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O1 and 80CrV2 both should have a relatively fine carbide structure, though the grain size is greatly controlled by the heat treatment.
#Jmatpro vs thermocalc full#
Testing the different alloys with different heat treatment parameters would be required for a full comparison. Austempering or martempering may lead to superior toughness (emphasis on may), but they also may lead to higher retained austenite and/or lower hardness, which may not be desirable.
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And there are many variables such as length of time of austempering, the temperature selected, whether it was tempered after austempering, etc. A lot of the sources cited are from many decades ago with little replication. For one thing, good studies comparing austempering, martempering, and conventional quenching are surprisingly tough to find. It would be very difficult to predict which would be tougher between austempered O1 and martempered 80CrV2. With the thin cross sections used with knives quenching in fast oil is sufficient, however. The chromium addition provides it some more hardenability vs a steel like 1095 but is not a true oil hardening steel. The high manganese in combination with chromium is what makes it an oil hardening steel. O1 is an oil hardening steel with approximately 1.0C-1.2Mn-0.5Cr-0.5W. Uneven martensite formation causes internal stresses that can lead to cracking. This allows martensite formation to occur more evenly throughout the part rather than only the surface followed later by the core. Martempering, also called marquenching, is also performed by quenching to an intermediate temperature, though usually at somewhat lower temperature, held long enough for the part to equalize at the quenchant temperature, and then allowed to air cool. This allows a one-step process, and lower bainite has sometimes been reported to have better toughness than tempered martensite. But I’d also like to focus on one steel for a while and curious if for small to medium belt knives which you’d recommend? I’ve played with most of the high wear and too steels, but haven’t messed with too many of the high carbon steels as I hated 1095.Īnyways ramble over appreciate your time Larrin.ĭefinitions: austempering involves quenching to an intermediate temperature (such as 400-900F) and holding for an extended amount of time to form a phase called bainite rather than quenching to room temperature to form martensite and tempering. It’s for a run of belt hawks that will be used primarily for woods and hunting duties not destruction tools.
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I have an affinity for fine grained simple steels, and o1 being precision ground and available in all different sizes is great, but if 80crv2 has a finer grains structure and is tougher I’d be sold. Could you help me wrap my head around that? Someone said austempered o1 would be as tough or tougher then martempered 80crv2.