John Jooley
New member
Just been thinking when making my fruit salad for breakfast today, a blunt knife isn't going to cut through much. Yet a sharp one will, the only big difference between the blunt & sharp one is that one has a thinner edge to it.
So when i apply my knife to say the apple to cut open, how is it that a sharp edged knife millimetres thick causes a much more dramatic effect at splitting the apple in half? (i'd assume pressure/force plays a big part in this)
So when i apply my knife to say the apple to cut open, how is it that a sharp edged knife millimetres thick causes a much more dramatic effect at splitting the apple in half? (i'd assume pressure/force plays a big part in this)