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Studies of the main cutting force at and near a cutting edge

Untersuchung der Hauptschnittkraft an einer Schneidenkante und ihrer näheren Umgebung

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Abstract

The present work is a study of how various parameters affect the cutting forces at, and near a cutting edge when cutting wood at full speed and with all cutting edges of the tool. Statistical methods from experimental results are used to develop a model.

Zusammenfassung

In dieser Arbeit wurde untersucht, inwidefern verschiedene Paremeter die Schnittk räfte an einer Schneidenkante und ihrer näheren Umgebung beeinflussen, ween Holz bei höchster Geschwindigkeit und mit allen Schneidenkanten eines Werkzeuges bearbeitet wird. Aufgrund der experimentellen Ergebnisse wird mit Hilfe statistischer Methoden ein Modell entwickelt.

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Abbreviations

F h :

Main cutting force (N)

a :

Rake angle (radian)

t :

Chip thickness (mm)

RM :

Rip saw-Milling angle (radian)

U :

Moisture content (%)

d8 :

Density (U=8%) (kg/m3)

v :

Cutting spped (m/s)

T :

Temperature (°C)

r :

Edge radius (μm)

μ:

Mean value

s :

Standard deviation

References

  • Axelsson, B. O. M.; Grundberg, S. A.; Grönlund, J. A.; The use of gray scale images when evaluating disturbances in cutting force due to changes in wood structure and tool shape. Holz Roh-Werkstoff 49 (1991) 491–494

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  • Kivimaa, E.: Cutting Force in Woodworking. Publ. No 18. The State Inst. for Techn. Research. Helsinki 1950

  • McKenzie, W. M.: Fundamental Analysis of the Wood-Cutting Process, Dept. of Wood Techn., School of Natural Resources, Univ. of Michigan, Ann Arbor 1961

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Authors and Affiliations

  1. Department of Wood Technology, Luleå University, Skellefteå Campus, S-93187, Skellefteå, Sweden

    B. O. M. Axelsson, Å. S. Lundberg & J. A. Grönlund

Authors
  1. B. O. M. Axelsson
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  2. Å. S. Lundberg
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  3. J. A. Grönlund
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Axelsson, B.O.M., Lundberg, Å.S. & Grönlund, J.A. Studies of the main cutting force at and near a cutting edge. Holz als Roh-und Werkstoff 51, 43–48 (1993). https://doi.org/10.1007/BF02615376

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  • DOI: https://doi.org/10.1007/BF02615376

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