This paper presents experimental study on conditions for built-up-edge (BUE) formation and its effects in micromilling. Surface finish and BUE area density on a micromilled surface are used to quantify the presence of BUE. A model for surface finish is derived based on the topography of milled surface and tool geometry. Assuming no BUE formation, this empirical model shows the dependence of surface finish on chip load, tool concavity angle, and includes the effect of cutting parameters and milling modes (up-milling or down-milling). Micromilling tools of 100–400 μm diameters are used for milling stainless steel at 10–60 m/min cutting speed, 0.05–1 μm/flute chip load, in minimum quality lubrication condition (MQL). A BUE, embedded onto either a milled surface or tool cutting edge or chip, is identified by scanning electron microscopy and energy dispersive spectroscopy techniques; the severity of BUE formation is quantified as area density when observing a machined surface at high magnification with optical microscopy or interferometry.

Condition for BUE formation is presented by mapping the surface finish and BUE area density against cutting speed and chip load. A microtool would fracture catastrophically at high cutting speeds and/or high chip loads due to excessive dynamic stresses on a microtool; such tool would also fail at the other extreme when low cutting speeds and chip loads promote formation and detachment of BUE on the tool surface, therefore, chipping the fragile microcutting edges of a microtool. There is an optimal zone for effective micromilling without tool failure and BUEs. The measured surface finish approaches the theoretical value when BUE is absent, i.e. micromilling in minimum quantity lubrication at cutting speed between 40–60 m/min and chip load higher than 0.15μm/tooth. The BUE area density for up-milling is lower than that for down-milling at low cutting speed; such difference gradually diminishes when selecting milling parameters in the optimal zone where BUE is practically absent.

This content is only available via PDF.
You do not currently have access to this content.