"Kill It, Cook It, Eat It"

sorry I guess I should do a search before I ask the question.

When we butchered our chickens we used several different knives, but the main ones were hubby's Filet knives...very sharp is a must!

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"At The Worlds Beginning There Was A Mother"
~ Chinese Tao Te Ching~

No reason to apologize. We raise sheep, for sheep and lambs I kill them with an eight inch boning knife. They make a smaller skinning knife for lambs, I use one of those. I have a two and a half pound cleaver, another eight inch boning knife and a chefs knife. That's all I need.

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The best of men is only a man at best.