Study on the Formation of Grind-Hardening of Steel AISI 1066
Grind-hardening was done on Steel AISI 1066 with a conventional surface grinder and a corundum grinding wheel, and research was conducted to probe into structures and properties of the hardened layer under varied depth of cut and cooling conditions. Results show that the hardened layer do not change noticeably in their martensitic structures and micro-hardness, which is ranged between 810870HV; But when the depth of cut increased or the dry grinding technique is adopted, the concentration of martensites and carbonides becomes lower, while the amount of residual austenites increases, and the completely hardened zone gets thicker. This conclusion serves as an experimental basis for the active control of properties of the grind-hardened layer of Steel AISI 1066.
Dongming Guo, Tsunemoto Kuriyagawa, Jun Wang and Jun’ichi Tamaki
J. D. Liu et al., "Study on the Formation of Grind-Hardening of Steel AISI 1066", Key Engineering Materials, Vol. 329, pp. 57-62, 2007