Need a knife...

[AinaWGSD]

We also use a scalpel both for exsanguination and butchering. Very sharp, cuts through everything but bone, quickly and easily replaceable when dulled and inexpensive.

 

[Coops Dad]

My new favorite knife. Works awesome for skinning chickens without cutting or poking myself or any bit of the chicken I wasn't intending to puncture. Really helps remove the skin well on legs especially, to get the skin flaps started around the hock joint, and separate the skin from the drumstick/legs. Also useful for connective tissue separation on back, shoulders, rear, etc. Not so much for parting the bird. Easy to sanitize and sharpen using a hand-held knife sharpener. Thought I'd share.

https://dexter1818.com/sani-safe-4-slimming-knife/

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I love crispy skin so it stays on the carcass.