Well first off I like my BWM. In my Utopian world there couldn't be ONLY ONE.
1. BWM for the big stuff.
2. INFI S5 or 4 inch blade INFI for most of the stuff, 3/16 in only, but 5/32 would work if no more than 4 inches long. (just my personal preference) Heck, one of the Mini TGLB knives would probably work as well, but I still think I prefer the blade profile of the S5.
3. A 3 inch blade INFI, rather slim in blade height. I'd say 3/4 to 1 inch from edge to spine with a straight handle. Would work for a skinner (if it was shaped like the 311) and would also work for cleaning fish and food prep.
Once again, this is just my thoughts, NOT based on any real world (cept maybe the kitchen) use.
As much as I like Dan's knives, and I DO like them, as I get older I appreciate the ease in sharpening INFI and that it requires less maintenance to keep in tip top shape.
So there you have it, INFI by about 0.000001 percent.
ETA: I think we already have #3 covered with Dan's Scrapmax blades in Elmax. Having only the 340, it would be my pick.
Just keep rubbing that BWM in my face Randy...
As for Elmax, I've found that the Scrapmax takes a wickedly sharp scalpel-like edge that dulls quickly to a useable moderately sharp edge that holds for a good while.
I've not had any issues with my 1311 or my Chopweiller that would make me think they do not excel at being abused or beaten hard. As for the description of INFI on larger blades, sounds a lot like SR77. Gets pounded, rolled, and twisted, but comes back fairly easily.
I have a War Dog (INFI) and an RMD (SR101) that both have seen significant field time--probably about 15-20 deer each. The WD strops back quickly to razor sharp but dulls quickly. The RMD holds its edge much longer but takes a little longer to sharpen. IMO, it's a wash since I figure I spend probably the same amount of time total keeping them equally sharp.
