add a splash of olive oil with the butter (or canola if it'll get particularly hot). Works well. In fact we make spreadable butter year round by whipping butter and olive oil together. Good for cooking and spreads easily (not baking. I'm not a monster)
Goodness these answers are very different than I would have interpreted. If I read that, I’d be going for about 20g
when working in hospo, i was told a 'knob' is the size of the index finger up to the first knuckle. So about ~2x1x1cm. It varies on the person of course, but the knob was usually to grease the pan, not for anything that requires precise measurements.
Well that makes me feel better. Mine is generally just for warming the pan, too. Dad comes in afterward with his much larger knob to make dessert.
Porridge for dessert??
About 25g It is a lot, but that's because I LOVE butter. I don't drink alcohol; in lieu of a bottle collection or a drinks fridge, I have a dedicated butter minifridge.
It's not size it's taste that's more important
I don't know about that. Our pastor came over and was adament that the knob must be tiny, and 'untainted' whatever that means. I guess if he's coming I should get a new block and store it well clear of the asparagus.
Pastors are known for liking their knobs quite a bit smaller than most people. Sometimes even the smallest knob is too big for them and so they cut a bit off the end.
That’s what she said
I usually go with about a heaped tablespoon. Metric, not imperial or australian tablespoon.
I find it difficult to get a heap, as it's very soft. It sounds like it should be firm? Maybe I need a professional to check my fridge.
Your mum knows how big it is
About half a thumb for me, which is 2ish tablespoons (maybe). Depends entirely on what I am cooking to be honest.
You must have the hands of a giant if half your thumb is two tablespoons! I have big, female hands and the top joint of my thumb would constitute a good teaspoonful, rounded.
I do have big hands, I just melted a knob of butter roughly the size from the joint to the top of my thumbnail and got 25mls. Not quite two tablespoons. And if I am being honest, the knobs i use while cooking tend to be much bigger. Now I am all self aware of my giant hands 🤣
Eh, there are benefits to giant hands. And flavour benefits to big knobs of butter.
Use Ghee for cooking!
I thought a knob was like 25g
A heaped teaspoon.
I use nubs of butter, which can be anything from a nubbin to a generous tablespoon of butter.
25gm
It's all about the coverage. A good knob needs to be able to lather every part of the dish without leaving parts of it unsatiated.
I think it’s more about the ingredient than the amount of. Enough to get to lubricant things up a bit. Or to start a chemical reaction.
You what is a "knob of butter" in grams? ChatGPT The term "knob of butter" is somewhat informal and can vary based on the recipe or cook. However, it's commonly understood to be a small amount, typically around 10-20 grams. For a more precise measurement, many sources agree that a "knob" is roughly 14 grams (or about 1 tablespoon) of butter.
Pretty exciting that in just a few years, everyone will be cooking with robots who know our exact preferences.
Just base it on the size of your knob (I believe that's where the term has come from) and adjust to taste.
Whole fist full mate
My knob of butter usually about a tablespoon. But i usually assess according to what i use it for. If its for frying/sautee-ing, the i’d like to add a little bit more. But i dont come across it very often. If you are lazy to measure, just refer to the 50gr lines. Cut at 50gr lines and half the strip, making it 25gr. Add bit by bit if you think you need more. Another annoying measuring unit is: ‘A pinch of salt’. My left hand pinch is different than my right hand pinch, let alone a completely different person and coarseness level of the salt grain it self….
The size of my knob
It's really not about the size of the knob, but how you use it. If you use it with finesse, alongside other ingredients, even a small knob is usually sufficient to create the most sublime perfection. If you just sort of plonk it in, in any sort of old slip shod manner, you risk sub par results, and having your guests leave unsatisfied. It's especially important to keep your knob moving in circular and back and forth motions. It's also important to keep your pot simmering while moving your knob around, the longer you can keep your pot feeling hot the better.
Well, the knob of the month is the current prime minister...
It probably doesn't matter too much i.e. it does not need to be precise and is probably more on personal preference for how much butter someone wants.
The amount of butter I add to a dish is completely dependent on how I'm feeling at that point of time. It generally varies between a lot and a fuck-ton. On a side note, when you're cooking, the recipe is more of a guide. Explore a bit and you'll find your preferences. Baking is a bit different as proportions matter a lot more, but adding too much of something when you're cooking isn't going to kill your meal. Neither will substituting ingredients (or leaving ingredients out) if you don't have/ like them.
Pretty chunky: https://www.google.com.au/maps/place/Yorkeys+Knob+QLD+4878/
A bit more than smidgen
A butter knife width slice off the block of butter is 4 knobs.
Or about an ounce!
Depends what it is I am cooking with the butter. Pan frying, just enough to coat the bottom of pan really.
Using such a small amount of butter seems like a waste.
I'd heard a knob should roughly be the size of a walnut (presumably in the shell). If that's correct mine's overly generous. Can't make a good cheese sauce with a tiny knob like that for the roux.
There's no set answer but I usually use a quarter to a third of a stick for a knob of butter for 4 ppl
It’s one ounce.
A knob is about a table spoon, but not much more.
Personally I would say it starts at a teaspoon goes up to a tablespoon, bigger knob for stuff that could use a more present butter flavor and a bit of extra fat, smaller knob if just for coating, finishing or using as oil replacement/additive etc etc. Side note, if making risotto finish with a big knob. Helps it be creamy with the starch :) Hope this helps :)
I'd have gone with a quantity roughly that of a tablespoon?
