Due to the properties such as high strength and high toughness, burr was commonly produced in the machining of stainless steel 1Cr18Ni9Ti, especially when a chamfered cutting tool was used. This study investigated the effects of chamfering geometry of cutting edge and machining parameters on burr formation and presented active control methods to minimize burr size on the exit end based on the experimental research in milling of 1Cr18Ni9Ti. Experiments of face milling with various cutting edge geometric features were conducted. Maximum height and thickness of exit burr and exit side burr were measured. As a result, a proper chamfering geometry that combined the advantages of enhancing the cutting edge strength and obtaining favorable burr types was presented. The experimental results also showed that a relatively high cutting speed was helpful in reducing burr formation; proper medium feed rate and axial depth were favorable for the minimization of burr size. This research is beneficial for precise machining of stainless steel.