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Effects of cutting edge geometry, workpiece hardness, feed rate and cutting speed on surface roughness and forces in finish turning of hardened AISI H13 steel

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Abstract

In this study, the effects of cutting edge geometry, workpiece hardness, feed rate and cutting speed on surface roughness and resultant forces in the finish hard turning of AISI H13 steel were experimentally investigated. Cubic boron nitrite inserts with two distinct edge preparations and through-hardened AISI H13 steel bars were used. Four-factor (hardness, edge geometry, feed rate and cutting speed) two-level fractional experiments were conducted and statistical analysis of variance was performed. During hard turning experiments, three components of tool forces and roughness of the machined surface were measured. This study shows that the effects of workpiece hardness, cutting edge geometry, feed rate and cutting speed on surface roughness are statistically significant. The effects of two-factor interactions of the edge geometry and the workpiece hardness, the edge geometry and the feed rate, and the cutting speed and feed rate also appeared to be important. Especially honed edge geometry and lower workpiece surface hardness resulted in better surface roughness. Cutting-edge geometry, workpiece hardness and cutting speed are found to be affecting force components. The lower workpiece surface hardness and honed edge geometry resulted in lower tangential and radial forces.

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Authors and Affiliations

  1. Department of Industrial and Systems Engineering, Rutgers, The State University of New Jersey, Piscataway, New Jersey, 08854, USA

    Tugrul Özel, Tsu-Kong Hsu & Erol Zeren

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  1. Tugrul Özel
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  2. Tsu-Kong Hsu
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  3. Erol Zeren
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Correspondence to Tugrul Özel.

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Özel, T., Hsu, TK. & Zeren, E. Effects of cutting edge geometry, workpiece hardness, feed rate and cutting speed on surface roughness and forces in finish turning of hardened AISI H13 steel. Int J Adv Manuf Technol 25, 262–269 (2005). https://doi.org/10.1007/s00170-003-1878-5

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  • DOI: https://doi.org/10.1007/s00170-003-1878-5

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