Life of cutlery cutting tools: effects of surface finish

Abstract

Purpose

The progressive wear of cutting tools used in industrial cutlery production results in excessive burr formation and reduces tool service life. This paper aims to investigate the effects of the sheet surface finish on tool wear and service life during blanking.

Design/methodology/approach

Two alternative surface finish techniques were proposed and initially implemented under laboratorial conditions and compared with conventional acid pickling. Those surface finish techniques were then implemented on an industrial scale to improve the service life of cutting tools. Industrial blanking tests characterized the effect of sheet surface finish on tool life.

Findings

In the first technique, called skin pass, an additional mechanical pass under controlled conditions reduced the height of the surface peaks and resulted in partial embedding of the carbides into the surface. The second technique, called electrochemical pickling, removed solely the surface carbides, leaving behind a smoother surface without carbides. Real industrial blanking tests identified that the use of skin pass reduced burr formation and increased tool life by around 300 per cent when compared with conventional acid pickling. With electrochemical pickling, burr formation was further reduced and tool life increased further by 300 per cent when compared with skin pass.

Research limitations/implications

First, this work proposes an alternative surface finishing technique (electrochemical pickling) to be used after annealing of stainless steel. Second, the work clearly shows the presence of protruding surface carbides when conventional surface finishing techniques are used, which do not exist after acid pickling.

Practical implications

When electrochemical pickling is implemented on an industrial scale, the life of blanking tools is substantially improved.

Originality/value

Although the sheet surface finish is widely recognized to affect metalforming processes, the literature lacks studies on the effect of sheet surface finish on tool wear during blanking. First, this work proposes an alternative surface finishing technique (electrochemical pickling) to be used after annealing of stainless steel. Second, the work clearly shows the presence of protruding surface carbides when conventional surface finishing techniques are used, which do not exist after acid pickling. Third, when electrochemical pickling is implemented on an industrial scale, the life of blanking tools is substantially improved.

Citation

Labiapari, W.d.S., Costa, H.L. and De Mello, J.D.B. (2017), "Life of cutlery cutting tools: effects of surface finish", Industrial Lubrication and Tribology, Vol. 69 No. 6, pp. 897-904. https://doi.org/10.1108/ILT-06-2016-0131