Sideways Cut

The downward approach was starting to cut my Precious Carcass's spine too jaggedly.

(It's a good thing I didn't opt to use the saw - it would have made a real mess.)

Ever the Problemsolver, I lay the spine on it's side like a spent lover waiting to be spooned.

The new approach and the always sharp Henckels kitchen knife yields a nice, long, slow, smooth, clean, cut.

I am quite satisfied.

But I am quite freaked out now too. I kid you not - cutting through that spine felt like cutting a real piece of meat. Like cutting into a firm, well done, pork tenderloin.

After I finish "reading" this "book" (or before) I may require some professional help.