I have couple fixed blade knives with D2 steel and they can get razor sharp. I carry that on my belt.
But I still carry an outdoor edge in the back pack for skinning and braking down an animal, using the Gutless method. After all the meat is off. I open the guts and get the heart, liver and tenderloin.
Outdoor edge blades are much easier to swap out than havalon.
I know you said no replacement blades. Much easier swapping out a blade than trying to sharpen on the spot when your hands are numb and bloody .
To each his own

All of them do something better than the 30-06, but none of them do everything as well.