If you remove batoning they would be no need for any knives other than Mora.
I too believe it is important your knife be able to perform this task.
Any knife will process game, it isn't a very demanging task.
Carving would be the next biggest test because you need to be able to make spoons, chairs, or drying racks, or other items that make life great i the woods.
That Bindlestitch guy knows a few things about knife testing. heh heh
The function of leadership is to produce more leaders, not more followers.
One stick fire and carve a bowdrill set including the bow.
I also like to make four or five working primitive traps to put a knife to test
carve a "try stick". There is info here but I'm having a hard time finding it. Google it
I've spent quite a lot of time on beaches next to large expanses of tundra. The only wood is driftwood, and the twig-size wood is rare and what there is of it is always wet. All driftwood is wet in the outside, but most has dry centers. Since I might not always have an axe, batoning is a good skill to have even if I might not use it very often. Conditions vary.
For that matter, a lot of wood can be simply just broken off to shorter lengths, too, with no real need for an axe/hatchet, either. Even often able to split quite a bit of wood, using no blade. I did quite a bit of camping for many years, with no axe/hatchet and never batoning. No problem.
But I do *enjoy* using the tools. And it's good to know how well enough. A lot of bushcraft isn't "necessary" but chosen and enjoyed/appreciated.
For me tests would include...
Sharpenablity.
Edge holding ability.
Ability to make feather sticks.
Use as a planner/scraper.
Abillity to drill a hole in a bit of wood (for prepping a hearth board for a fricton fire set)
Food prep, I have no use for a knife that I can't slice veggies with.
Game processing, skinning and jointing.
Light batoning, to finish notches such, not spliting logs. I carry a tomahawk/hatchet/axe anyttime I am out.
For what its worth, my prefered knife is usually something along the lines of a butcher type knife with 5 to 6 inch blade that has had its tip width narrowed down to a bit sharper point or a typical style pukko. Never stainless steel and usually a plain jane wooden handle.
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