Hacksaw is right, go with a Scandinavian traditional grind, single bevel like no. 3 on the picture below. No silly micro bevel as you find on kitchen knives or more modern knives when sharpness is sacrificed for resilience so that you don't have to sharpen it too often. The Scandinavian grind is easier to sharpen anyway and you don't need specialized systems to maintain the edge.

But the most important point is that the large flat bevel will allow you to shave wood more easily for making feather sticks, when a secondary bevel will act like a ski on the wood and it will be more awkward to shave wood.

Also pick a knife that has almost no guard. Guards are for fighting only. Look at butcher, filet, kitchen knives etc, they don't have a guard that would get in the way in some applications.

And get a carbon steel blade so that you have the option of making fire with a flint or a piece of quartz found in the woods and charcloth...