HARDENABILITY

Introduction
Hardenability is one of the most important
properties of a steel because it describes the
ease with which a given steel can be
quenched to form martensite or the depth to
which martensite is formed on a given
quench.
It is an important property for welding, since it
is inversely proportional to weldability, that is,
the ease of welding a material.
 Introduction
The ability of steel to form martensite on
quenching is referred to as the hardenability.
Hardenability is a measure of the capacity of a
steel to be hardened in depth when quenched
from its austenitizing temperature.
Steels with high hardenability form martensite
even on slow cooling.
High hardenability in a steel means that the steel
forms martensite not only at surface but to a
large degree throughout the interior.
 Introduction
For the optimum development of strength,
steel must be fully converted to martensite.
To achieve this, the steel must be quenched at
a rate sufficiently rapid to avoid the
decomposition of austenite during cooling to
such products as ferrite, pearlite and bainite.
 Introduction
Hardenability of a steel should not be
confused with the hardness of a steel.
hardness hardenabilty
 Introduction
Hardenability Hardness
The Hardness of a steel is a Hardenability refers to its
measure of a sample's ability to be hardened to a
resistance to indentation or particular depth under a
scratching, particular set of conditions.
 Hardenability
It is a qualitative measure of the rate at which
hardness drops off with distance into the interior of a
specimen as a result of diminished martensite
content.
Hardenability is more related to depth of hardning of a
steel upon heat treat.
The depth of hardening in a plain carbon steel may be
2-3 mm vs 50 mm in an alloy steel.
A large diameter rod quenched in a particular medium
will obviously cool more slowly than a small diameter
rod given a similar treatment. Therefore, the small rod
is more likely to become fully martensitic.
 Hardenability

The hardenability of a steel is the maximum diameter of the

rod which will have 50% martensite even in the core when
quenched in an ideal quenchant. This diameter is known as Di
or ideal diameter.

8
Relation between cooling curves for the surface and
core of an oil-quenched 95 mm diameter bar
 Determination of Hardenability
There are TWO methods to determine
hardenability of steels

Grossmans Method
Jominy end quench method
 Grossmans method
In Grossmans method, we use round bars of different
diameters.
These bars are quenched in a suitable quenchant.
Further, we determine the critical diameter (dc) which
is the maximum diameter of the rod which produced
50% martensite on quenching.
The ideal diameter (DI) is then determined from the
curve.
This type of experiment requires multiple
austenitization and quenching treatments on
specimens of varying diameter just to quantify the
hardenability of a single material.
 Radial hardness profile of cylindrical steel
samples of different diameter and composition.
Quench in water
Effect of Composition Diameter

0.4C+1.0Cr+0.2Mo

0.4C only
Hardenability Curves
 Jominy End Quench Method
Grossmans method requires multiple austenitization and quenching
treatments on specimens of varying diameter just to quantify the
hardenability of a single material.
An alternative approach is to develop a more convenient standard test
method that can be used for relative comparison of hardenability. The
Jominy end-quench test is one such approach.
The jominy end-quench test is specified in ASTM standard A255 and is a
widely used method for quantifying hardenability. Its wide use adds to its
value, since the utility of empirical relations and data comparison
becomes more reliable as more data are accumulated.
Moreover, Jominy data have been collected on a large enough scale to
offer a high degree of statistical certainty for many steels.
These data have been correlated with measurements and/or calculations
of dc.
By using these correlations, a single Jominy test can be used to estimate
dc and DI for a given steel (and austenite grain size).
 The Jominy End Quench Test
The most commonly used method for
determining hardenability is the end quench
test developed by Jomini and Boegehold.
The details of the test are covered in IS : 3848
1981 and ASTM A 255.
 The Jominy End Quench Test
The Jominy End Quench Test measures
Hardenability of steels.
Information gained from this test is necessary
in selecting the proper combination of alloy
steel and heat treatment to minimize thermal
stresses and distortion when manufacturing
components of various sizes.
 Principle
The hardenability of a steel is measured by a Jominy
test:
A round metal bar of standard size is transformed to
100% austenite through heat treatment, and is then
quenched on one end with room-temperature water.
The cooling rate will be highest at the end being
quenched, and will decrease as distance from the end
increases.
The hardenability is then found by measuring the
hardness along the bar: the farther away from the
quenched end that the hardness extends, the higher
the hardenability.
 Jominy Test

