- Do you quench after tempering?
- Is it better to quench in oil or water?
- Can steel lose its temper?
- Can you heat treat a knife without a forge?
- Why tempering is done after quenching?
- What is the difference between tempering and quenching?
- Does heating metal make it weaker?
- Can you over temper a knife?
- When should you temper a knife?
- At what temperature does Steel lose temper?
- What is the best oil to quench a knife in?
- How many times should you temper a knife?
- Why is quenching in water bad?
- How do you harden steel with motor oil?
- What is the difference between hardening and tempering?
- How do you temper hardened steel?
- What kind of oil do blacksmiths use to quench?
Do you quench after tempering?
Don’t quench after tempering.
If you do, you just have quenched steel.
Whenever you heat steel above the critical point “around a cherry red color” you are austinizing the steel, changing its form.
This “resets” any heat treating completely..
Is it better to quench in oil or water?
Water-quenched steels will generally be harder than oil-quenched steels. This is mainly because the thermal conductivity of water is higher than the thermal conductivity of most oils (that I know); consequently, the rates of cooling will be less rapid (or lower) in oils compared with water.
Can steel lose its temper?
As for cold, cold will do nothing to permanently change the temper of most blades. However, when heat treated steel gets cold, it gets more brittle while it is at the low temperature. Usually a relatively small change, like from 70F to -10F, would not change the properties TOO much.
Can you heat treat a knife without a forge?
Pre heat some canola oil and when a magnet no longer sticks to the knife it’s ready to be quenched. Take it out and quickly dunk it in the oil, moving it around until it stops sizzling. Clean it off and place it in an oven at 300 degrees fahrenheit for about an hour to temper the steel.
Why tempering is done after quenching?
Tempering is usually performed after quenching, which is rapid cooling of the metal to put it in its hardest state. … Higher tempering temperatures tend to produce a greater reduction in the hardness, sacrificing some yield strength and tensile strength for an increase in elasticity and plasticity.
What is the difference between tempering and quenching?
The process of quenching or quench hardening involves heating the material and then rapidly cooling it to set the components into place as quickly as possible. … Tempering is achieved by heating the quenched material to below the critical point for a set period of time, then allowing it to cool in still air.
Does heating metal make it weaker?
This simple act, if heated to an exact temperature range, can create a more pure, hard metal. It’s often used to create steel that is stronger than annealing the metal, but also creates a less ductile product. So, heat can indeed make metal weaker.
Can you over temper a knife?
The steel will be hard, tough, and ready to finish into a knife. Failure to do the quench and tempering right can lead to improper hardness, excessive blade breaking, or severe edge chipping.
When should you temper a knife?
Tempering makes the knife A Bit Softer and a Lot Tougher We’re trying to achieve a Rockwell Hardeness of somewhere between 53-63. This step should be carried out soon after heat treating, within an hour or so, but only after the blade has cooled to room temperature.
At what temperature does Steel lose temper?
The lowest temperature that will mess with your hardening is the temperature at witch your blade is annealed. For a simple carbon steel like O-1 that is about 200 degrees Celsius. For other types of steel like HSS are annealed above 500 degrees Celsius.
What is the best oil to quench a knife in?
The two most common food grade oils used in this process are peanut and canola oil. Both of these oils have high flash points which is good for the quenching process.
How many times should you temper a knife?
If you did everything right quenching, your steel is fragile as glass. If you drop it now, it will shatter. You want to temper it as soon as it gets to room temperature. Temper twice at 2 hours each allowing the steel to cool back to room temperature between cycles.
Why is quenching in water bad?
Water is one of the most efficient quenching media where maximum hardness is desired, but there is a small chance that it may cause distortion and tiny cracking. … These oil-based fluids often oxidize and form a sludge during quenching, which consequently lowers the efficiency of the process.
How do you harden steel with motor oil?
One way to do this is to make the steel red-hot, then plunge it into motor oil. The carbon in the motor oil bonds with the top layer of red-hot steel molecules and forms a tough outer covering on the steel. One last step is necessary, however, before your hardened steel is ready to work with.
What is the difference between hardening and tempering?
As the names imply, hardening makes the metal more rigid but more brittle, and tempering (from “temperate”, moderate), forgoes some hardness for increased toughness. … It is done to relieve internal stresses, decrease brittleness, improve ductility and toughness.
How do you temper hardened steel?
Set your steel directly on the oven rack or on a baking sheet. Let your oven heat the piece of steel. During the tempering process, the steel heats up enough to soften the alloys inside to make it less brittle. If you need to use a blow torch, focus the flame tip on the area you want hardened.
What kind of oil do blacksmiths use to quench?
There are many food-grade quenching oil options available to use for blacksmithing. Among these options are vegetable, peanut, and avocado oil. Some commonly used vegetable oils are canola, olive, and palm kernel oil. Vegetable oil is very cheap and comes from renewable sources.