Originally Posted by Michael in FtW
A "western" chef's knife (I assume you mean something like the standard "French" chef's knife) is no more designed for "hacking" a chicken than a Japanese chef's knife. For hacking through bones and cartilage you need something more substantial with a bit more heft - you really need a cleaver. Recently, America's Test Kitchen/Cook's Illustrated aired a program where they looked for the best tool to hack a chicken (including using an axe) and they concluded that a cleaver was the tool of choice (it actually did a better job than an axe).
I bought mine at an Asian market several years ago and it is the only knife I think about reaching for when it comes time to cut up a chicken. The market had two to choose from - one was a plain carbon steel and the other was a high carbon Stainless Steel ... I opted for the SS model. I don't remember what it cost exactly, but it was in the $10-$15 price range.
As for info on sharpening knives - just check some of the previous threads in this forum. We discuss it frequently.
Oh no, I'm very sorry! I was joking; I've never used a chef's knife like that! Ooops! Did I bring your heart up into your throat?
Actually, I've never gone through chicken bone at all. Only through cartilage, but then I did use my old chef's knife so I guess I did commit a sin
I guess I had better re-think what my next knife should be, then. Thank you for the advise!