EXPERIMENTAL STUDY OF THE ROUGHNESS OF LOW CARBON, MEDIUM CARBON AND TOOL STEEL AFTER DIAMOND BURNISHING

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  • TITLE: EXPERIMENTAL STUDY OF THE ROUGHNESS OF LOW CARBON, MEDIUM CARBON AND TOOL STEEL AFTER DIAMOND BURNISHING
  • AUTHOR(S): V. Dunchev, A. Anchev
  • ABSTRACT: In this article the slide burnishing process of cylindrical specimens made of three types of constructional steels (S235 low carbon steel, 45 medium carbon steel and Y8A tool steel) has been studied. The object of this study is the process parameters influence on the roughness obtained. The basic parameters (burnishing force, diamond’s tip radius, feed rate and number of passes) have been studied through experimental approach. For that purpose three stages methodology has been developed. Аs a result of the first stage, the five best combinations for the burnishing force and the diamond’s tip radius under constant velocity and feed rate conditions have been determined. On this basis, in the second stage the feed rate impact has been examined. After the second stage end, the optimal basic parameters of the diamond burnishing process providing minimum roughness have been determined. The impact of number of passes has been studied in the third stage. The number of passes varies between one and eight passes for two kind of schemes – one-way and two-way scheme.Under one-way diamond burnishing scheme the minimum roughness  m109.0Ra  has been obtained for the tool steel. For the three steels studied, the improvement in roughness is greater for the one-way working scheme. The two-way scheme is not recommended for S235 steel because the roughness obtained is minimal after one pass. In the conditions of two-way working scheme for 45 medium carbon steel the roughness decreases to six passes, then increases. However, this reduction is 19%, while in a one-way scheme it reaches 31%. As with other burnishing processes, the experimental results confirm that the factors of greatest importance for the roughness obtained are the burnishing force and the diamond’s tip radius.
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