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