Stainless steels resist corrosion but are tougher to machine than carbon steel — they work-harden, are gummy and hold heat, especially the austenitic 300-series. Sharp tools, firm feeds (don't dwell), rigid setups and good coolant keep the edge cutting rather than rubbing.
It's everywhere in food, medical and marine work; steady feeds and high-pressure coolant help most.
Get a real number from a Machine Blue Book specialist — free, no obligation.
