Most of my knife chores are in food preparation , fire kindling and other sundry every day tasks. I've gutted all my deer with a knife blade from 2 3/4"" to 4" long and about 3/4" wide or less. A thin sharp blade is what I've come to prefer approx 3/32" thick of simple high carbon steel. The Russell knives with their 1095 steel are hard to beat. They make a knife blade called the 4" Ripper which has excellent ergonomics , it costs about $7.00 . An equally good choice is the 3 1/2" narrow blade Mora , less than $10.00
I've never really needed a big knife but for splitting wood or batoning poles they may have a place.... though I'd rather have a folding saw or axe for the poles.
I live in rural BC if that matters
I've never really needed a big knife but for splitting wood or batoning poles they may have a place.... though I'd rather have a folding saw or axe for the poles.
I live in rural BC if that matters