Induction tempering vs oven tempering pt2.
March 22nd, 2010
The transformation to martensite through quenching creates a very hard and brittle structure. Un-tempered martensite is typically too brittle for commercial use and
retains a large amount of internal residual stresses.
Re-heating the steel for tempering after hardening and cooling leads to a decrease or relaxation of these stresses and develops a tempered martensite microstructure.
Tempering temperatures are always below the lower transformation temperature.
Copy and paste the following URL into your browser to view the recording from the event.