The Jominy bar measures the hardenbility of a steel

Softest

Hardest
 Cooling Rates at Different Jominy
Distances
Cooling rate and Jominy
distance (distance from
the quenched end) do not
change with alloying
elements as the rate of
heat transfer is nearly
independent of
composition
 Steps in Jominy End Quench Test
First, a sample specimen rod either 100mm in length and 25mm in
diameter, or alternatively, 102mm by 25.4mm is obtained.
Second, the steel sample is normalized to eliminate differences in
microstructure due to previous forging, and
Then it is austenitised. This is usually at a temperature of 800 to
900C.
Next, the specimen is rapidly transferred to the test machine,
where it is held vertically and
Sprayed with a controlled flow of water onto one end of the
sample.
This cools the specimen from one end, simulating the effect of
quenching a larger steel component in water. Because the cooling
rate decreases as one moves further from the quenched end, you
can measure the effects of a wide range of cooling rates from vary
rapid at the quenched end to air cooled at the far end.
 Hardenability
How is the hardenability of
steels assessed?
Jominy End-Quench Test
Test bar is heated to form
100% austenite. It is then
quenched directly at one
end with a stream of water

22
Jominy End Quench Test
Details of Jominy Test for Hardenability

All dimensions are in inches

 Jominy End Quench Test
After end quenching, longitudinal Flat Surfaces are ground on opposite
sides of the test piece as per dimensions.
The specimen is ground flat along its length to a depth of .38mm (15
thousandths of an inch) to remove decarburized material.
This grinding is very important for correct positioning of the sample in the
fixture and also for accurate repeatable and reliable test results.
 Hardenability of Steels
Jominy end quench test to measure hardenability.

flat ground
specimen
(heated to 4
phase field) Fig. 14.5

24C water

26
 Jominy End Quench Test
The hardness is measured at intervals along its length
beginning at the quenched end. Hardness at equal intervals
(1 mm or 1/16) to be checked and noted.
 Plotting of Result
Plot the resulting
data on graph paper
with hardness value
as ordinate (Y axis)
and distance from
the quenched end as
abscissa (X axis).
Hardenability Curve
 Heat Treatment of Steels: Hardenability
The cooling rate varies throughout
the length of the bar, the rate being
highest at the lower end which is in
direct contact with water.
The hardness along the length of the
bar is then measured at various
distances from the quenched end and
plotted in a graph.
The greater the depth to which the
hardness penetrates, the greater the
hardenability of the alloy.

30
2003 Brooks/Cole, a division of Thomson Learning, Inc. Thomson Learning is a trademark used herein under license.

several steels.
Figure 12.23 The
hardenability curves for
 Hardenability Curve
Because the cooling rate decreases as one moves
further from the quenched end, we can measure
the effects of a wide range of cooling rates from
vary rapid at the quenched end to air cooled at
the far end.

By comparing the curves resulting from end

quench tests of different grades of steels, their
relative hardenability can be established. Thus
the flatter the curve, the greater the
hardenability.
Hardenability Curve
 Cooling Curves and Phases at different Jominy
Distances
A correlation may be drawn
between position along the
Jominy specimen and
continuous cooling
transformations.
For example, figure shows a
continuous cooling
transformation diagram for a
eutectoid iron-carbon alloy
onto which is superimposed
the cooling curves at four
different Jominy positions, and
corresponding microstructure
that result from each.

34
Cooling curves from Jominy Distances
Cooling Curves and Phases at different
Jominy Distances
 Determination of Hardenability from
Jominy Test Graph
After plotting the Jominy distance Vs Hardness curve, the Jominy
distance having hardness equal to 50 % martensite is determined.
Then the diameter of a rod having cooling rate similar to the cooling
rate at the Jominy distance having 50 % martensite is determined
from the graph corelating the Jominy distance with the diameter of
the rod having similar cooling rate for water quenching .
This diameter gives the hardenability of the steel in water
quenching (having H value equal to 1).
Hardenability in any other quenchant can be determined from the
same graph.
Di (hardenability in ideal quenching medium) can also be
determined in a similar manner.
We can determine hardenability for any other amount of
martensite in the core in any quenchant in a similar way.
Grossman chart used to determine the hardenability of
a steel bar

