A few of my favorite European-style butters were on sale last week so I grabbed a bit more than I will be able to use for a while. I imagine it will last me a year or more, so I figured it'd be best to freeze it. I mostly use butter in cooking (sauteeing, steak topper, etc). vs baking However, I'd like to use a pat here or there. Is it relatively easy to hack off a chunk when I need it?