I recently took part in a knife skills workshop and during part of that workshop we were taught how to cut up a whole chicken into different sections.
I was expecting to use a boning knife for this task, but in fact our instructor had said that the best knife to use was in fact a paring knife as it is easier to use and handle when getting around the chicken. As a group, we typically worked around the joints, rather than trying to cut through them, to keep the cuts as neat as possible.
From looking online, almost all advice seems to advocate using a boning knife. I would like to go through the exercise of cutting up a chicken a few times at home, but I am now unsure which knife I need to be using for this task?