Category: Quenching
Which Quenching Oil is Best for Knives?
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YouTube
The following information is also available as a YouTube video for those that prefer watching to reading. The video might be more fun though there are more details and more discussion in the article.
How to Heat Treat 8670
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Podcasts
I appeared on two podcasts this past week, Knife Perspective and Mark of the Maker. Knife Perspective I had been on before so we mostly focused on MagnaCut and other topics. Mark of the Maker was a full interview asking about my background before discussing my book, website, and CPM MagnaCut. So listen to one or the other or both depending on what you’re in the mood for.
How to Use a Steel Datasheet to Develop a Heat Treatment
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How Fast Do You Have to Quench? Hardenability of Steel
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Hardenability
How fast one must quench steel is controlled by its hardenability. Hardenability is not a measure of how hard a steel can get. Instead it is a measure of how fast you have to quench to achieve max hardness for a given composition. Therefore a steel with 0.2% carbon can have high hardenability without being able to reach a particularly high hardness; the steel can be allowed to cool in air and achieve more or less the same hardness as when it is quenched in water. On the other hand, a steel with very high carbon content that can reach very high hardness can have low hardenability, requiring a water quench to achieve its potential hardness.
What Makes Quenched Steel so Hard?
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To harden steel you heat it up to high temperature to form a phase called austenite, followed by rapid quenching to make a very strong phase called martensite. Hardness is a measure of strength. I covered the process of austenite formation in the following post: Austenitizing Part 1. To summarize that post: