Rather than shilling knives, tell us what TYPE of blade you use and why? What size of blade to you use? What's is good and bad for? What do you think about different blade types, sizes, and materials?

I use a Morakniv Companion HD with a partial-tang 4.1" carbon steel drop point blade. I seems to work fairly well for most everything including battoning and basic carving, but I don't have anything to compare it to. The one thing I've found that it's subpar for is food prep and filleting fish due to it's thick blade. I'm a poorfag and I don't know much about knives.