Here's a practical, minimal guide for using GDB in Ubuntu terminal — from launching to setting breakpoints and navigating your code. 🧰 Step 1: Compile with Debug Symbols Use -g and disable optimizations ( -O0 preferred for debugging): bash Copy Edit g++ -g -O0 -o myprog myprog.cpp 🚀 Step 2: Launch GDB bash Copy Edit gdb ./myprog You'll see a (gdb) prompt. 🎯 Step 3: Set Breakpoints You can set breakpoints in three main ways : ✅ a. At a function gdb Copy Edit (gdb) break main ✅ b. At a specific file and line gdb Copy Edit (gdb) break myprog.cpp:42 ✅ c. At a method in a class gdb Copy Edit (gdb) break MyClass::doSomething If the symbol is mangled (C++), GDB usually demangles automatically, especially if compiled with -g . ▶️ Step 4: Run the Program gdb Copy Edit (gdb) run 🧠Step 5: Navigate Command Meaning next or n Step over current line step or s Step into function call finish Run until current function returns continue or c Continue until...
Query:
what is cramic knife?
A ceramic knife is a kitchen knife made from zirconium dioxide (zirconia, ZrO₂), rather than traditional metal such as stainless steel.
Key Features:
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Hardness: Ceramic is extremely hard (second only to diamond on the Mohs scale), so the blade stays sharp much longer than steel.
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Corrosion resistance: It doesn’t rust or react with acidic foods.
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Lightweight: Much lighter than metal knives, reducing hand fatigue.
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No metallic taste: Does not transfer metal ions to food, preserving flavor.
Pros:
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Stays sharp for months or even years with light use.
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Ideal for cutting fruits, vegetables, and boneless meat.
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Doesn’t absorb food odors or stains.
Cons:
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Brittle: Can chip or shatter if dropped or used on hard items like bones or frozen food.
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Hard to sharpen: Needs a diamond sharpener or professional service.
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Not versatile: Not suitable for all kitchen tasks (e.g., prying, boning, or frozen food).
Science Behind It:
Zirconia used in ceramic knives is stabilized in a tetragonal crystal structure using yttrium oxide (Y-TZP). This structure contributes to its hardness and resistance to wear.
In summary, ceramic knives are excellent for precision slicing of soft foods, but should be used carefully due to their brittleness.
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Query: cramic vs steel knife in kitchen
Here's a scientific and practical comparison of ceramic vs. steel knives in the kitchen, focusing on durability, sharpness, maintenance, and usage:
| Feature | Ceramic Knife | Steel Knife |
|---|---|---|
| Material | Zirconium dioxide (ZrO₂) | Stainless steel (various alloys) |
| Hardness (Mohs scale) | ~8.5 | ~5.5–6.5 |
| Sharpness Retention | Very high (months to years) | Moderate (needs regular honing) |
| Sharpening Difficulty | Requires diamond tools | Can be sharpened with standard sharpeners |
| Weight | Lightweight | Heavier, offers better balance/control |
| Corrosion Resistance | 100% rust-proof | Rust-resistant (depends on alloy) |
| Reactivity with Food | Non-reactive (won't brown fruits, no metallic taste) | Can react with acidic food (low risk in stainless steel) |
| Brittleness | High (can chip/shatter if dropped) | Low (more durable, flexible) |
| Maintenance | No oiling needed, easy to clean | Needs drying, occasional oiling (for carbon steel) |
| Cutting Use | Excellent for fruits, veggies, boneless meat | Universal: good for chopping, deboning, slicing |
| Not Suited For | Frozen food, bones, hard surfaces | Can handle bones, tougher materials |
TL;DR:
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Use ceramic if you want precision cutting, ultra-sharp edge, minimal maintenance, and work mostly with fruits, vegetables, and boneless meat.
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Use steel if you want a versatile, durable, and resharpenable knife for all-around kitchen use, including meat with bones and frozen items.
Pro Tip:
A good kitchen setup often includes both types:
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Ceramic knife for delicate, clean cuts.
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High-carbon stainless steel knife for heavy-duty tasks.
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