I'm looking for information on knife skills that does not assume soft western knives are used. In particular, this is the only way of boning chicken legs I know of:
(excuse my French )
It involves scraping the bones - not going to work well at all with a Japanese petty.
How do the Japanese do it?
Beyond chicken legs, I'd be very interested in any other knife skills information that works for thin hard knives.
(BTW, this is about to be back in print: http://www.bookdepository.com/Japane.../9781568364902)