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Unlike differential hardening, where the entire piece is heated and then cooled at different rates, in flame hardening, only a portion of the metal is heated before quenching. This is usually easier than differential hardening, but often produces an extremely brittle zone between the heated metal and the unheated metal, as cooling at the edge ...
Low hydrogen annealing, commonly known as "baking" is a heat treatment in metallurgy for the reduction or elimination of hydrogen in a material to prevent hydrogen embrittlement. Hydrogen embrittlement is the hydrogen-induced cracking of metals, particularly steel which results in degraded mechanical properties such as plasticity, ductility and ...
Once removed from the oven, the workpieces are often quickly cooled off in a process known as quench hardening. Typical methods of quench hardening materials involve media such as air, water, oil, or salt. Salt is used as a medium for quenching usually in the form of brine (salt water). Brine provides faster cooling rates than water.
However, it is not beyond doubt that the passage describes deliberate quench-hardening, rather than simply cooling. [8] Likewise, there is a prospect that the Mahabharata refers to the oil-quenching of iron arrowheads, but the evidence is problematic. [9] Pliny the Elder addressed the topic of quenchants, distinguishing the water of different ...
Once the workload is properly "cased", the metal is quenched using oil or high pressure gas (HPGQ). For HPGQ, nitrogen or, for faster quench helium, is commonly used. This process is also known as case hardening. Another low temperature application of vacuum furnaces is debinding, a process for the removal of binders.
Diagram of a cross section of a katana, showing the typical arrangement of the harder and softer zones. Differential hardening (also called differential quenching, selective quenching, selective hardening, or local hardening) is most commonly used in bladesmithing to increase the toughness of a blade while keeping very high hardness and strength at the edge.
Desired proofer temperatures can range from 20 to 45 °C (70 to 115 °F); cooler temperatures are achieved in a dough retarder, see below. Commercial bakers typically use large, temperature- and humidity-controlled proofers, whereas home bakers employ a variety of methods to create a warm, humid environment for dough rising.
The term hardened steel is often used for a medium or high carbon steel that has been given heat treatment and then quenching followed by tempering. The quenching results in the formation of metastable martensite, the fraction of which is reduced to the desired amount during tempering. This is the most common state for finished articles such as ...