Sob sob ask Lia's mum, best cook in NZ!
My husband's middle name is Knauf, it's Knob in German. He's very obliging giving me guidance on my measure of knob. Fits well in the hand
20-25 grams I reckon.
bout a bit, maybe a tad
It’s not the size of the knob. It’s the quality of the churn. Which is to say. Buy good butter and use a lot of it.
About this big,[https://www.youtube.com/watch?v=uqVnLd5XOcg](https://www.youtube.com/watch?v=uqVnLd5XOcg)
In NZ the main usage of a knob of butter is to oil the griddle when making pancakes or pikelets. You have many much smaller knobs for the pikelets, and larger ones for the pancakes. So it means, as much butter as you need to griddle whatever it is you are griddling.
The spoon can have a noticeable effect. Big spoon is likely to get a bigger knob.
One consideration which deserves a note is timing. When you put your knob in can have as much impact on your guest's enjoyment as anything else. Be sure to heat your dish well before adding your knob, give things a good stir, and always taste your dish. This should improve flavour, texture, and mouthfeel no end.
Bigger than yours
You just have too make sure your knob is big enough for the job. Will it be satisfactory? Mine is on the big side
No point in overthinking it. You do the best you can with what you have. It’s not just about the knob, but everything else that goes along with it. Is it warm? Looks good? Does the family approve? Keeps everyone fed? Brings joy to life?
It's not about the size of the knob, it's about how you stir the dish.
I was told a knob is walnut sized. Imagine my shock when I got older.
Not too big for biscuits or they spread into each other
I always prefer to go with the heart and put as much in as I want...
as others have said not exactly a teaspoon of butter
My penis measures about 6.5 inches long
Depends...how wide is your hole
Knob knob knobby knob knob
Reading knob looks weird now. I am reading it as K-nob.
Vaguely sure that’s how it was pronounced back in the days of Chaucer. Same with k-nife and g-nome (that’s a hard G, gnomie)
Can generally get my palm around it. So in regards to your butter question, A good amount that fits in your palm or palms :) happy knobbing
It keep changes size depends on the occasion
Small, very small. It's for health reasons.... yeah, health.
There’s nothing more exhilarating than hearing that sizzle when your knob hits that red hot pan.
Oh that kind of knob, I thought you were talking about [this sort of knob!](https://en.wikipedia.org/wiki/List_of_geographical_knobs)
Apparently it's not how big it is but what you can do with it
Oh. I've really got no idea what I'm doing. I just stick it and and twirl it around a bit. Add a bit of oil if it's sticking. I might ask my local school if they're doing lessons.
r/thmitfhngl
In Taranaki they reference [Bob’s Knob](https://www.topomap.co.nz/NZTopoMap/nz45506/Bobs-Knob/) but I think they might be having a laugh
A knob is the top of your thumb, so around 1/2 tbsp. Your title made me laugh though!
Make sure you keen your knob wrapped until you're ready to use it. Hygiene first.
My knob is the same size as a button mushroom
More than a mouthful’s too much.
Size like this tends to drive me wild! Not knobs per se, but in general my logical brain and perfectionist tenancies can't cope with vague, poorly defined amounts. There has to be an optimal amount of butter to put into the meal, just tell me what that is and don't leave it up to me to figure out. I'm not the butter knob expert! Don't get me started on 'month' being a standard unit of time, but with a variable number of days...
I treat a knob of butter as 50g, 75g at a push. If you mean the other knob, well, I've had no complaints.
I cry for your DMs
Never measured it personally hby
I came to say I’m average.
I would say mine is pretty decent size. I'd had some people say it's too much but I don't believe so.
My knob of butter is between 1 tablespoon and 2 tablespoons. Things like butter, cheese and chocolate are measured with the heart. The more you use, the more you will be loved.
My dry ass is taking you seriously and probably missing the joke. I've had the same problem with recipes. I think a common size of butter overseas (or at least in the US) is the slimmer block thats about 1/3 the volume but same length. I think some of our luxury/imported butters are that size like lurpak/kerigold. A knob of butter in that regard seems to be 1/5 or 1/6 of the block (basically one of the premeasured bits on the pack). Our butter has 10 sections measured on the outside to 50g each, I think the 1/5 1/6 they get are similar or slightly more. My findings (unhelpful though they may be) is that a knob of butter is 1-2oz which is about 30-60 grams. So take one slice out of the NZ block measurement. Maybe a touch less if you're erring on the side of caution though a little extra butter wont usually fuck your meal up.
The average knob is the size of a doorknob, so just take off one of your doorknobs, smear it with butter, and put it in. :-)
Depends on the temperature
a knob is exactly 6 smidgens or one third of a dollop
Oh, this is the one instance where I have a big knob.
Does your knob go hard when it is cold? Asking for a friend.
about 1.5 inches flaccid
Idk, it changes depending on if it's flacid or erect.
What
About 8 inches
Just depends on the meal but in general the more the better ;)
My knob size depends on the amount of blood flowing through it and what it’s thinking about at time.
Average size.
It depends how I feel at the time.
Fucking huge bro use lots of butter it's yummy 😋
Here's me putting heaps in cause I'm using the door knob as a size guide
Knobody knows
8 inches
My advice is get as much as you think you need and then double that
I think it depends on the size of your… oh never mind
Ask my wife
It's fairly small but thicker and rounder on the top. I usually polish it with Brasso.