In machining, final surface quality and dimensional accuracy are the most specified customer requirements. AISI H13 tool steel is used in many fields such as the automotive, aerospace, and defense fields. It is considered to be a hard-to-machine material because of its immense strength. Conventional machining has several negative effects for the environment and human health. It has failed to produce a superior performance on machining of H13 steel. In this study, an eco-friendly minimum quantity lubrication technique is implemented by using a commercially available vegetable-based cutting fluid. An investigation was done on surface characteristics, chip morphology, and intensity of cutting temperature evolved during the machining of H13 steel. Further, wear on the tool of PVD-titanium-aluminum-nitrogen/titanium-nitrogen–coated carbide inserts used for milling was observed for the given input cutting speeds of 30, 45, 60, and 75 m/min and feed rates of 0.08, 1, and 1.2 mm/rev for the constant depth of cut of 1 mm. The results obtained from vegetable oil–based minimum quantity lubrication showed a reduction in the cutting temperature by 52–57 % and 38–45 % and the average surface roughness in the range of 53–64 % and 22–40 % compared to dry and wet machining.
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