I dislike choils on almost any knife.
On a larger knife (5-6" and up) it just gets in the way while batoning; I'd rather have that extra length used as cutting edge. In addition to that, I'm not going to be doing much fine work with a knife that size anyway, so I don't really need a choil for extra control. I prep game with a skinning knife, not my ESEE-6.
And I've never understood a choil on a smaller knife - why not just construct the knife in such a way that the cutting edge comes RIGHT down to the handle already? Think of a typical puukko knife, that's good design if you ask me. However, I'm not a knife maker, just a user, so maybe there's something I'm missing... but really, what's the point of putting a big ricasso or choil on a knife, when you can get the same effect by extending the blade down to the handle? It's much better use of the knives overall length, I think... keep it small and to the point.