For those of you who use a knife and not a hatchet, What kind of knife do you guys use when you process? Hubby wants to know. And what's the best way to tell if it's sharp enough?
The knife needs to be at least three inches long
Good ones here:
http://www.chickenpickers.com/knives.html
A killing knife and a boning knife are good. You need a knife sharpener and a steel. Use the steel often and during processing. You may need to sharpen once or more depending on how many you are processing. The knife needs to be able to easily cut paper.
A good pair of poultry scissors can help.