I'm trying to improve my speed when cutting up chickens, into eight pieces, for saute. I try to cut through joints with ease, and avoid direct contact with bone. I use an old Whustof chef's knife exclusively for this job. It doesn't hold an edge very long. Some people use a combination of knives. I feel like I should be able to breakdown one chicken without having to clean two knives. Occasionally I send my knife out to be sharpened. I've got a chef's choice knife sharpener that I don't get around to using. I feel ambivalent about the edge it puts on the knife.
What knife should I use, and what's the easiest way to keep it sharp between those times that the edge gets a total overhaul? A carbon steel knife plus a whetstone seems like a lot of work. I'm considering a Forschner chef's knife to use with the chef's choice sharpener. Or maybe an F Dick Multi-cut honing steel and then send the knife to a professional. Or diamond steel, global/shun knife?
Check out this guy speed along. I think he is using the Chinese method? I like the French.
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