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Obsidian Cutlery

 Relive the glory days of the Aztec empire
  (+3, -1)
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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.

—discontinuuity, Oct 09 2005

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]

[link]






       I was thinking of a serrated edge made by cleaving off chips with a hammer.
—discontinuuity, Oct 09 2005
   

       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.   

       I don't think anybody - at least in my country, will be interested in buying obsidian cutlery. The material should be saved for art.
—Pericles, Oct 09 2005
   

       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.   

       // 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.
—lurch, Oct 09 2005
   

       It could be argued that this has been baked for thousands of years - we've had obsidian blades/knives for some time.
—jonthegeologist, Oct 09 2005
   

       I like this idea, but stainless steel doesn't chip, so why bother, hence the halfbaked angle, and [jon], no pictures? I like pictures.
—dentworth, Oct 09 2005
   

       [Lurch], you can knap normal glass too, not just obsidian. I'v heard it has more predictable seperation paths than flint too.   

       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.
—my-nep, Oct 09 2005
   
      
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