Sears-Schrade A.C.A Edge? Was it actually a different edge or just hype?

[Dave Thinkstoomuch]

Looking over all of Rolands super-fine Sears knives made me wonder about this again. I'm sure the Sears knives with the A.C.A. Edge had Amazing Cutting Action but what professionally sharpened knife doesn't when it's brand new.

Were the Sears A.C.A knives any different than the "normal" Schrade brand production knives?

[Codger_64]

This is a question I have asked several times over the years and still not found a difinitive answer. Sears brochures refer to it as "Amazing Cutting Action". Schrade internal build sheets call for A.C.A. Edge as a part of the process on some knives, many of which are not Sears knives. I find no trademark listed for this in TESS. Perhaps Eric knows or can can ask one of the former Schrade principals or workers. My personal opinion is that it refers to a particular type of edge finish. Perhaps something like "Acute Cutting Angle", but that is supposition.

[Dave Thinkstoomuch]

This is a question I have asked several times over the years and still not found a difinitive answer. Sears brochures refer to it as "Amazing Cutting Action". Schrade internal build sheets call for A.C.A. Edge as a part of the process on some knives, many of which are not Sears knives. I find no trademark listed for this in TESS. Perhaps Eric knows or can can ask one of the former Schrade principals or workers. My personal opinion is that it refers to a particular type of edge finish. Perhaps something like "Acute Cutting Angle", but that is supposition.

Thanks Codger, I always ask myself this as well whenever I see one and no amount of "googleing" seems to get me an answer either. Oh, well. It was worth a shot. I wondered if they put something different like the "Razor Blade Stainless" bevel on these bigger knives. "Amazing Cutting Action" doesn't tell you much about what makes them that way.

[ea42]

The A.C.A edge was accomplished with a very coarse belt grind at a fairly low angle, followed by high speed buffing on a cloth wheel. The micro serrations caused by the belt coupled with the stropping action of the buff made for a very sharp blade. They had to be careful not to overbuff or the requisite grind lines would be polished out. Obviously this type of edge was better suited for the larger knives.

Eric

[howieareyu]

I've also wondered re: the ACA edge

Eric - Very good description!!
Would you mind please explaining just a little further on why the edge was better suited to the larger knives?
It's just not clicking in for me?
THANKS!!

-- Howie

[ea42]

Howie, it's a fairly rough grind, I think it was done on around an 80 grit belt. That'd eat into a smaller blade ( I mean pocket knife size) in no time flat, plus you had to really lean into the buff to polish the edge, which would also ruin a smaller blade, and likely losen the pivot to boot.. Nowadays the small knives are done in much the same way, but with a much finer grit and paper wheels for the buff. Wanna see a ridiculously sharp edge? When the guys buff the blades before assembly at the shop, they'll often take enough material off near the tip to actually put an edge on the blade. It's crazy sharp, like a scalpel!

Eric

[howieareyu]

Thank you for the lowdown Eric!! Now I get it

Nice knives for sure.

-- Howie

[Dave Thinkstoomuch]

The A.C.A edge was accomplished with a very coarse belt grind at a fairly low angle, followed by high speed buffing on a cloth wheel. The micro serrations caused by the belt coupled with the stropping action of the buff made for a very sharp blade. They had to be careful not to overbuff or the requisite grind lines would be polished out. Obviously this type of edge was better suited for the larger knives.

Eric

Thank you Eric, mystery solved.