either just 2" OD sticks, to start a fire when wet, or first make some hardwood wedges. all you have to do is start the split with steel blade, insert wedges , baton down the wedges. I am just not impressed with the utility of these 3/16" prybars with scandi-grinds. they are heavy clunks that are hard to use for skinning. or slicing meat thin for jerky, fileting fish, etc.