Meat chicken question

[neo71665]

I use a buck 110

 

[RoosterML]

I’ve been doing axe and stump but this go around I’m going to try bypass loopers. These were very sharp off the shelf and seem to be very easily sharpened.
For processing I use about a 6” kitchen knife.
I do have the same knife as @Tre3hugger with the replaceable blade by Edge but wasn’t for me to bleed out. I want quick death.
These loopers will be used for nothing else but dispatch.

 

[Mrs. K]

I use a banded razor blade, a hand held pruner and a good kitchen knives.

I butterfly mine, which means cutting out the back bone, and then parting them out. I mention it, because then you don't have to worry so much when you are removing the organs, if you leave something, it is easy to see when you butterfly.

Mrs K

 

[Mountain Roost]

hatchet and log for kill

shears for tail, wing tips, feet, and neck

boning knife for opening cavity and cutting into parts

8" cleaver for splitting breasts

 

[cassie]

I use a box cutter and replace the blades frequently.