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A 12" chef knife is plenty stout....might just be afraid to push too hard as it's rather unstable. Back is easy to halve crosswise between vertebrae. Yes, have done this, but still have had trouble cutting thru along keel line. Might try poultry shears(I use bypass pruners as poultry shears...

Do you cut lengthwise to split the bone in breasts? If so, how exactly? I used to be able to do this with grocery birds and large(12") sharp chef knife. Either I'm getting weak(can't pound on knife with hands anymore) or have lost some savvy. Maybe I need a cleaver.