In my opinion, the right way of cooking is to always start by removing all bones with a specialized knife, i.e. a boning knife or a filleting knife. The meat w

In my opinion, the right way of cooking is to always start by removing all bones with a specialized knife, i.e. a boning knife or a filleting knife. The meat without bones and also most vegetables can be handled by the currently existing ceramic kitchen knives and they could be handled by a diamond knife (though diamond, even in polycrystalline form, is much less tough than zirconia ceramic or silicon nitride ceramic, which are better suited for kitchen knives).