How to properly use a butter stick's wrapper? Rectangular sticks of butter usually come wrapped in a wax paper-esque wrapper that is folded over the stick.

How am I supposed to use the wrapper so that I can easily unwrap the stick, cut off a portion that I want to use, and then re-wrap the stick for preservation?

I inevitably end up tearing the wrapper, which makes poor seals for rewrapping and storage.
I would suggest one of:

1) Cut the butter with a sharp knife (if cold enough) and throw away paper on portion you use. Then take a small square of aluminum foil to cover the end (or cellophane).

2) Do the above but don't worry about the foil. Butter will keep fine in the fridge uncovered.

3) If you're not keeping your butter in the fridge then I'd suggest just getting a porcelain butter keeper for it and use what you need. I've tried the ones that you put into water and I ended up with a disgusting mold factory. 

4) Use a butter keeper in the fridge. I clean mine with hot water and then dry with a towel and put a new stick of butter on it while it's still warm. The bottom of the butter melts slightly and then sticks to the porcelain so it's easier to cut off a piece when cold.

5) I've seen Gordon Ramsay use the aluminum butter wrapper to wrap a piece of veal that he then puts into the oven. Who knew?