Knives are important tools that have found usage in almost every part of life. From domestic usage, commercial usage, leisure, labor, industry and other sectors, knives will probably always come in handy.
This makes it one of the most frequently used tools in the history of humanity. Apart from being very useful tools, knives can be very dangerous when used unsupervised or stored without considering safety.
We will look at the most frequently asked questions about knives and what makes them very special tools for domestic and commercial purposes. Let’s look at five frequently asked questions about knives.
What is the World’s sharpest Knife?
Obsidian knives have been renowned and recognized as the sharpest knives in the world.
Their blades are characteristically known to be tiny and are about three nanometers wide at the edge. This feature makes it about ten times sharper than the sharpest razor blade.
They’re made from obsidian which is commonly known as volcanic glass. They exhibit conchoidal fracture and which makes them very precise when cutting through materials.
Obsidian blades have common applications in surgery knives, which are used for precision surgeries. The sharpness of their cuts makes them perfect for incisions on internal organs of the body.
This ensures that there is minimum scarring on any body surface that they’re used on. Obsidian blades, however, are not recommended to be used on humans because they can leave glass fragments on the skin.
Can You Sharpen Cheap Knives?
When a knife starts to get dull, its precision in cutting things is reduced drastically. This will result in friction when making cuts and can eventually cause injuries to you by accident.
To remove that friction, you will have to sharpen the knife. To make this happen, you have to use a whetstone, a honing rod, or any rough surface.
Cheap knives are the easiest types of knives to sharpen due to their soft material. A little brushing motion on a grinding stone will do the trick.
Unfortunately, sharpening cheap knives can only last for a short period as they will soon go blunt with continued usage. But it’s still a worthwhile effort that can make your cutting operations easier.
Are there Knives that can Stay Forever Sharp?
There has been no proven research that shows knives that can stay forever sharp.
This is down to the fact that continuous usage of any knife will make it dull with time. However, some knives can stay sharp for a very long time.
Their materials are strong enough to withstand the pressure that happens when cuts are done.
Ceramic knives stay sharp the longest, even more than white steel. The only downside is that they’re brittle and very hard materials to sharpen, but they’re guaranteed to offer you longevity.
Does Knife sharpeners Ruin Knives?
Knives are made of metals which are hard materials, and that means that no one can actually ruin them even by torsion.
Unfortunately, sharpening knives means that you have to remove pieces of metals from both edges of the knife using a grinding stone made of tungsten carbide.
This revives the edges of the knives to become sharp once again. The constant process often removes so many metal pieces from a knife that it reduces the surface area needed for cutting when it’s done over time.
But in general, no activity can ever truly ruin the life of any knife made of metal. It can only reduce its effectiveness for cutting through so much removal of its edge surfaces.
Can Cheap Steel be Sharpened?
Maintaining the quality of a knife’s edge depends on the nature of the material used to make it. Mild steels are very good materials for making knives as they can withstand torsion.
Unfortunately, cheap steel cannot maintain its sharpness for a very long time. This will require that they’re often sharpened from time to time.
Like any other knife blade, sharpening them can be very effective in precision cutting, and cheap steels are not left out.
You have to schedule a period that will suit you to sharpen the cheap steel so that they don’t get dull easily and become less efficient for cutting.
Cheap steels are probably sharpened most of all the knife materials, but it’s much preferable to sharpen them than not.