HARDENABILITY

Dr. H. K. Khaira
Professor in MSME
MANIT, Bhopal

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 measure of a
sample's resistance to
indentation or
scratching,

Hardenability refers to
its ability to be
hardened to a
particular depth under
a 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.

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.
Effect of

Quench in
water Diameter
Composition

0.4C+1.0Cr+0.2
Mo

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.
1
specimen
(heated to
phase field)
24C water

flat ground
4
Fig. 14.5

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).

Hardness, HRC

Hardenability Curve

Distance from quenched end

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.

Figure 12.23 The

hardenability
curves for several
steels.

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
34
corresponding

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, Nickeland
Vanadium all effect the hardenability of steels in this manner.
Chromium, Molybdenum andManganese 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.

temperature

Cr, Mo, W, Ni

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
0.05
0.10
0.15
0.20
0.25
0.30
0.35
0.40
0.45
0.50
0.55
0.60
0.65
0.70
0.75
0.80
0.85
0.90
0.95
1.00

0.0814
0.1153
0.1413
0.1623
0.1820
0.1991
0.2154
0.2300
0.2440
0.2580
0.2730
0.284
0.295
0.306
0.316
0.326
0.336
0.346
-

0.0750
0.1065
0.1315
0.1509
0.1678
0.1849
0.2000
0.2130
0.2259
0.2380
0.2510
0.262
0.273
0.283
0.293
0.303
0.312
0.321
-

Mo

0.0697 1.167 1.035 1.018 1.1080

1.15
0.0995 1.333 1.070 1.036 1.2160
1.30
0.1212 1.500 1.105 1.055 1.3240
1.45
0.1400 1.667 1.140 1.073 1.4320
1.60
0.1560 1.833 1.175 1.091 1.5400
1.75
0.1700 2.000 1.210 1.109 1.6480
1.90
0.1842 2.167 1.245 1.128 1.7560
2.05
0.1976 2.333 1.280 1.246 1.8640
2.20
0.2090 2.500 1.315 1.164 1.9720
2.35
0.2200 2.667 1.350 1.182 2.0800
2.50
0.2310 2.833 1.385 1.201 2.1880
2.65
0.2410 3.000 1.420 1.219 2.2960
2.80
0.2551 3.167 1.455 1.237 2.4040
2.95
0.260 3.333 1.490 1.255 2.5120
3.10
0.270 3.500 1.525 1.273 2.6200
3.25
0.278 3.667 1.560 1.291 2.7280
3.40
0.287 3.833 1.595 1.309 2.8360
3.55
0.296 4.000 1.630 1.321 2.9440
3.70
- 4.167 1.665 1.345 3.0520
- 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

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
67
representing
the max

Effects of composition variation and grain size

change on the hardenability of alloy steels

Hardenability (as Range of D i 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