In reply to Broony:
Fixed blade is the safest and most practical, be aware of the law, you can't carry it around "just in case" you might want to use it. But it is not going to close on you, a full tang handle is as strong as it can be and it is easier to keep clean if you are going to use it for food.
Go for a simple blade shape, 3mm or 4mm thick, drop point or spear, full flat grind, full thickness at the spine. Mikarta handle scales are the most practical, O1 steel holds a good edge but difficult to maintain stain resist steels such as RWL34 and D2 or 410 are all good (RWL34 is my favourite)
That will give you a knife that is slicey(tm) and strong enough to baton firewood.
I can make one for you if you like!