Effect of Cutting Direction with Respect to Grain Angle on the Quality of Machined Surface, Tool Force Components, and Cutting Friction Coefficient

This orthogonal woodcutting experiment has shown that better quality surfaces can be produced with optimum angle combinations between the grain and tool movement, regardless of whether the machining is with or against the grain. This experiment shows the need not only to determine optimum engagement angles or cutting directions for improving peripheral milling but also to develop orthogonal and oblique cutting techniques. The study was made on 1/4-inch-thick specimens cut from straight-grain white ash flitches conditioned to 7 percent moisture content. Grain angles were oriented from the 90?- 0? and 90? – 90? at increments of 5 degrees. The cuts were made with a knife of 40 degrees rake angle mounted in a dynamometer which measured the normal and parallel tool force components. When cutting at or near the end grain, the cutting friction coefficient was constant. When cutting with the grain, the cutting friction coefficient changed slightly. The different surface characteristics which resulted from different cutting directions were related to differences in chip formation.

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