Would a knife blade that was one atom thick slice things truly effortlessly?
Would a knife blade that was one atom thick slice things truly effortlessly?. Are You Mrs or Mr has this kind of question?, If do then plz check the good tips below:
I once made such a knife; I electrochemically etched the edge of a very thin piece of tungsten and it made a very sharp edge. A colleague of mine was often relaxing by sharpening his pocket knife, and I challenged him to a test. His best knife vs my etched tungsten. We didn’t try it on fruit, but rather on the edge of a thin piece of paper. He conceded; my etched edge was sharper than his best knife.
Of course, only the edge was sharp, and it was supported by a wedge of metal behind it. And that very thin edge didn’t wear well. I took some scanning-electron microscope photos of it, and it appeared to be several atoms thick, not just one. But it was marvelously sharp.
I recall the first time I got a paper cut. I was shocked that gentle, flexible, soft paper could make such a painful cut! (I think I was probably 7 years old.)
Aluminum foil is about 1/10 the thickness of paper—and yet you don’t get aluminum foil cuts. The reason is that as the material gets thinner, even if it is made out of metal (aluminum is much stiffer than paper!), it tends to bend when it enters, and so the force from behind is not conveyed to the sharp edge.
The problem is that the atoms on the end of the knife will stick to the fruit atoms almost as strongly as they stick to the knife atoms. At best, they will deflect; at worst, they will break off. It will be impossible to convey a force to them from the one-dimensional support of the knife atoms behind them.
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