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전통 제철법을 적용하여 제작한 철제 칼의 금속학적 특성에 관한 비교 연구

A Comparative Study on the Metallurgical Characteristics of the Iron Knife Using Traditional Iron-Making Method

  • Cho, Sung Mo (Department of Cultural Heritage Conservation Science, Kongju National University) ;
  • Cho, Nam Chul (Department of Cultural Heritage Conservation Science, Kongju National University) ;
  • Han, Jung Uk (Knife Gallery)
  • 투고 : 2018.09.13
  • 심사 : 2018.10.22
  • 발행 : 2018.10.20

초록

본 연구에서는 전통 제철법을 이용해 사철강괴와 사철강괴에 현대강을 접합한 응용강괴 2개를 생산한 후 철제 칼 3자루를 제작하여 금속학적 특성을 비교하였다. 금속현미경과 SEM-EDS 분석결과, Fe-C 합금의 아공석강이었으며, 미세한 Ferrite와 Pearlite가 전체적으로 관찰되며, 칼날에 Martensite가 관찰되었다. 비커스 경도 분석 결과, 사철강 칼(K1)이 533.38 HV, 사철-니켈탄소강 칼(K3)은 514.8 HV, 사철-탄소강 칼(K2)가 477.02 HV로 측정되었다. 마모에 의한 질량감소율은 K1이 0.058%, K3는 0.060%, K2가 0.144%로 측정되었다. 시료의 표면무늬에 대한 EPMA 분석 결과, 표면무늬는 C의 함량의 차이 혹은 화학조성에 의해 무늬가 드러난다는 것을 확인하였다. 향후 칼날의 경도 값을 올려 내마모성을 증가시키기 위해서는 열처리 공정에 대한 추가적인 연구가 필요하며, 전통 제철법으로 제작한 강괴는 니켈 탄소강과 접합하여 사용한다면 우수한 품질의 철제품을 제작할 수 있을 것이다.

In this study, metal properties were compared by preparingthree iron knives from steel ingots produced via traditional iron-making, and ingot which jointed the steel of modern times. Metal microscope and SEM-EDS analysis revealed fine ferrite and pearlite structures of the hypo-eutectoid steel of Fe-C alloys. All samples also exhibited martensite on the blade of the knife. By Vicker's hardness analysis, the hardness of the sand iron knife (K1) was 533.38 HV, sand iron-nickel steel knife (K3) was 514.8 HV, and sand iron-carbon steel knife (K2) was 477.02 HV. The mass reduction due to wear was 0.058% for K1, 0.059% for K3, and 0.144% for K2. EPMA(Electron probe micro-analyzer) analysis of the surface pattern of the specimens confirmed that the patterns were exposed due to differences in the content of C or the chemical composition. Additional research on heat treatment processes is needed to increase the abrasion resistance of blades. Traditional steel ingots could produce high-quality steel if combined with nickel steel.

키워드

참고문헌

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