It sounds like lots of good info here.
I currently only have a couple of folding pocket knives and I don't carry them very often. I have them for deer and hog skinning when I go hunting.
My application is generally skinning animals and I have one other fixed blade knife which is a fail safe tool for the wilderness that is legal "open carry" length in Texas should I go from the field and into town with it on my belt.
1) I always make sure that the blade is a good steel for the application, something with some carbon in it, check the steel number and make sure it's a good numbered steel for your application
2) After that for skinning I try to get blades 2 inches or shorter. That length is amazing for the amount of control you have with it. Smaller = more precision and ease of control.
3)Finally for skinning I get ones that have a handle/body that is "skeletal" like so that you can wash material that gets in the handle and blade very easily.
With all of those specs I am currently using less expensive "acceptable" steel skinning knives that are Buck brand. When skinning pigs their hide will dull anything so I prefer to have a blade that will sharpen easily in the field with simple/crude sharpening tools and I don't have to worry about ruining the blade because it isn't intended to be a pristine blade. I'm looking for just a work horse blade that will easily sharpen, hold an edge fairly well, and will handle a little bit of abuse very well.
One of them is this exact model. Notice how it is small bladed and can be washed easily to get all the gunk out of it.
Depending on your application you may want to get a better quality steel than what I am using but again, this is all application dependent.
A great example of "application dependent" is that I have ceramic knives and steel knives at home and use them for different things. Slice chops off a pork loin with a ceramic knife or eat a boneless steak with a ceramic steak knife and you will know easy slicing/cutting heaven. Try and debone something with a ceramic knife and you will be break it to pieces and throw it in the trash lol.
Use a quality steel boning knife and you will debone a piece of meat with ease.
So have the correct knife for the job made of the correct materials and u can't go wrong :)