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Traditionally, knives have been made of steel or
. The scientists improved the
of the wood in their knives by enhancing the cellulose it contains. Cellulose is the
constituent of wood. It has a higher
of strength to density than most engineered
, like steel and ceramics. Teng Li said the new cutting material is hardened to the extent that it can effortlessly slice through the
steak. There is an added advantage of wooden knives – they are environmentally
. They could end our dependence on plastic
. The scientists have also developed wooden
, which could be a boon to the building
as they will not rust and weaken like conventional nails.
