[ Kojirou grabs another chicken and plops it down on the cutting board, knife at the ready. ]
You simply have to know what you're doing. A knife like this is not a bone cleaver, so don't use it like one. Remove the legs and wings at the joints, and slice the breasts off the bone. If you've done it right, you should meet barely any resistance at all.
[ He demonstrates, a small chop removing both drumsticks and thighs from the bird. ]
And once you have your form down, then you can practice getting faster. And then it's merely a matter of mastery through repetition. That advice, you'll find, is true for martial arts too.
no subject
[ Kojirou grabs another chicken and plops it down on the cutting board, knife at the ready. ]
You simply have to know what you're doing. A knife like this is not a bone cleaver, so don't use it like one. Remove the legs and wings at the joints, and slice the breasts off the bone. If you've done it right, you should meet barely any resistance at all.
[ He demonstrates, a small chop removing both drumsticks and thighs from the bird. ]
And once you have your form down, then you can practice getting faster. And then it's merely a matter of mastery through repetition. That advice, you'll find, is true for martial arts too.