Since steel is harder than vegetables, why is the knife blunt?

Since steel is harder than vegetables, why is the knife blunt?

answer:

In a word to cover it, it is said: water drops.

It is true that water droplets have chemical effects, but only in terms of physical effects, the two are relatively similar.

The newly grinded blade signal

The just grinding knife, the cross section of the blade should be like the same. The front end of the blade is actually very thin, and it may even squeeze thousands of to 100,000 atoms (0.1 to 10 microns), which can take about tens of thousands of intermediate value. When cutting the vegetables, it is necessary to cut off the fiber of the food with about tens of thousands of atomic blades and collide with the chopping board. Although the surface of the chopping board will also be cut out of knife marks, the third law of Newton is still established here, and the chopping board will also have a powerful effect on the blade -because cutting vegetables is not always vertical, this collision will often be on the blade of the blade. Generate side force. If this force exceeds the elasticity of the blade, the blade will not recover. These variability will gradually be accumulated. If you cut a hundred dishes a day, two months will be 6,000 tiny -shaped accumulation -assuming that the non -recovery of the dishes will be changed to the nano -level, and 6,000 cumulative will also produce a few micrometers to a few microns to the cumulative addition to a few microns to to the accumulation of several meters. The deformation of tens of microns -this can be compared with the thickness of the blade itself. So the blade became the following -blunt.

Dark knife blade signal

BY Tibetan

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