| Abstrakt: |
Common problems with slaughtering knives that are often encountered are poor quality sharpness and relatively fast dulling of the blade. Traditionally manufactured slaughter knives are more commonly used than factory production knives. Through this research, it will be tried to compare the mechanical properties and microstructure of one of the factory-produced knives with the brand X and two experimental knives made traditionally. Brand X knives have an average hardness of 57.7 HRC on the outside and 614 HRC on the inside. The experimental knife material is leaf spring for off-road car brand W with a hardness value of 42.8 HRC, carbon content of 0.67%, and leaf spring for off-road car brand H with a hardness of 43.6 HRC, carbon content of 0.58%. The study was initiated by hardening the samples of the two types of leaf springs. The austenizing temperature is 850°C using wood charcoal, water cooling media and used car engine oil, the temperature is 29°C then tempered at a temperature of 250°C. Furthermore, the experimental knife is made by forging a hand hammer. The plating variable is made the same, it's just that the selected cooling medium is oil. From the photo of the microstructure of the two experimental blades, the structure is similar to the X blade, namely martensite and the appearance of chromium carbide. The results of the hardness test showed that the average hardness value on the outside of the X knife was 57.6 HRC, and 615 HV on the inside of the knife. The average hardness of the outside of the experimental knife reached 56-57.5 HRC, and 620-627 HV on the inside of the knife. Thus, it is concluded that although the factory and experimental knives differ in chemical composition and production process, the optimum hand forging and heat treatment makes the hardness and microstructure of the experimental knife close to the factory-produced X knife. [ABSTRACT FROM AUTHOR] |
