I had no idea my knives were as dull as they were until I processed a few chickens last week. Can anyone recommend a great knife/sharpener ? What kind of sharpener do you use for your knives? We had actually sharpened them before processing but apparently not enough. I’m thinking about just using poultry shears next time, but I would still need a boning knife I’m assuming. I know I could just get a cheap disposable one and get a new one every time, but I would like to have one that I can sharpen and re-use. I’d like to pay for quality as I have read about sometimes breaking in half during use. Thanks for the input!