Abstract
Bone cutting produces heat which macroscopically leads to charring and the formation of bone dust. As part of a project to design a novel bone cutting device, we studied the extent of histological thermal damage from bone cutting with different cutting blades.
Three blades were used: a bone hacksaw made in the nineteenth century which was used for amputation, a sagittal saw blade made by Ortho Solutions, and a sagittal saw blade made by Stryker. Sheep femurs were harvested from recently euthanised animals and cuts were made with these three devices, producing ring-shaped bone specimens. Specimens were immediately stored in formaldehyde, decalcified, and stained with hematoxylin and eosin. The edge of the specimens was then photographed microscopically, and the images examined with the computer programme Axiovision (Carl Zeiss AG, Oberkochen, Germany). Visual examination allowed identification of live and dead osteocytes, and also to measure their depth from the surface.
A minimal of 7 images was obtained per blade. The hacksaw specimens had the highest percentage of live osteocytes (n=214, 59.8%), and with the shortest average depth where live osteocytes were located (169μm, SD 78.15). In comparison, the percentage of live osteocytes for the Ortho Solutions (n=156, 17.4%) and Stryker (n=168, 29.5%) blades were much lower. The difference in average depths where live osteocytes were located was statistically significant between the three groups (p < 0.001). The average depths of dead osteocytes were shallowest for the Stryker (115μm, SD 67.56) and hacksaw (118.28 μm, SD 75.16) groups with no statistical difference between them.
In conclusion the hacksaw appeared to produce the least thermal damage histologically during cutting. The results reflect a relationship between certain features in cutting blade designs and the extent of thermal damage. Future experiments to directly measure heat produced during cutting are planned.
