A knife that won`t cut skin is a ceramic blade that is made out of a heat-resistant material. The blade is molded and is subsequently hardened. A knife that won’t cut skin usually has a hardness of about 10 to 12 on the Mohs scale. It is also referred to as a non-slip or it will not scratch surfaces such as metal and ceramic either.
Most of the knives used in the kitchen can be used to cut any type of food, but what if you had a knife that couldn’t cut skin?
Knife that won`t cut skin
Why is it important?
Knives are one of the most dangerous items in your kitchen because they are so easy to use for people with malicious intentions. A ceramic knife is a good choice for children because they may not be able to use a sharp knife and cause harm to themselves. Due to the hardness of ceramic knives, they are also safe for children to have in the kitchen because children may drop or throw such knives.
Do ceramic knives cut skin?
Slice ceramic blades are designed to effectively cut different materials but will resist cutting the skin. While it is not impossible to cut yourself with a ceramic blade from Slice, it does require a ton of force, which make these blades safer than others.
Why ceramic knives are better
There’s one thing that a ceramic knife is perfect for — slicing and chopping vegetables, fruits, and herbs. Because the blade on a ceramic knife is honed so thin and sharp, it slices through almost anything like butter. Tomatoes, onions, celery, avocados; the ceramic knife slides right through
How is it made?
A ceramic knife is usually made out of a hard and heat-resistant material that has a hardness of at least 10 on the Mohs scale. An example of such material is rock crystal, which is also known as quartz.
How does it work?
A ceramic knife has a special structure that includes a stainless steel knife, which has a hardness of at least 10 on the Mohs scale. The stainless steel knife is heated under high temperature but not enough to melt the stainless steel. The mixture of the heat-resistant material and the stainless steel becomes extremely hard and an extremely sharp blade will be created. As anyone can imagine, this type of knife is very durable as it is resistant to any type of friction as well as tiny bumps because it is hard.
What are the characteristics?
Ceramic knives are usually thin, lightweight and made of one piece, which makes them very easy to use. They can be used for many different types of food, from hard foods such as meat to soft foods such as bread. Since the knives are heat resistant, they can also be used to cut items that have been heated up, such as tomatoes or eggs.
Ceramic knives can be sharpened with a whetstone in order to maintain the sharpness of the blade. However, every time you pass the whetstone down the blade, there is a chance that some of your ceramic material will be removed from your knife, so each time you sharpen your knife it will become shorter.
Advantages of ceramic blades
They do not rust
They do not make the food go brown allowing the food to stay fresher for longer
They stay sharper for longer than steel knives
They can cut vegetables and fruit thinner
Acids and juices do not affect the Ceramic
They do not bruise soft fruit and vegetables
They do not leave a metal taste on foods like metal knives do.
Are ceramic knives safer?
Sharp metal blades are inherently dangerous, and no handle design can change that. At the same time, most ceramic knives are extremely sharp and therefore fragile and hazardous. The only company that puts safety together with advanced ceramics to create a better, safer blade, is Slice.
How do ceramic blades not cut skin
Compared with typical blades, for example, our utility blades are unlikely to cut your skin because they require much more force to do so.
The main reason ceramic blades are safer is because they are extremely sharp, which makes them very dangerous in the wrong hands. If a ceramic blade slipped out of your hand, it would most likely cut someone on their hand or even arm.
In order to make a knife not cut skin, the knife needs to be a non-stainless steel knife that is hardened by heat. Non-stainless steel will be hardened and made stronger by heating the steel up until it melts but not enough that it would burn.