Like to propose a slightly radical suggestion for the grind, Red. Have you considered a chisel grind?
Ive been looking at Japanese kitchen knives and Japenes wood carving knives recently, and those with a chisel grind look well suited to your stated main purposes for this knife.
It seems to me the chisel grind would make for a good slicer for food prep (flesh or veg) and for very accurate push cuts in fine woodworking. Feathering fire wood might be problematic with the flat side of the blade to the wood (as there would be no bevel to act as an angle guide). But then again, if you are ambidextrous at all, this would not be a problem, as all that would need to be done would be to hold the knife in the other hand so as to place the bevelled side of the blade on the wood.
Im a little ambidextrous, in as much as I hold a pen in my left, and use scissors in my right hand and so forth. So this chisel grind thing is appealing to me.
What say you? Id be very interested to hear what Stuart has to say about the chisel grind, too.
I know my thinking is perhaps a little lateral, but as I see it, its all grist to the mill, so to speak.
Best regards,
Paul.