OP
OP
Mr Pig
New Member
- Location
- North Lanarkshire
DaveP said:
Have to be quite an oven!
Which Brand Of Chain is Best?
- Thread starter Mr Pig
- Start date
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Have to be quite an oven!
DaveP
Well-Known Member
- Location
- Romney Marsh; Kent
Mr.P..
Surprisingly no. Temperatures above 110 C can begin to influence the structure of the material. It’s commonplace for domestic ovens to exceed 200 C at which point you could do some serious alterations to the properties of the chain along with your roast spuds!
Surprisingly no. Temperatures above 110 C can begin to influence the structure of the material. It’s commonplace for domestic ovens to exceed 200 C at which point you could do some serious alterations to the properties of the chain along with your roast spuds!
DaveP
Well-Known Member
- Location
- Romney Marsh; Kent
Chris,
The "alteration" of properties of steel (Martensite) can occur at relatively "low" temperatures.
A pale-straw colour for example roughly translates to 230 C (steel composition influences the temperature value for hardening) a temperature at which tools are quenched (planning and slotting tools) at for hardness.
Between 50-200°C. Martensite breaks down to a transition precipitate known as c-carbide (Fe2,4C) across twins and a low carbon martensite which results in slight dispersion hardening, a decrease in volume and electrical resistance.
Plus either a slow cooked meal or well done Lasagne...
The "alteration" of properties of steel (Martensite) can occur at relatively "low" temperatures.
A pale-straw colour for example roughly translates to 230 C (steel composition influences the temperature value for hardening) a temperature at which tools are quenched (planning and slotting tools) at for hardness.
Between 50-200°C. Martensite breaks down to a transition precipitate known as c-carbide (Fe2,4C) across twins and a low carbon martensite which results in slight dispersion hardening, a decrease in volume and electrical resistance.
Plus either a slow cooked meal or well done Lasagne...
Chris James
Über Member
- Location
- Huddersfield
Dave, I know all about martensite and other phases of steels. I am a mechanical engineer and my specialisation was in materials. Albeit a little while ago now.
I don't know what phase of steel is employed in bicycle chains. Sure, martensite is very hard but it is also very brittle. Surely tempering as you have described by the straw colour appearance would actually be desirable (and would have already been done?)
In any case, surely in the case of at least more expensive chains the hardness is supplied not by bulk properties but by nitriding?
Having said all the above, I know next to nothing about chain manufacture.
I don't know what phase of steel is employed in bicycle chains. Sure, martensite is very hard but it is also very brittle. Surely tempering as you have described by the straw colour appearance would actually be desirable (and would have already been done?)
In any case, surely in the case of at least more expensive chains the hardness is supplied not by bulk properties but by nitriding?
Having said all the above, I know next to nothing about chain manufacture.
DaveP
Well-Known Member
- Location
- Romney Marsh; Kent
Chris,
covers the basic process!
covers the basic process!
Chris James
Über Member
- Location
- Huddersfield
Thanks Dave!
(Thinks ... can I now put on my CV that I know all about chain manufacture???)
(Thinks ... can I now put on my CV that I know all about chain manufacture???)
