Gracey curette blade adapts appropriately to the root surface and minimizes damage to hard and soft tissues during scaling and root planing. Sharpening should produce a sharp cutting edge without altering the original design.
We reevaluated curette blade design and propose a new sharpening technique based on this design. Five different Gracey curettes (# 1, # 5, # 7, # 11, and # 13) from 2 manufacturers (Hu-Friedy Co. Ltd. and Nordent Co. Ltd.) were evaluated. The terminal shank of the curette was held vertical to the floor. Images of blades from a point above the face were taken at×40 magnification by a digital stereomicrocope. Lateral blade images were also taken with the terminal shank of the curette held horizontal to the floor. Curvature of the cutting edge was determined from both images using computer software.
Results indicated that the cutting edge of all curettes was a straight line from the shank end to the toe in images from above the face. The lateral view showed that all blades had curved faces. Based on blade design, we proposed a new sharpening technique using 2-dimensional movements of both the instrument and sharpening stone. This technique is simpler than conventional sharpening in which only the sharpening stone is moved and complicated 3-dimensional sharpening strokes are required.
The proposed technique is simple, theoretically correct from a dimensional point of view, and applicable to any Gracey curette from different manufacturers. The technique diminishes the risk of distorting the original blade design. J Jpn Soc Periodontol, 44: 273-280, 2002.
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