For Jominy
distance 4, the
hardenability in
water quenching
is 1.1 Inch.
Hardenability Curves
 Quenching Media
The fluid used for quenching the heated alloy
effects the hardenability.
Each fluid has its own thermal properties
Thermal conductivity
Specific heat
Heat of vaporization
These cause rate of cooling differences

Spring 2001 Dr. Ken Lewis ISAT 430 40

 Coefficient of severity of quench: H
Cooling capacities (Severity of quench) of quenching medium is known as H value.
H values of some of the quenchants are given below.
Cooling rates are at the center of a 2.5 cm bar.
H Value Cooling Rate (0C/s)
Ideal Quench
Agitated brine 5 230
Brine (No agitation) 2 90
Agitated Water 4 190
Still water 1 45
Agitated Oil 1 45
Still oil 0.25 18
Cold gas 0.1 -
Still air 0.02 -

41
 Effect of Agitation on Coefficient of
severity of quench: H
Cooling Medium
Agitation Oil Water Brine
Violent 0.8-1.1 4.0 5.0
Strong 0.5-0.8 1.6-2.0
Good 0.4-0.5 1.4-1.5
Moderate 0.35-0.40 1.2-1.3
Mild 0.30-0.35 1.0-1.1 2.0-2.2
None 0.25 - 0.30 0.9-1.0 2.0
 Ideal Quenchant
Ideal quenchant is one which brings down the
surface temperature to room temperature
instantaneously and keeps it at that
temperature thereafter.

43
 Grossman chart can be used to determine the
hardenability of a steel bar for different quenchants.

If a steel is having 1.1

hardenability, it will
have 1.6 hardenability
in a quenchant with H
value equal to 5.

Similarly, it will have

0.4 and 0.9
hardenability in
quenchants with H
value 0.2 and 0.5
respectively.

2003 Brooks/Cole, a division of Thomson Learning, Inc. Thomson Learning is a trademark

used herein under license.
Effect of DI and H on D
 Factors affecting Hardenability

Slowing the phase transformation of austenite to ferrite

and pearlite increases the hardenability of steels.
The most important variables which influence hardenability
are
1. Austenite grain size
2. Carbon content
3. Alloying elements

46
 Austenitic Grain Size
The hardenability increases with increasing
austenite grain size, because the grain
boundary area which act as nucleating site is
decreasing.
This means that the sites for the nucleation of
ferrite and pearlite are being reduced in
number, with the result that these
transformations are slowed down, and the
hardenability is therefore increased.
 Effect of austenite grain size on
Hardenability
The more -grain boundary surface the easier
it is for pearlite to form rather than
martensite

Smaller -grain size lower hardenability

Larger -grain size higher hardenability
Effect of Austenitic Grain size
 Carbon Content
Carbon is primarily a hardening agent in steel.
It also increases hardenability by slowing the
formation of pearlite and ferrite.
But its use at higher levels is limited, because
of the lack of toughness which results in
greater difficulties in fabrication and, most
important, increased probability of distortion
and cracking during heat treatment and
welding.
 Carbon and Hardenability

Hardenability of a
steel increases
with increase in C
content TTT
diagram moves to
the right.
Effect of Austenitic Grain size and
Carbon Content on Di
 Effect of Alloying Elements
most metallic alloying elements slow down the ferrite and pearlite
reactions, and so also increase hardenability. However, quantitative
assessment of these effects is needed.
Chromium, Molybdenum, Manganese, Silicon, Nickel and Vanadium
all effect the hardenability of steels in this manner. Chromium,
Molybdenum and Manganese being used most often.
Boron can be an effective alloy for improving hardenability at
levels as low as .0005%.
Boron is most effective in steels of 0.25% Carbon or less.
Boron combines readily with both Nitrogen and Oxygen and in so
doing its effect on hardenability is sacrificed.
Therefore Boron must remain in solution in order to be affective.
Aluminum and Titanium are commonly added as "gettering" agents to
react with the Oxygen and Nitrogen in preference to the Boron.
 Effect of Alloying Elements
The most economical way of increasing the
hardenability of plain carbon steel is to increase the
manganese content, from 0.60 wt% to 1.40 wt%, giving
a substantial improvement in hardenability.
Chromium and molybdenum are also very effective,
and amongst the cheaper alloying additions per unit of
increased hardenabilily.
Boron has a particularly large effect when its added to
fully deoxidized low carbon steel, even in
concentrations of the order of 0.001%, and would be
more widely used if its distribution in steel could be
more easily controlled.
 Effect of Alloying Elements
Hardenability of a steel increases with addition of alloying
elements such as Cr, V, Mo, Ni, W TTT diagram moves to the
right.

