The reaming process for stainless steel parts involves the following steps:
Tool Geometry Design
- Most reaming of stainless steel materials uses carbide reamers. The structure and geometric parameters of these reamers differ from standard reamers. To enhance the strength of the cutting teeth and prevent chip clogging during reaming, the number of teeth on the reamer is generally fewer.
- Front Angle: Typically 8° to 12°, but for high-speed reaming, it can be 0° to 5°.
- Back Angle: Generally 8° to 12°.
- Main Inclination Angle: Varies depending on the hole type. For through holes, it is usually 15° to 30°; for blind holes, it is 45°.
- Helix Angle: To help eject chips forward, the helix angle can be increased, usually to 10° to 20°.
- Land Width: 0.1 to 0.15 mm.
- Taper: The taper on the reamer should be larger than that of standard reamers. For carbide reamers, it is typically 0.25 to 0.5 mm per 100 mm; for high-speed steel reamers, it is 0.1 to 0.25 mm per 100 mm.
- Length of Guide Part: Generally 65% to 80% of the length of standard reamers, with the cylindrical part being 40% to 50% of that length.
Cutting Parameters Selection
- Feed Rate: 0.08 to 0.4 mm/r.
- Cutting Speed: 10 to 20 m/min.
- Rough Reaming Allowance: Generally 0.2 to 0.3 mm.
- Finish Reaming Allowance: 0.1 to 0.2 mm.
- Tool Material: Carbide tools are used for rough reaming, while high-speed steel tools can be used for finish reaming.
Cutting Fluid Selection
For reaming stainless steel materials, using an oil-based coolant or molybdenum disulfide as a cooling medium is recommended.
