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Well-crafted obsidian blades, as with any glass knife, can have a cutting edge many times sharper than high-quality steel surgical scalpels, the cutting edge of the blade being only about 3 nanometers thick. Even the sharpest metal knife has a jagged, irregular blade when viewed under a strong enough microscope; when examined even under an electron microscope an obsidian blade is still smooth and even.
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| Left: Obsidian tip under and electron microscope. Right: Steel point under an electron microscope. |
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