2.3 Knowledge fermenting and knowledge spiral
Japanese scholars Ikujiro Nonaka and Hirotaka Takeuchi (1996) combined
with the idea of “power” in physics with the theory of knowledge
management in order to construct the theory of knowledge spiral. The
knowledge spiral represents the dynamic chain of knowledge creation. In
other words, the internal and external knowledge workers of the
organization by exchanging and learning knowledge from each other in
order to bring about the transformation and sharing of explicit
knowledge, and then realize the dynamic creation and spiral process of
knowledge circulation, integration, transfer and accumulation. Thus, the
dynamic creation and spiral process of knowledge can be realized through
circulation, integration, transferring and accumulation (NonakaI, 1994).
The theory shows that the knowledge creation refers to dynamic and
progressive activities. Through the sustainable interaction of tacit
knowledge and explicit knowledge,
knowledge creation traverses the
four knowledge transfer modes. Firstly, knowledge creation traverses the
process of socialization (from tacit knowledge to tacit knowledge, in
other words, sharing the intensional knowledge). Secondly, knowledge
creation traverses the process of externalization (from tacit knowledge
to tacit knowledge, in other words, intensional knowledge is transformed
into formal knowledge). Thirdly, knowledge creation traverses the
process of combination (from explicit knowledge to explicit knowledge,
in others words, integrating and perfecting new and old formal
knowledge). Fourthly, knowledge creation traverses the process of
internalization (from explicit knowledge to tacit knowledge, in other
words, formal knowledge is transformed into intensional knowledge). The
transfer process for short is SECI. Finally, knowledge creation promotes
the diffusion, embeddedness, and accumulation of knowledge(Wangyan etc.,
2007,Niupanqiang etc., 2010).
Just as biological fermentation process, the knowledge fermenting model
is composed of knowledge sourdough, knowledge ontology, knowledge
enzyme, knowledge fermenting environment, knowledge bar (Hejinsheng
etc., 2005)and so on. Obviously, the efficiency of SECI of knowledge
spiral is determined by the appropriate degree of knowledge fermenting.
The socialization stage of knowledge spiral is the process of
accumulation and integration of tacit knowledge integrate with
experiences. The socialization stage of knowledge spiral emphasizes on
the common experience and perception of both sides who interact
knowledge. Under the initiation and induction of the knowledge strain,
such knowledge interaction will achieve strategically guidence and
plan(Wangyue, 2005). Wang hui (2012) and other scholars found out that
knowledge sourdough could fully mobilize the subjective initiative of
enterprises to engage in knowledge innovation. Knowledge sourdough
creates a good external environment for individuals and enterprises.
Knowledge sourdough also helps enterprises to identify, search, and
absorb valuable key knowledge in order to ensure the sustainable and
healthy operation of the knowledge spiral. The externalization of
knowledge spiral is the process of encoding, realizing, and
standardizing of tacit knowledge. Nahapiet (1998) pointed out that
enterprises must deal with the relationship with other enterprises in
the stage of the externalization of knowledge spiral correctly. This is
to improve the frequency of resource exchange and the quality of
information knowledge acquisition, and to promote the transferring and
exchanging efficiency of tacit knowledge. Cheng (2013) and others
scholars thought that under the stage of externalization of the
knowledge spiral, knowledge enzyme is useful for knowledge workers in
the stage of externalization to unreservedly share and communicate
valuable experience, secret, and knowledge. Under the combined stage of
SECI, individuals’ piecemeal knowledge is further integrated and
systematically processed, and then the systematic explicit knowledge
needed by the enterprises is formed(Xiongdeyong,Hejinsheng, 2004). The
knowledge bar provides an appropriate place for the combination and
reconstruction of knowledge. In knowledge bar, the individual knowledge
has been excavated and expanded, and the depth and breadth of the whole
knowledge base of the enterprises have been extended. The knowledge bar
contributes to the reconstruction process of knowledge system during the
knowledge spiral connection stage, and the popularization process of
tacit knowledge during the socialization stage (Lin,Su,Chien, 2006).
Under the stage of internalization of the knowledge spiral, enterprises’
knowledge can transform from explicit systematic knowledge to tacit
operational knowledge.The process is the sublimation of knowledge.
Meanwhile, in the stage of internalization, the knowledge management
function of enterprise’s managers produces catalytic synergistic effect
known as knowledge enzyme. Knowledge eneyme plays an important role in
exploring effective knowledge management models under different
environmental coditions. It stimulates the enthusiasm and creativity of
knowledge workers from the aspect of the system design and
mechanism(Liuhongwei etc., 2003). Knowledge enzyme enhances mutual
recognition and common vision among enterprises and provides a
”cohesive” mechanism for knowledge integration in enterprises
(Inkpen,Tssang, 2005). Knowledge enzyme also breaks the original
knowledge barrier of the enterprises, and then dredges the original
media of knowledge communication. Finally, knowledge enzyme makes
explicit knowledge diffuse into knowledge workers of the enterprises in
order to become a part of tacit knowledge of knowledge workers.
Therefore, this study makes hypothesis 3 as follows:
Hypothesis 3: Knowledge fermenting plays a significantly positive role
in promoting knowledge spiral.
To sum up, the theoretical framework of this study is obtained, which is
shown in figure 2