Tool-Steel: a Concise Handbook On Tool-Steel in General, Its Treatment in the Operations of Forging, Annealing, Hardening, Tempering, Etc. And the Appliances Therefor
The book Tool-Steel: a Concise Handbook On Tool-Steel in General, Its Treatment in the Operations of Forging, Annealing, Hardening, Tempering, Etc. And the Appliances Therefor was written by author Otto Thallner Here you can read free online of Tool-Steel: a Concise Handbook On Tool-Steel in General, Its Treatment in the Operations of Forging, Annealing, Hardening, Tempering, Etc. And the Appliances Therefor book, rate and share your impressions in comments. If you don't know what to write, just answer the question: Why is Tool-Steel: a Concise Handbook On Tool-Steel in General, Its Treatment in the Operations of Forging, Annealing, Hardening, Tempering, Etc. And the Appliances Therefor a good or bad book?
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Small, especially thin, tools will take sufficient hardness at a temperature of the bath of about 86° to 95° F. The temperature of the hard- ening water must also be chosen in accordance with the form and size of the tool, as well as the degree of hardness desired. Chemically pure water, i. e. water which does not contain other substances, does not exist in nature, and its chemical composition varies very much, it containing soluble and in- soluble mineral salts and acids in a state of minute d...ivision. Many salts and acids increase the heat-conducting power of water and hence bring about more intense hardening, while earths and other mineral substances in the water have a detrimental effect in this respect. It is for this reason that 7 98 TOOL-STKKI,. pure well or spring water wliicli chiefly contains acids and carbonates in solution will harden more sharply than river water (especially when turbid) or water containing lime. In order to lessen the too intense hardening effect of well or spring water, some soda or potash may be dissolved iu it ; and to impart better hardening qualities to river water, it is mixed with small quantities of acids (hydrochloric acid, sulphuric acid, vinegar, etc.).
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