Growing up I can't recall any of my friends who cared about things like steel, edge grind, the shape/profile of a knife, or if sparkled like a diamond in direct sunlight. We bought knives we wanted and we went off into the woods and used them. Often for things you're not supposed to use a knife for like opening cans. I had honestly never heard a fuss over such things until around the same time I heard the term bushcraft for the first time. Man, the arguments people get into over those things boggles my mind. I suppose I get it, but I'm still of the school of a tool is just a tool and it's up to the wielder of the tool to be proficient with it. I mean there's nothing wrong with having knives with different grinds or steels while on your adventure, these days I have at least a few knives with me. So in my eyes there's absolutely nothing wrong with having a knife in stainless for food prep and cooking and another for the more abrasive camp tasks. I am pretty much a to each their own kind of guy.
Where I do have an issue, is when people say you CAN"T use this or that knife to do this or that. That's simply not a true statement at all in most cases. If you've watched my channel enough, you've seen me baton Mora basic and Companions, in both basic and HD versions, as well as carve things with large knives like an SRK. To prove my pint about thicker blades and scandi grinds can be just as slicy as thinner stock and other grinds I sliced up a grape and a cherry tomato using a Joker Ember. The Ember not only has a scandi grind, and is a pretty thick .15". I did not do this to be an ass hat, I did this to disprove the argument of thick blades with certain grinds can't do food prep. To prove it CAN in fact be done, but some choose not too, or won't, or they can't. I can't make magical fart gnomes appear, but I can use my knifes. I also wonder what food people make in camp where they have to or want to carve an onion or tomato paper thin. I mean, it's camp food, it's supposed to be hearty.
I also feel you should by the knife you want, like, and can afford. If you happen to like a tactical looking knife and want to use it as a camp knife, do so and don't let anyone tell you not too. Many people like the ESEE 4 in it's base configuration for a camp/bushcraft knife. The ESEE 4 in that form is designed as a tactical knife. Many others really like the Becker BK16, which is also a tactical knife. If you want that walnut handled drop point with the nice leather sheath then buy that. Buy what you want and learn to use it. It doesn't matter if it's a popular knife among the cool kids or not.
I'm going to illustrate below how 4 knives of very different specs can accomplish the same task. Two of those knives are are not technically camp or bushcraft knifes and one is even classified as a crowbar with an edge by many. I'm using the feather stick as my comparative test task. A feather stick will show how fine of a task a knife can do as it takes the skill of control, which is a key fundamental for finer knife tasks like carving or food prep. I'm not using a soft wood for this demonstration either. It's hard maple. If the knife can make fine curls then it can slice a tomato just fine.























