The AISI H11 is widely used for making tools, dies and aircraft landing gears, due to its outstanding mechanical characteristics and superior wear resistance. However, these
distinctive properties make it to a difficult to cut material. Deprived surface characters, high tool wear and higher manufacturing cost are concomitant with the machining of AISI H11. To limit the effects of mineral oil based flooding technique which affects the operator’s wellbeing, a vegetable oil based Minimum Quantity Lubrication (MQL) is represented as an alternative. In the present study, Graphene nanoplatelets (Gnp) enhanced green sesame oil
based MQL is chosen for end milling. Initially the nanofluid characteristics such as density, thermal conductivity, viscosity and surface tension at various concentrations are studied. Later, cutting temperature, surface finish, burr development, chip morphology and crystallographic structure are thoroughly examined. The results indicate that the MQL environment with nanofluid decreases the temperature by 75% and 15% compared with dry
condition machining and conventional MQL environments respectively; whereas the surface roughness reduction is observed to be 73% and 18% as compared with aforementioned atmospheres. Burr formation reduction is seen in the optical microscope examination. Smaller grain size of machined surface and minimal amount of fibrous and curve chips show the superiority of the proposed cooling environment.