Informational Site NetworkInformational Site Network
Privacy
 
   Home - Steel Making - Categories - Manufacturing and the Economy of Machinery

Steel Making

Annealing Of Rifle Components At Springfield Armory
In general, all forgings of the components of the arms manufa...

Heat Treatment Of Punches And Dies Shears Taps Etc
HEATING.--The degree to which tools of the above classes shou...

Quenching The Work
In some operations case-hardened work is quenched from the bo...

Blending The Compound
Essentially, this consists of the sturdy, power-driven separa...

Pickling The Forgings
The forgings were then pickled in a hot solution of either ni...

Tempering Round Dies
A number of circular dies of carbon tool steel for use in too...

Hardening
The forgings can be hardened by cooling in still air or quen...

Furnace Data
In order to give definite information concerning furnaces, fu...

Tensile Properties
Strength of a metal is usually expressed in the number of pou...

Double Annealing
Water annealing consists in heating the piece, allowing it to...

Optical System And Electrical Circuit Of The Leeds & Northrup Optical Pyrometer
For extremely high temperature, the optical pyrometer is lar...

Composition Of Transmission-gear Steel
If the nickel content of this steel is eliminated, and the pe...

Carbon-steel Forgings
Low-stressed, carbon-steel forgings include such parts as car...

Ebbw Vale And The Bessemer Process
After his British Association address in August 1856, Besseme...

Piston Pin
The piston pin on an aviation engine must possess maximum res...

Carbon Tool Steel
Heat to a bright red, about 1,500 to 1,550 deg.F. Do not ham...

Correction For Cold-junction Errors
The voltage generated by a thermo-couple of an electric pyrom...

For Milling Cutters And Formed Tools
FORGING.--Forge as before.--ANNEALING.--Place the steel in a ...

Protective Screens For Furnaces
Workmen needlessly exposed to the flames, heat and glare from...

Phosphorus
PHOSPHORUS is an element (symbol P) which enters the metal fr...



Quenching Tool Steel






Category: HARDENING CARBON STEEL FOR TOOLS

To secure proper hardness, the cooling of quenching of steel is
as important as its heating. Quenching baths vary in nature, there
being a large number of ways to cool a piece of steel in contrast
to the comparatively few ways of heating it.

Plain water, brine and oil are the three most common quenching
materials. Of these three the brine will give the most hardness,
and plain water and oil come next. The colder that any of these
baths is when the piece is put into it the harder will be the steel;
but this does not mean that it is a good plan to dip the heated
steel into a tank of ice water, for the shock would be so great
that the bar would probably fly to pieces. In fact, the quenching
bath must be sometimes heated a bit to take off the edge of the
shock.

Brine solutions will work uniformly, or give the same degree of
hardness, until they reach a temperature of 150 deg.F. above which
their grip relaxes and the metals quenched in them become softer.
Plain water holds its grip up to a temperature of approximately
100 deg.F.; but oil baths, which are used to secure a slower rate of
cooling, may be used up to 500 deg. or more. A compromise is sometimes
effected by using a bath consisting of an inch or two of oil floating
on the surface of water. As the hot steel passes through the oil,
the shock is not as severe as if it were to be thrust directly
into the water; and in addition, oil adheres to the tool and keeps
the water from direct contact with the metal.

The old idea that mercury will harden steel more than any other
quenching material has been exploded. A bath consisting of melted
cyanide of potassium is useful for heating fine engraved dies and
other articles that are required to come out free from scale. One
must always be careful to provide a hood or exhaust system to get
rid of the deadly fumes coming from the cyanide pot.

The one main thing to remember in hardening tool steel is to quench
on a rising heat. This does not mean a rapid heating as a slow
increase in temperature is much better in every way.





Next: The Theory Of Tempering

Previous: Double Annealing



Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK


Viewed 4377