Boning knife vs cleaver on chicken backs, the knife wins every time

I used to hack through chicken backs with my 8 inch cleaver until my old boss at the shop in Greeley told me to switch to a stiff boning knife. Took me two crates to get the feel but now the backs come off in one clean piece with way less bone shatter. Anyone else ditch the cleaver for knife work on poultry, or am I the only one late to this?

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