I am still forming thoughts on a number of factors. Due to my trip not presenting me with as much opportunity as I would have liked, certainly not enough for me to flesh out any sort of concrete opinion, I've been trying to create more opportunities at home - i.e. using the knives in the kitchen, using the axe in my outdoor chores, etc.
Since I have been hosting "Merle" lately, the Bullmoose has been set aside until I send Merle onto the next recipient. More thoughts on that later.
The Erickson-made Nessmuk, however, I have been trying to use every day in some respect or another - mostly food prep. This is a more challenging exercise than I had anticipated. First, I have to separate the general design and blade shape from the maker's interpretation - then I have to evaluate the knife in use based on Nessmuk's philosophy (sparse as it appears to be) and try not to let anything else factor in. (I hope that makes sense)
Today, I made myself a tuna salad wrap for my lunch - with a side of carrot sticks. I used the knife to chop up the celery (I like my tuna salad with a little crunch) and pare the carrots into more manageable sticks. Light duties but food prep is certainly one of the tasks that Nessmuk mentions as fitting for a belt knife. I found the sweep of the blade to be a bit disconcerting, especially when I have become more accustomed to kitchen cutlery. I found that I wasn't utilizing the full cutting edge and that I had to alter my technique some in order to be more efficient - I think more practice is in order.
My experiences as a hunter tell me that this knife is an excellent skinner. For kitchen use, it is hard and thin but the perceived shortness of blade and generous curve is going to take some getting used to.