Thanks guys! Here's some more.
Okay so thigns I have learned recently 1) a chicken carcass in focus always looks terrible.
This is one simple slice, impressive, it was certainly sen tot me with a great edge even after all the work it had done before it got here, someone or everyone has done a real nice job of maintaining the edge. The sweep of the blade also made it feel perfect for the task.
The front was just as simple.
Went through the sinew here like it was nothing.
the meat teased off the ribs fairly easily. I really liked having the strong and pointy tip, shown in the next picture, for this part. The grip was firm and the serrations and handle design made it easy to keep control.
love this tip
Cutting through the wing tips was a little tougher because I didn't hit the joints perfectly, the knife helped me out by simply cutting through the bone before I could back up.
This came off as easily as it looks.
Ta dar, chicken for the week, the rest went into a crockpot to make stock and I may use it to bake a pie later this week. This was fun.
This knife might be a hard hat worker but it takes a good photo as well if you ask me.
Here are some of my other attempts to be art-sy.
I'd like to thank Protourist for the passaround and the chance to use this (yet to be formally named) knife, it's a great knife and I'm having a lot of fun using it. I'm going to try and get to work on some wood today or tomorrow.
I'm already convinced this knife is going to be a pretty good all around camp knife as well as a hunter. For a big knife it was remarkably comfortable doing delicate cutting work, (this is even a fairly small chicken,) I didn't even lose a finger.
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, had to keep stopping to wash my hands and it still needed a wipe down afterwards. This was earlier then the rest of the family likes to get up at the moment, 
