Emerson for food prep as well

S

sscups

Joined
Dec 5, 2008
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I have a mini cqc-7b and love it.

I'd like to get a larger Emerson for mainly just to have in the house and to carry once in a while.

I was looking at getting a larger Bark River Knife and Tool knife, but doubt I'd ever carry it.

So my question is, if I get one of the larger Emersons, which one would be best for food prep, like onions, garlic, carrots, potatoes :)

Also, if you use your emersons for food, do you just wash them in soap/water and wipe and let dry?

Maybe this is a crazy question, but the truth for me is the most use would be in the kitchen, but I'd like to have a larger blade in the house just in case.

Thanks
 
I've also got a mini-cqc 7, and think it's great. My 2 Cents; you'll want a nice narrow blade taper for slicing. The steeper primary grind on Emerson's and many tactical knives tend to work a good Vidalia or piece of prosciutto more like a splitting maul.

Just like there are different hammers for tacking upholstery and smashing old sidewalks, so there are different knives for different purposes.
 
Jablunov, I agree, I should just use my kitchen knives : )

But in general, which would you not recommend for food prepping, of the emerson line.

The 7b shape is not great for food, but fun for chunking up yams and potatoes : )

Any other Emerson models not great for food?

I was thinking the 10, 13, and 16 might be decent. Maybe the 7a, and the A-100, since they have non-curvy handles.

Thanks, oh, also, how about cleaning up the knife after cutting food? Can you do soapy water with an emerson, and then lube with some non-toxic lube?

Thanks.
 
My two cents. Only if you are left handed, especially for one of the chisel grind models, otherwise you may want to rebevel the edge to a true V grind on the ones that are not chisel grinds since even those have the edge done on one side. I'm sure some still manage to use them in the models like the CQC13, HD12 and other primary V grind models but if you are trying to keep a straight line it may prove more difficult to do than it need be with the edge done on the left side only the way they are.

STR
 
I dont know if I would get an Emerson just for the kitchen, for the money you would spend on an EKI you could get a pretty nice kitchen knife.

That being said, I do actually use a Persian fairly often for lime duties when its rum time.
Its also great for vegies as well, Iv been to many a friends BBQ where the knives on hand were about as sharp as bowling balls.
The 12, Persian and 10 I carry the most were all good to go on those occasions :thumbup:
 
Cool, I'm mostly looking for a reason to get another one : )

I'd like to get a larger Emerson, so will probably get a 10.

When you get an Emerson dirty, can you just wash in soapy water, rinse, wipe blade, and let dry?

Any big harm in that, or anything to be careful of? I don't want to mess it up.

Thanks.
 
sscups said:
When you get an Emerson dirty, can you just wash in soapy water, rinse, wipe blade, and let dry?
Click to expand...

That should be fine, when I wash my blades at home I use hot water with regular dish soap. I usually blast them dry with compressed air though (the stuff you get for cleaning key boards)

If im out in the bush and it gets muddy or something I just wash it in a river, I some times forget to give it a propper clean when I get home and iv never had any problems at all.

:thumbup:
 
since all EKI's are designed primarily for SD i dont think any are excellent kitchen knives, mostly due to the grind, but ya could make do with a '12 FWIW.
 
I think I'll get either the 8, 10, 11 or 13...now to decide : )

I just cut up a yam with my mini 7b, tanto chisel grind, using my left hand, and it worked pretty well. Definitely would work if that's all you had. Right handed is a little more rough, but still works.

I was able to make fairly straight 1/4 inch slices.

Thanks for the advice on washing, just cleaned with soapy water, wiped it, shook excess water off, looks fine.

Thanks.
 
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