I do believe that a knife should be used for slicing and stabbing, and chopping should be a last resort. If you have to baton a knife through a hard medium, like firewood, or prying a car-door, that task should be seen as an exception, and not the norm.

I keep stainless steel for kitchen knives that are exposed to acidic foods, or certain steels meant for salt-water exposure. I prefer carbon steel for field-work, since I quickly touch it up or strop it, especially given the unpredictable nature of what you may have to "cut" through.

about $50 , Jääkäripuukko , carbon steel, full tang, easy edge to field sharpen, molded handle torture your hands with strange hot spots.

at the $80 price range, the Mora Garberg Carbon is okay too.


Skrama , almost like a mini machete with a fine edge and a "axe" edge for chopping. I don't feel bad using a Skrama to chop and other tasks meant for an axe since it has plenty of material.

Of course, I love my Bark Rivers, and all the exotics steel if money is not an issue.