![]() When you zoom in very close to a steel blade, the edge looks more like a saw than a straight line. This kind of fracture looks very different from the edge of a traditional chef’s knife. The way that obsidian breaks are known as a conchoidal fracture. Their staggeringly thin blades are the reason for this. Obsidian knives are currently the sharpest possible knives known to man. ![]() #OBSIDIAN SCALPEL CUT HOW TO#The same is true for the edge of a knife.Ĭlick here to learn how to test knife sharpness. If you dive fingertips first into the pool, however, the thinner, pointed shape created by your body will glide into the water effortlessly. If you ‘belly flop’ into the water, you’re going to have a much harder time actually penetrating its surface. A good analogy to use is to imagine diving into a pool of water. The thinner the blade, the less force is needed for it to cut food – or anything for that matter – effectively. The main factor that impacts the sharpness of a blade is its thickness.
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