Cr, Mo, W, Ni
temperature

time
Jominy hardenability curves: Hardenability improves with
increasing Mo content
Hardenability curves of 6 steels
 Effect of Alloying Elements
all steels have 0.4wt% C, but with
different alloying elements.
At the quenched end all alloys
have the same hardness, which is
a function of carbon content
only.
The hardenability of the 1040 is
low because the hardness of the
alloy drops rapidly with Jominy
distance. The drop of hardness
with Jominy distance for the
other alloys is more gradual.
The alloying elements delay the
austenite-pearlite and/or bainite
reactions, which permits more
martensite to form for a
particular cooling rate, yielding a
greater hardness.
Effect of Alloying Elements

Hardness of 42 at
center is obtained in
bars of different
diameters in
different steels
indicating different
hardenabilities.
Effect of Alloying Elements

Hardness at center
of a 3 inch bar is
different for
different steels
indicating different
amounts of
martensite at the
center
 Hardenability Multiplying Factor
The Hardenability Multiplying Factor shows the rate
at which the hardening depth is increased with the
percentage of the alloying element

The ideal diameter (DI ) is calculated from:

DI = DIC * Mn *Si *Ni*Cr *Mo

Where DIC is the basic DI factor for carbon and x is the

multiplying factor for the alloying element x.
 Multiplying Factors For The
Calculation Of Ideal Diameter
Base ideal diameter, DIjominy
Carbon grain size Alloying factor, fX
% No. 6 No. 7 No.8 Mn Si Ni Cr Mo
0.05 0.0814 0.0750 0.0697 1.167 1.035 1.018 1.1080 1.15
0.10 0.1153 0.1065 0.0995 1.333 1.070 1.036 1.2160 1.30
0.15 0.1413 0.1315 0.1212 1.500 1.105 1.055 1.3240 1.45
0.20 0.1623 0.1509 0.1400 1.667 1.140 1.073 1.4320 1.60
0.25 0.1820 0.1678 0.1560 1.833 1.175 1.091 1.5400 1.75
0.30 0.1991 0.1849 0.1700 2.000 1.210 1.109 1.6480 1.90
0.35 0.2154 0.2000 0.1842 2.167 1.245 1.128 1.7560 2.05
0.40 0.2300 0.2130 0.1976 2.333 1.280 1.246 1.8640 2.20
0.45 0.2440 0.2259 0.2090 2.500 1.315 1.164 1.9720 2.35
0.50 0.2580 0.2380 0.2200 2.667 1.350 1.182 2.0800 2.50
0.55 0.2730 0.2510 0.2310 2.833 1.385 1.201 2.1880 2.65
0.60 0.284 0.262 0.2410 3.000 1.420 1.219 2.2960 2.80
0.65 0.295 0.273 0.2551 3.167 1.455 1.237 2.4040 2.95
0.70 0.306 0.283 0.260 3.333 1.490 1.255 2.5120 3.10
0.75 0.316 0.293 0.270 3.500 1.525 1.273 2.6200 3.25
0.80 0.326 0.303 0.278 3.667 1.560 1.291 2.7280 3.40
0.85 0.336 0.312 0.287 3.833 1.595 1.309 2.8360 3.55
0.90 0.346 0.321 0.296 4.000 1.630 1.321 2.9440 3.70
0.95 - - - 4.167 1.665 1.345 3.0520 -
1.00 - - - 4.333 1.700 1.364 3.1600 -
Hardenability Multiplying Factor
 Exceptions
S - reduces hardenability because of formation
of MnSand takes Mn out of solution as MnS
Ti - reduces hardenability because it reacts
with C to form TiC and takes C out of solution;
TiC is very stable and does not easily dissolve
Co - reduces hardenability because it
increases the rate of nucleation and growth of
pearlite
 Hardenability Band
The industrial products of steels may change
composition and average grain size from
batch to batch, therefore, the measured
hardenability of a given type of steel should
be presented as a band rather than a single
line, as demonstrated by the Figure at right.
 Hardenability Band
Hardenabilily data now exists for a wide range
of steels in the form of maximum and
minimum end-quench hardenability curves,
usually referred to as hardenability bands. This
data is, available for very many of the steels
listed in specifications such as those of the
American Society of Automotive Engineers
(SAE), the American Iron and Steel Institute
(AISI) and the British Standards.
 Hardenability Band
During the industrial
production of steel, there is
always a slight, unavoidable
variation in composition
and average grain size from
one batch to another. This
variation results in some
scatter in measured
hardenability data, which
frequently are plotted as a
band representing the max
and min values.

