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I went to a local foundry the other day, and some people were melting down a blend of sand to make obsidian.
This could be mass-produced, cast into the form of knives, and sharpened to make very sharp blades.
You could cut through a roast rather quickly with these knives, but would have to deal
with the occasional chip of sharp glass.
Kyocera Ceramic Knives
http://www.metrokit...ceramic-knives.html
Sorta the modern-day equivalent of Obsidian Cutlery. See the Kyotop HIP blades (at bottom of page) if black is essential to your obsidian obsession. [jurist, Oct 09 2005]
Kyocera Classic 6" Serrated Edge Knife
http://www.metrokit...il&search=KJ-KC-250
All of the utility; none of the chips. [jurist, Oct 09 2005]
Neolithic Obsidian Blades
http://catal.arch.c..._rep93/ar93_03.html
[jonthegeologist, Oct 09 2005]
Does glass make a better scalpel?
http://www.finescie...nives/10110-01.html
It's not clear. [2 fries shy of a happy meal, Oct 09 2005]
Pictures of obsidian tools
http://images.googl...+Search&sa=N&tab=wi
... Happy to assist, [dentworth] [jonthegeologist, Oct 09 2005]
Annotation:
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I was thinking of a serrated edge made by cleaving off chips with a hammer. |
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Obsidian is not that easy to "handle". It's beautiful, though. My dad makes sculptures out of it and they are sold throughtout my country. |
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I don't think anybody - at least in my country, will be interested in buying obsidian cutlery. The material should be saved for art. |
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When I was a kid, my barber taught me some flint-knapping one summer. I've never had an opportunity to use it, and would dearly love to get my hands on some good pieces of obsidian. Particularly, if mass produced, I wouldn't feel too guilty about ruining a chunk. I think I would like a set of pre-made knives, along with a few blanks I could customize. |
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// cleaving off chips with a hammer // The knapper I learned to use was actually a 10-penny nail, stuck in a wooden handle. One side of the nail's head was filed off, the other bent up over the end of the nail. I could never get a chip off with the more authentic deer-antler knapper. |
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It could be argued that this has been
baked for thousands of years - we've had
obsidian blades/knives for some time. |
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I like this idea, but stainless steel doesn't chip, so why bother, hence the halfbaked angle, and [jon], no pictures? I like pictures. |
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[Lurch], you can knap normal glass too, not just obsidian. I'v heard it has more predictable seperation paths than flint too. |
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As to chips breaking off in the meat (if that's a valid fear), perhaps one could try making the synthetic obsidain with a metal-fabric core. |
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