emmerson knives

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Not a real fan myself of Emerson knives. All the ones I've handled have a chisel grind which is decidedly second rate for just about everything. Couple this with the rather outrageous pricing, I've satisfied myself by handling friends Emerson's (Commander and various CQC's) and investing in other forms of tools. The feature for which they are well known and respected is the Emerson Wave opener that will allow you to deploy the blade as you pull it from your trouser pocket. The recurve blade style is my personal least favourite style, made even worse with the chisel grind.

If the Wave feature is really important to you, I would encourage you to look at other manufacturers with a similar device. For myself, I have been carrying and using a Spyderco Endura 4 Wave( the copyrighted name for the Emerson feature) for a year or so. It has seen use on trips to the bush, preparing lunch, cleaning fish and as a utility blade on construction sites for opening boxes, packages, trimming drywall, etc. It has performed adequately, but not outstanding.

For a bushcrafting blade there are certainly better choices, even amongst folders. For a general purpose bushcrafter, follow the trend, and pickup an inexpensive fixed blade. If you simply must have a nifty folder with an Inspector Gadget style of opening, save money and pickup a better quality blade in the Spyderco Endura or Delica lineups.
 
For a bushcrafting blade there are certainly better choices, even amongst folders. For a general purpose bushcrafter, follow the trend, and pickup an inexpensive fixed blade. If you simply must have a nifty folder with an Inspector Gadget style of opening, save money and pickup a better quality blade in the Spyderco Endura or Delica lineups.[/QUOTE]

I have handled several Emmerson knives both standard "custom" & one of a kind. These chisel grind blades are on "tactical" knives I understand from people who have more idea than me, their purpose is to penetrate body armour which they apparently do very well...

Most Japanese chefs knives have a chisel grind, these are sharp enough to slice wafer thin slices of fish etc though they often have a "urisuki" a small concave surface on the rear of the blade.

I spent 12 years in catering, I tend to use much larger fixed blades, I saw the other day on another site it was impossible to skin a rabbit with an MOD knife (heavy 7" blade) something I have been doing for many years. Unless you are expert with knives so can use virtually anything; I must concur with Grey Owl there are probably better suited blades out there
 
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