5 ms·

I just want a diamond heat sink. And a diamond kitchen knife.

Animats 2y ago
Diamond heat spreaders for ICs are available.[1] There are problems with coupling the heat to the diamond, and with the various materials having different rates of expansion. It hasn't really caught on. Diamond layers within ICs to help get the heat out are being considered for future GPUs.[2] Again, it's not a magic bullet. [1] https://www.diamond-materials.com/en/products/thermal-management/heat-spreaders/ https://www.diamond-materials.com/en/products/thermal-manage... [2] https://www.sciencedirect.com/science/article/pii/S2666386423005179 https://www.sciencedirect.com/science/article/pii/S266638642...
chii 2y ago
> And a diamond kitchen knife. Which shatters on contact with a small bone.
- gpm 2y ago
  I believe that issue is solved with polycrystalline diamond.
- adrian_b 2y ago
  In my opinion, the right way of cooking is to always start by removing all bones with a specialized knife, i.e. a boning knife or a filleting knife. The meat without bones and also most vegetables can be handled by the currently existing ceramic kitchen knives and they could be handled by a diamond knife (though diamond, even in polycrystalline form, is much less tough than zirconia ceramic or silicon nitride ceramic, which are better suited for kitchen knives).
adrian_b 2y ago
Zirconia kitchen knives are very hard and they are less fragile than diamond. They have the advantage of keeping a sharp edge for a much longer time than steel blades, but they cannot be sharpened again with simple tools and for some purposes it may be inconvenient that the zirconia blades cannot be made as thin as the best steel blades, due to the risk of breakage, and there are also less choices of blade forms, e.g. there are no bird's beak zirconia blades, which is the best shape for peeling and paring vegetables. High-quality zirconia kitchen knives, like those made by Kyocera, are very pleasant to work with. Diamond blades could not feel much different, even if they should remain sharp for a longer time, but with a higher risk of breakage when mishandled.

Diamond heat spreaders for ICs are available.[1] There are problems with coupling the heat to the diamond, and with the various materials having different rates of expansion. It hasn't really caught on. Diamond layers within ICs to help get the heat out are being considered for future GPUs.[2] Again, it's not a magic bullet. [1] https://www.diamond-materials.com/en/products/thermal-management/heat-spreaders/ https://www.diamond-materials.com/en/products/thermal-manage... [2] https://www.sciencedirect.com/science/article/pii/S2666386423005179 https://www.sciencedirect.com/science/article/pii/S266638642...

chii 2y ago

> And a diamond kitchen knife. Which shatters on contact with a small bone.

gpm 2y ago
I believe that issue is solved with polycrystalline diamond.
adrian_b 2y ago
In my opinion, the right way of cooking is to always start by removing all bones with a specialized knife, i.e. a boning knife or a filleting knife. The meat without bones and also most vegetables can be handled by the currently existing ceramic kitchen knives and they could be handled by a diamond knife (though diamond, even in polycrystalline form, is much less tough than zirconia ceramic or silicon nitride ceramic, which are better suited for kitchen knives).

adrian_b 2y ago

Zirconia kitchen knives are very hard and they are less fragile than diamond. They have the advantage of keeping a sharp edge for a much longer time than steel blades, but they cannot be sharpened again with simple tools and for some purposes it may be inconvenient that the zirconia blades cannot be made as thin as the best steel blades, due to the risk of breakage, and there are also less choices of blade forms, e.g. there are no bird's beak zirconia blades, which is the best shape for peeling and paring vegetables. High-quality zirconia kitchen knives, like those made by Kyocera, are very pleasant to work with. Diamond blades could not feel much different, even if they should remain sharp for a longer time, but with a higher risk of breakage when mishandled.