Various controllable parameters of an experiment have influence on grinding process. In order to get good products with a high quality, these parameters should be considered whether each parameter has relations to the quality. This paper describes the use of the design of experiments to minimize geometric error in surface grinding. Controllable parameters for the design of experiments were selected as spindle speed, table speed, depth of cut and grain size. From the experimental results, a degree of influence between these parameters and the geometric error was evaluated. An optimal set of grinding conditions was obtained by means of analysis of variance(ANOVA).