How does heat move through a knife?

Heat moves through a knife primarily via conduction, where thermal energy is transferred between the molecules of the metal. When the blade is heated at one end, the molecules at that end vibrate more rapidly and collide with adjacent molecules, passing the heat along the length of the knife. The efficiency of this heat transfer depends on the material of the knife; metals like stainless steel or carbon steel, which have high thermal conductivity, transfer heat more effectively than other materials. Additionally, the thickness and design of the knife can influence how quickly and evenly the heat is distributed.