| Summary: | This paper analyses three components of total cutting force and chip shape changes when finish turning 17-4 PH (precipitation hardening) stainless steel. A Finite Element Method (FEM) simulation of cutting forces was also performed using the Johnson–Cook constitutive model. The results were compared with those obtained from experimental studies. Variable feeds of 0.05–0.4 mm/rev and depth of cut of 0.2–1.2 mm with a cutting speed of 220 m/min were used. The studies were carried out under dry and wet cooling conditions and with the use of minimum quantity lubrication (MQL). This research was realized based on the Parameter Space Investigation (PSI) method. Statistical analysis of the obtained results was carried out using Statistica-13 software. It was found that the cutting force <i>F</i><sub>c</sub> and feed force <i>F</i><sub>f</sub> depend on the depth of cut and feed, and the passive force <i>F</i><sub>p</sub> depends mainly on the feed. Compared to dry cutting conditions, a reduction of 43% and 39% of the cutting force <i>F</i><sub>c</sub> was achieved for wet machining and MQL machining, respectively. Regardless of the cooling conditions, a favorable chip shape was registered for <i>a<sub>p</sub></i> = 1–1.1 mm and <i>f</i> = 0.25–0.3 mm/rev. Compared to the experimental studies, the FEM simulation showed differences of ~13% for the cutting force <i>F</i><sub>c</sub> and of ~36% for the feed force <i>F</i><sub>f</sub>.
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