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CoyDog,
Didn't say I do, said you could - if necessary.
Main knife's got the blade + saw = ~3.5" long & relatively "flimsy" (by some standards). You don't have to horse a blade through to make it work. Still, we quarter/bone elk with these.
The shoulders aren't hooked onto anything except by muscle, which all but "unzips" around the shoulder blades. Follow the bones right around the hams (between the different muscle groups) & pop the "stuff" right around the ball joint. Bone the neck, ribs, straps, tenderloins & whatever not caught in the first pass.
Even to just quarter, working the blade along the cartlidge that connects bones will pop 'em apart.
Friend o' mine says he can bone an elk without getting into the guts - have no idea about getting the tenderloins w/o doing that.
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