First you start with a 12 ga and some dekes...
For domestic birds I separate them to have the best flavor. Render the fat off the breasts
I'm afraid you can't remove the entire burr of VG-10 with a 1200-stone.
Love that suji!
Thanks Marko, one Of the most beautiful knives I've seen and flawless work
Do you have access to a Chinese market where you can get things like bean sauce, thin soy sauce, black soy sauce and Shao Hsing