Silkies require a good sharp knife. The typical kitchen knife isn't very sharp (at least not at my mom's or brother's house). I spread the outside feathers best as possible then hold them down with my thumb that gives a clear path as best you can for the knife. Then take the best sharp knife you can (we have a specific knife for fish and chicken processing) and put it against your thumb. Use your index finger to catch the weight of the blade and cut clean and long. Think as if you have a sword or a golf club and one even motion pull down and into the neck and fluff. If you have a godo knife you wont need to do anything but pull, the knife will do the cuting work. A knife with a little distance is best because it gives more time for the knife wo work down to the bone. I think a really good knife and a solid cut is better for the animal because when you get a good sharp cut you might not even realize you are cut until you see the blood. Sure you know something touched you, but no idea it was a cut. I took a couple pictures using a pen as a stand in for the neck. Prep & hold the feathers back while pushing the index finger forward to support the incoming knife. Get the knife and do it firmly and quickly, a good knife will cut through the fluff.