67
Effects of composition variation and grain size
change on the hardenability of alloy steels
Hardenability (as Range of Di Values)
of Various Steels
 Example
Calculate the approximate hardenability of an
8630 (0.3%C, 0.3%Si, 0.7%Mn, 0.5%Cr, 0.6%Ni,
0.2%Mo) alloy steel with an ASTM grain size of 7
 Solution
Find out base DI for 0.3% carbon
Calculate multiplying factors for each element
Ideal critical diameter found by multiplying
base diameter by the multiplying factors
 Summery
The hardenability of ferrous alloys, i.e. steels, is a function of the
carbon content and other alloying elements and the grain size of
the austenite.
The relative importance of the various alloying elements is
calculated by finding the equivalent carbon content of the material.
The fluid used for quenching the material influences the cooling
rate due to varying thermal conductivities and specific heats.
Substances like brine and water cool much more quickly than oil or
air.
Additionally, if the fluid is agitated cooling occurs even more
quickly.
The geometry of the part also affects the cooling rate: of two
samples of equal volume, the one with higher surface area will cool
faster.
 Numerical problem -1
Predict the center hardness in a water
quenched 3 bar of 8640
Solution to Numerical Problem - 1
The cooling rate at the center of a 3 dia bar in water quenching
will be same as that at Jominy distance 17 mm.

Jominy Distance =17mm

Water Quenched Oil Quenched

 Effect of Alloying Elements
Hardness produced
at Jominy distance
17 mm in 8640 steel
will be 43 HRC.

Therefore, the
hardness at center
of a 3 inch bar will
be 43 HRC
Cooling rate and Jominy distance do not change with alloying elements
as the rate of heat transfer is nearly independent of composition
 Equivalent bar diameter when
quenched
When the end-quench hardness curve of a
steel has been found, this table enables the
user to estimate the hardnesses that would be
obtained at the centers of quenched round
bars of different diameters, when that same
steel is quenched with various severities of
quench. For each successive 1/16 in. position,
the hardness obtained in the end-quench test
would be found at the center of the bar size.
Equivalent bar diameter when quenched
Cooling Rate at Each Jominy Position
for Room Temperature Water
Distance from water quenched end Cooling Rate
1/16 in. 0C/s

1 270
2 170
3 110
4 70
5 43
6 31
7 23
8 18
9 14
10 11.9
12 9.1
14 6.9
16 5.6
18 4.6
20 3.9
Jominy test and CCT diagrams
 Influence of quench medium and sample size on the
cooling rates at different locations.

Severity of quench: Water > Oil > Air, e.g. for a

50 mm diameter bar, the cooling rate at
center is about 27C/s in water, but, 13.5 C/s
in oil.
For a particular medium, the cooling rate at
center is lower when the diameter is larger.
For example, 75mm vs. 50mm.
 Other quenching concerns
Fluid agitation
Renews the fluid presented to the part
Surface area to volume ratio
Vapor blankets
insulation
Environmental concerns
Fumes
Part corrosion

Spring 2001 Dr. Ken Lewis ISAT 430 82

Correlation of carbon and martensite content with
Rockwell hardness
Alloy Factors For The Calculation Of
Ideal Diameter
Interconversion of ideal bar diameter
as a function of shape
Thanks