In the near future, the world's top chefs may using knives from wood. This may somewhat counter-intuitive, but materials scientists have a wooden knife that is three times sharper than the stainless steel knives we for dinner. The scientists are from the University of Maryland in the USA. Researcher Teng Li said wooden knives would the assortment of wooden utensils currently in kitchens across the world. He said: "In our kitchen, we have many wooden things that we use for a very long time, like a cutting board, chopsticks, or a rolling pin. These new knives can also be many times if you them, sharpen them and the same regular upkeep."
Traditionally, knives have been made of steel or ceramics. The scientists the strength of the wood in their knives by the cellulose it contains. Cellulose is the main constituent of wood. It a higher ratio of strength to density than most engineered materials, like steel and ceramics. Teng Li said the new cutting material is to the extent that it can effortlessly through the toughest steak. There is an added advantage of wooden knives – they environmentally friendly. They could our dependence on plastic cutlery. The scientists have also wooden nails, which could a boon to the building industry as they will not and weaken like conventional nails.
