I think this should be moved to the knife forum. That said, when I cut a whole chicken, I like a boning knife. It has the ability to get into the joints and cut off the legs, thighs, wings, etc, without mangling them, raw or cooked. For pork loins and tenderloins, any good knife will do, it isn't rocket science, you're basically just slicing. THere are two of us in our household, and when I buy a pork loin, I freeze it for a few hours, then slice half of it very thin and freeze all of it. The thin slices are for schnitzels and stir fries. Tenderloins usually come two to a package, and unless I'm having company, I separate the two and cut each in half before freezing.