Is halving a chicken knife abuse?

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Many years ago, when I was first learning to cook, I read a Consumer Reports test of kitchen knives. They said, “Cutting chicken bones is within a chef’s knife’s purview.” And that’s one of the things they did with each chef’s knife involved. I’ve used kitchen knives on chicken bones ever since. Never a problem.

Do a search for "Western Deba Chicken" and look at the kitchenforum video by Theory. This convinced me to get the Tojiro Western Deba. I have used it on chicken with no edge damage and no loss of sharpness. The knife is made for this sort of heavy work. It makes my 8" Sabatier look like a light weight slicer.

I agree.

I actually use Tojiros in the kitchen, which I guess among kitchen knife aficionados are known to be a tad on the chippy side. For a few months after I first got them, I would prepare dinner for my wife and I nearly every night because of my work hours. Once my hours changed and she started to do the cooking, she of course started using the kitchen knives more than I.

Just a couple days ago I noticed something interesting: although the gyuto and santoku were a little dull but had minimal edge damage despite handling tougher tasks, the small petty and utility had a bit of chipping. I tend to use the former while my wife tends to use the latter.

So I'm willing to bet that technique comes into play a fair amount. And if there's edge damage... that's why my waterstones are kept in the kitchen.