What is the practical function of larger knives? I've owned several with blades in the 7-1/2 inch range .. at that point, they seem to have a lot of leverage against you for skinning and processing meat. The one 10-11 inch knife I owned was not much good for ... anything. Too big for meat, too small for machete work. Or at least a pretty large compromise for either use. Any wood I'd want to split with a knife can be split with a lot smaller knife .. for what they won't do well, I want an axe. So .. puzzled.
What's your take? Are knives like the OKC "RFAK II", Cold Steel Trailmaster, and others that general size of any real use? If so, what is it? Maybe there is something they do well that I just overlook?
