Do you prefer your Emersons serrated or plain?

J

James Y

Joined
Feb 18, 1999
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I now have 3 Emerson productions, (all are versions of the CQC7 A and B. All of mine have the partial serrations.

I personally like knives (depending on the model) with or without serrations. But I'd like to know which one Emerson fans on the forum prefer and why.

I like the new serrated pattern called, I believe, "Dragon's teeth" (I have an older CQC7A with the older, less aggressive pattern as well). I'm thinking of getting a black-coated B but can't decide this time should I go for a plain edge, or with this tanto blade should I go once more for the semi-serrations?
Thanks.
Jim
 
Personnally, I like the serrated blades. I don't usually use the serrations so I know that if I get lazy and don't sharpen my knives right when they need it, if the sh*t hits the fan and I need to cut something like a seatbelt, that those dragon's teeth will make short work of it. Also, depending on what kind of sharpener you use, the thumbdisk can get in the way of sharpening the blade[particularly when stropping] when you get closer to the pivot.

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Brigadier
Beretta 92 FS nut and Wave-aholic
"And for this cause God shall send them stong delusion,that they should believe a lie;" 2 Thessalonians 2:11
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Personally, I prefer no serrations. I feel that no serrations provides more cutting surface, however I prefer the look of the serrations on some of the larger tactical custom blades. On the shorter blades especialy, I would prefer no serrations.
 
I like serrated blades that work (i.e. FULLY serrated Spydercos.) Emerson "Dragon's Teeth," along with Microtech's serrations do not work well at all. Even if they did, on a 3.x" blade, partial serrations (even "good" ones) are next to useless because there simply aren't enough of them. I love my partially serrated CQC-7B, but I only settled for it because it was all that Mr. Emerson decided to ship to his distributors and I had been wanting a '7 for a LONG time when I found a good deal on it. However, it doesn't cut worth a damn. Really:

Just the other day I had a strip of beef jerky in a a shrink wrap package. As is my usual habit, I just picked up whatever folder was lying on my desk and set about "processing" my "meal." Well, I guess the '7B was not designed to cut meat, since I had to SAW back and forth many times just to cut off a ragged piece. Other (plain edged) knives (Stiff KISS for comparison to the 7's chisel edge, Chinook, and Calypso Jr. to name a few), sliced cleanly through the packaging and the jerky, right down to the table top as if it were nothing, with a single cut throught the material. Proof? Maybe, maybe not, but I know that my next Emerson will be plain edged or nothing, pure and simple.

Paul.
 
I like blades with teeth. They're more versatile while working around my ranch. I use the serrations on my Commander equally as often as I use the plain edge. I'll take a 50/50 blade any day of the week on a user.

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Eric - Usual Suspect
"The best toys are the ones that you can put an eye out with."
 
I like plain. Easier to sharpen, don't catch on things. I am not a diver however. If I were working underwater I would want serrated blades for usability as a saw.
 
Starting around the time I learned to get a shaving sharp, toothy edge via diamond stones, I don't care for serrations on most utility knives.

For a pure defensive folder blade, either a recurve or a blade partially serrated is what I prefer. Serrations make a nasty ... uh ... cut.

I guess if I had to cut a lot of tough, large diameter rope or a lot of fibrous free hanging vines without a machete, I'd want a serrated knife.
 
Thanks for the replies. I see the pros and cons of each.
Oddly, I'm still divided over whether I should seek a plain or another serrated '7. Personally, I find the CQC7's seem less suited to food prep that many blades, but are very useful for what I consider "rough cutting." For taking down boxes or cutting fibrous material the CQC7's are awesome, both the plain and serrated portions of the blades. For a food-cutting folder I always have a SAK or other, thinner blade; for example, though I can slice an apple with a '7, I end up mashing/grinding it up with the thicker blade.
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Thanks again, and if there are any more thoughts, I'd like to see them!
Jim
 
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