In the [near / nearly] future, the world's top chefs may be using knives made from wood. This may seem [something / somewhat] counter-intuitive, but [materialistic / materials] scientists have created a wooden knife that is three times [sharper / sharpened] than the stainless steel knives we use for dinner. The scientists are from the University of Maryland in the USA. Researcher Teng Li said wooden knives would [complement / compliment] the assortment of wooden utensils currently found in kitchens [crossing / across] the world. He said: "In our kitchen, we have many [woody / wooden] things that we use for a very long time, like a cutting board, chopsticks, or a [strolling / rolling] pin. These new knives can also be used many times if you [suffice / resurface] them, sharpen them and perform the same regular [uptake / upkeep] ."
Traditionally, knives have been made of steel or ceramics. The scientists improved the [strengthen / strength] of the wood in their knives by enhancing the cellulose it [containing / contains] . Cellulose is the main [constituent / constituency] of wood. It has a higher ratio of strength to [dense / density] than most engineered materials, like steel and ceramics. Teng Li said the new [cutting / cut] material is hardened to the extent that it can effortlessly [sluice / slice] through the toughest steak. There is an [added / addition] advantage of wooden knives – they are environmentally friendly. They could end our [independence / dependence] on plastic cutlery. The scientists have also developed wooden nails, which could be a [boon / boom] to the building industry as they will not [rust / lust] and weaken like conventional nails.