TANTO
I carry one of each, just because I have one of each, mostly. I have more faith that the tanto point will cut through the greenbone of a rib and get to where it will do some good a little better than the drop point.
If any of you have cut through a cervidae sternum, you know what I mean. Once you get it started, any old knife cuts right through the bone. It seems like the tanto point might get started with less of a thrust behind it than the drop point. The idea is that maybe you can get the job done with less of a muscular committment to the thrust, which is good in case you have to try again real quick.
In the old days, everybody practiced holding the blade flat so it had a better chance of missing ribs, but you know lots of things don't work out like they do in practice. We all held our knives just like cooks and butchers do, (That was before all of the different grips they teach nowadays.), the idea was control rather than maximum force.
Of course this argument for the tanto tip is based on just looking at it, I haven't had to test the theory.
As far as slashing goes, it seems that the tip would be pretty irrelevant. I can't say, I never had an occasion to slash.
God bless and y'all be careful out there.