Abstract
1. To eliminate ICC susceptibility of the knife-edge type in the N70M27F alloy the carbon and iron concentrations should not exceed 0.02 and 1% respectively. 2. The occurrence of knife-edge corrosion in the overheated zone of welded joints in the N70M27F alloy with an elevated concentration of carbon and iron is due to the formation of a continuous network of dendritic carbides of the M6C and Mo2C types in the grain boundaries. 3. Knife-edge corrosion in Ni−Mo alloys can be eliminated by heat treating welded joints at 1050–1100° with subsequent cooling in water or rapid cooling in air.
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