Earl,
Do you prefer to use different blades for food prep and cutting back branches? Or are you OK with using the same blade for cutting brush and doing food prep?
The reason I'm asking is this bears on how big of a main blade would be most useful on your second knife. If you prefer to keep your brush blade (your modern folder) and your food blade separate, it would make sense to me for your second knife to be normal 3"-ish traditional with a blade in the 2.5" range, no? On the other hand, if you can deal with your brush knife and food knife to be the same (I'm fine with that but others may not be), then might you be able to deal with a second knife (like the Vic classic) that only has a small pen blade? IMO, this decision on blade size really determine which class of knife will work best for you.
Also, are there specific tools that are super important to you other than scissors? Cap lifter? Screw-drivers?