What blades have an edge sharper than even high quality steel razor blades? How? Why?
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What blades have an edge sharper than even high quality steel razor blades? How? Why?
You can check the answer of the people under the question at Quora “4 pics 1 word knife razor“
About Eloise
How Stone Age blades still cut it in surgery
They still use obsidian blades in surgery. A type of volcanic glass that can be sharpened to 30 angstroms. Most razor blades are 300-600 angstroms. A doctor said steel scalpels rip like chainsaws and take up to 4 weeks to heal. Stone Age technology for the win.
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I don’t know with the others, but the sharpest object I encounter regularly would be the Feather Microtome Blade.
We use this to cut really thin slices of tissue to be mounted on a glass slide. The blade is so sharp that the slice is so thin (1 cell thick, about 4 microns) it’s transparent! Also, the edges have no sign of resistance, that is, it is so thoroughly, cleanly sliced.
A single blade can be used, with good hands, to process up to 100 paraffinized tissue blocks, sometimes more. When “venetian blind” artifacts start to appear in the slides it makes, it is considered blunt and thereby replaced (it is disposable).
It takes on a second life in the gross laboratory, where the Pathologist will use it to process gross specimens. While “blunt,” we see it as plenty sharp. Freshly discarded blades can cut through tissue like a hot knife through butter! And, if you make the mistake of cutting using the blunt side, it can cut through your finger just as quickly. That’s why I rarely use these in the gross lab nowadays.
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Blades for electron microscopy routinely cut sections less than one micron thick. (Red blood cells are about five microns.) They are made from the edge of carefully fractured glass. Incidentally a similar sharpness has been produced for thousands of years in fresh chipped flint arrowheads. The problem is that the edge is extremely fragile.
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A ceramic or monofilament blade can be way sharper than a metal blade. The edge on glass and The edge on plastic fiber can cut you way worse then a steel blade. I bought a ceramic cooking knife and I used it one time I destroyed it and threw it in the garbage. The knife was white and I used it to slice a tomato I didn’t even see or feel the blade when I cut a nice wedge off of the tip of my finger just picking it up. You can pick a normal knife up by the blade and handle it a ceramic or monofilament knife is so sharp that the edges of the blade will cut you just from touching it from the side of the knife. I didn’t realize that and I reached down and grabbed the knife like I would any other knife and went to cutting The next thing I know I noticed a red puddle and said what the heck? And I looked and the tip of my finger that had grazed the knife …
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