There's always a trade-off between hardness and brittleness. Stainless steel is inherently tougher than regular steel, but softer. It can be hardened (as those who have stainless chef's knives know), but it becomes more brittle as well. The stamped steel swivel impellers can thrash around quite a bit and therefore are probably unsuited to a high degree of hardness, because they might shatter with all the impacts. A cast stainless impeller might not be any harder than a stamped one, depending on the alloy composition and heat treatment it received in manufacture. But since it might be "beefier", perhaps it could be harder without risk of shattering on expected impacts.
For what it's worth, the impellers in the old WK are stamped stainless, and appear not to be particularly hard (as their rounded edges indicate). The impellers in the Titan are cast stainless. Whether they are any harder (and therefore retain their sharpness longer) is unknown to me. There are scientific methods for measuring the hardness of metals. The trick in the case of these disposers would be getting the impellers out of the disposer so they could be inserted into the test machine. A cruder method could be scratch testing with scribes of various known hardness.
In any case, I think to maximize the useful lifetime of a disposer, one might want not to subject it to very hard or abrasive materials (like nut and shellfish shells) and use citrus peels and a disposer brush instead to maintain a clean grinding chamber. A periodic "purging" with a sink full of water will also help flush any debris down the drain. This may be especially true of disposers with stainless steel grinding chambers, which won't be corroded by lingering food residue, at least not nearly as much as designs with galvanized steel and/or cast iron grinding chambers might be.
I've read that running ice cubes down a disposer will help sharpen the cutting edges. I'm not sure why this would be. Ice is hard and can be expected to dull the sharp edge on metal - hence the need periodically to sharpen ice skate blades. After all, we don't sharpen our chef's knives by chopping ice with them...
For what it's worth, the impellers in the old WK are stamped stainless, and appear not to be particularly hard (as their rounded edges indicate). The impellers in the Titan are cast stainless. Whether they are any harder (and therefore retain their sharpness longer) is unknown to me. There are scientific methods for measuring the hardness of metals. The trick in the case of these disposers would be getting the impellers out of the disposer so they could be inserted into the test machine. A cruder method could be scratch testing with scribes of various known hardness.
In any case, I think to maximize the useful lifetime of a disposer, one might want not to subject it to very hard or abrasive materials (like nut and shellfish shells) and use citrus peels and a disposer brush instead to maintain a clean grinding chamber. A periodic "purging" with a sink full of water will also help flush any debris down the drain. This may be especially true of disposers with stainless steel grinding chambers, which won't be corroded by lingering food residue, at least not nearly as much as designs with galvanized steel and/or cast iron grinding chambers might be.
I've read that running ice cubes down a disposer will help sharpen the cutting edges. I'm not sure why this would be. Ice is hard and can be expected to dull the sharp edge on metal - hence the need periodically to sharpen ice skate blades. After all, we don't sharpen our chef's knives by chopping ice with them...