Okay, this has probably been asked before, but I am running out of time... I want to know what kind of knife (knives) I need to make butchering as easy as possible. We butchered the first roo last weekend. We thought the knife was sharp, but not nearly sharp enough. I'm by no means an expert on knives, so I need some good opinions so I don't waste my money at the store. Can anyone help? Thanks!!!