[AnAmericanMother]

Make sure your knife is (1) a short narrow blade; (2) VERY sharp. What they call a "boning knife" is best.

And SHARP SHARP SHARP. Use a honing steel. If you have a choice, get a mild/carbon steel knife that you can keep razor sharp (stainless doesn't hone up as sharp). It's the dull knives that cut people. And curl the fingertips of your non-dominant hand under, keeps 'em out of the way.

( . . . experienced chicken-cutter, with only one bad scar. I learn pretty quick. . . )

[Lemondropkid31]

You all need to see these videos off of Tim Woolley's horse racing site. They are fantastic!!

http://www.timwoolleyracing.com/news/2006/05/barbaro_multime.php