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Heat Treating (annealing/hardening/tempering) Metals Heat treating is a *huge* subject, and depends on the metal, and intended use. Most of the time, this question is asked regarding steel, so we'll give a brief description of that, based on an article in Home Shop Machinist (Sept/Oct 1991, "Heat Treating Basics" by Steve Acker). Iron will, at common temperatures, organize itself into an atomic structure that is called "body centered cubic." This consists of overlapping cubes with an atom at each corner, and one more in the center of the cube. But above roughly 1400 degrees F there is a change in structure to "face centered cubic" and the central atoms migrate to the faces of the cubes. This latter form is not magnetic. Steel is basically iron with some carbon mixed in, though modern alloys have various other metals and substances as well. When steel is heated to the critical temperature (about 1400 degrees F), the iron will change to face centered, and the carbon atoms will migrate into the central position formerly occupied by an iron atom. This form of red-hot steel is called austentite. Since it is not magnetic, a magnet may be used to determine when the critical temperature has been reached (though the magnetism may be lost before the transition, so this is only approximate). Complete migration of the carbon atoms may take a minute or two. If you let this cool slowly, the iron atoms migrate back into the cube and force the carbon back out, resulting in soft steel called pearlite. If the sample was formerly hard, this softening process is called annealing. If you cool (quench) the sample suddenly by immersing it in oil or water, the carbon atoms are trapped, and the result is a very hard, brittle steel. Too brittle for most uses. The structure is now a body centered tetragonal form called martensite. So, the next step is to heat it back up, to between 200 and 800 degrees F or so, depending on the desired end hardness. This allows some of the hardness to relieved and is called tempering. The amount of tempering that is desirable depends on the final use. Cutting tools are very hard, knife blades less so because they must flex under use rather than break. Tempering is a trade-off between hardness and flexibility. Accurately measuring the tempering temperature is important. A nice, expensive thermostatically-controlled oven is great. Or, some special compounds can be applied that melt or change color at the right temp, such as Tempilstik and Tempilaq. If the steel is clean to start with, then you may notice that it goes through certain color changes as it heats up, with understandably vague descriptions such as "light straw" indicating about 440 degrees F, and purple=520. These colors are not incandescence colors, but are viewed in normal room light. The colors are due to types of surface oxidation that are temperature dependent. When quenching, it is often very important to avoid stirring a part because this will cool one side much more quickly than the other, and might cause warping. For knife blades, as an example, move it strictly up and down during the quench. |
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