Well I guess it can be done, but unless you have a very good reason, I would rather get a good outdoor knife that would full fill the outdoor tasks and get some sort of cheaper cleaver for those heavy kitchen tasks. Since outdoor knives have been designed for very different purpose they will be awkward at best in the kitchen (big bolsters, too thick blades, etc..).
If you really want to chop wood you need a big bowie knife or better yet machete of some sort (I can not help but think of knives Burt Foster does)- I would not want to try to portion chicken with that.
Since I get the impression that you need an outdoor knife anyhow - just get one that will work best outdoor and then just try it in kitchen - maybe it will work, maybe not. But I would not try to choose outdoor knife with kitchen use in mind - you may end up with a knife that will be miserable at both tasks.
My personal experience is with Mora 2000 - which is by all accounts a very light and slim blade for an outdoor knife. It is still NOT pleasurable to use for cooking - only the tip part is thin enough not to wedge even semi-hard food ad there is absolutely no clearance for fingers. It would be of course not suitable for cutting bones or frozen food at all.