i tried my new tent yesterday.
and while doing food prep, i found my fällkniven f1 to be on the short side.
on the other hand i will be getting an esee-6 in a not too distant future, due to my great experiences with a rat-7.
but its a big knife and it won't be carried every time.
carrying a knife for food prep only, is out of the question.
5-5,5" blade with little or no ricasso's, finger choils etc.
suitable for bushcraft, hiking, adventuring.
so far a fällkniven s1 seems like the best choice.
any other knives i should consider?
i think we're looking at a 150$+/- roof.
Or an Old Hickory boning knife.
You really should just carry the belt knife you've chosen and put a lightweight food prep knife in your pack.
A 6" Forschner chef's knife or 5" "mini-chef's" utility knife weighs nothing and does a much better job on food chores than any bushcraft knife. And it costs a lot less than any $150. You can order it with a blade cover and throw it in your pack with your other cook gear.
I have been out backpacking, and I can't think of a reason why this would be "out of the question."
What is definitely out of the question is the idea that you can pick one knife for two very different kinds of tasks, and it will excel at both. A great knife for woodwork will NOT be great for food prep.
But even knowing this, I'm still on the lookout for the One Knife myself. So far, the clear frontrunner, to me, is the Old Hickory boning knife, or better yet, an older carbon steel boning knife made of heavier stock. Or anything similar. I don't think there's a thing this sort of knife won't do, short of big-knife jobs like chopping and cleaving.
Short butchers like the Russell Green River knives should also be great.
I also like the Schrade Deerslayer, which is a big Sharpfinger.
All of these are humble knives, maybe not to your liking if you need a $150 knife.
Also, they won't be as good at woodwork as something like a Helle Fjellkniven. But they do OK and are great at food chores.