I grabbed an industrial Dexter boning knife from the restaurant supply store at 35th Ave and Northern. It's one of the white handled knives that can be picked up at Costco, Sams, RD etc fairly cheaply--$10-$15 ish. It's pretty sharp, and makes a lovely, clean cut between ribs. It's a boning knife, so it is a bit flexy for carving type work, but I've used it trimming Spares down to St. Louis, and it whispers right through. I'm thinkin' bout getting the Sankotu style Sam's sells at 2/$19. They'll certainly do the job, and you won't worry about your $40-$80 or more knives.
Or get the Shun line, and wear 'em on your hip. With an alarmed lanyard.
And thanks for the links to the great websites, Marshall and Ralph. Drooling now...