ASM Inteational, 2007, 212 pages
This book explains the metallurgy of steel and its heat treatment for non-metallurgists. It starts from simple concepts_beginning at the level of high-school chemisty classes_and building to more complex concepts involved in heat treatment of most all types of steel as well as cast iron. This book is THE practicle primer on steel metallurgy for those who heat, forge, or machine steel.
Consider this the Cliff Notes of steel metalurgy. It is an invaluable resource for those of us who make knives and other cutting tools. Forging and grinding a great looking knife with good geometry isn't even half of the story; manipulating the crystalin structure of the steel with heat is at least 75% of it. Steel sellection counts somewhat less. This book gives a good "in depth overview" of what steel and other ferrous alloys are, what their properties are, and how those properties can be used and manipulated. It gives an understanding of what is happening to the steel, not just a cookbook intruction of starting at point A and proceeding to the finished product. It gives knowledge of what to do when the cookbook fails and how to modify the instructions to make things come out better. It allows technique to evolve into art.
If you want to make knives, swords, or other hardened-steel items, and are not a metallurgist, THIS is your text! I still lea things even after multiple readings.
This book explains the metallurgy of steel and its heat treatment for non-metallurgists. It starts from simple concepts_beginning at the level of high-school chemisty classes_and building to more complex concepts involved in heat treatment of most all types of steel as well as cast iron. This book is THE practicle primer on steel metallurgy for those who heat, forge, or machine steel.
Consider this the Cliff Notes of steel metalurgy. It is an invaluable resource for those of us who make knives and other cutting tools. Forging and grinding a great looking knife with good geometry isn't even half of the story; manipulating the crystalin structure of the steel with heat is at least 75% of it. Steel sellection counts somewhat less. This book gives a good "in depth overview" of what steel and other ferrous alloys are, what their properties are, and how those properties can be used and manipulated. It gives an understanding of what is happening to the steel, not just a cookbook intruction of starting at point A and proceeding to the finished product. It gives knowledge of what to do when the cookbook fails and how to modify the instructions to make things come out better. It allows technique to evolve into art.
If you want to make knives, swords, or other hardened-steel items, and are not a metallurgist, THIS is your text! I still lea things even after multiple readings.