I have 2 large dogs that go through 3 chickens every 4 days. I use either a 6" sandwich knife or my 9" chef's knife (both wustof classic) to cut themapart, but when I'm hacking through the spine or breast bone, I feel terrible and it kills the edges on my knives. I am certainly not a knife connoisseur, but I do like my knives to be servicably sharp ( I use a Spyderco Sharpmaker to keep an edge on them(I'm sure there are plenty of you gnashing your teeth right now)) I'm thinking that a big fat scary, maybe rusty cleaver would do the job? Is there a specific brand I should be looking for? Just go to goodwill and find SOMETHING that I can put an edge on? Preferably something cheap with some weight behind it to generate destruction upon these chickens.