Stainless steel has a reputation on the shop floor. Engineers who have only cut mild steel encounter it for the first time and assume the setup will be broadly similar. It rarely is. Stainless has a habit of punishing the small things: the wrong blade, a feed rate that is slightly too cautious, a machine running slightly too fast. Any one of these can cost you a blade, a cut, or worse, a component.
This guide covers what you need to know to cut stainless steel accurately and consistently. Blade selection, speed and feed settings, cutting fluid, and the mistakes that are most likely to catch you out. Whether you are setting up for the first time or troubleshooting a process that is not performing as it should, this is the practical reference you need.