Meat at room temperature and beyond is very difficult to cut. It’s best to chill meat to just above freezing.
Also, that is the incorrect knife for cutting through bone. Scissors are usually better but the bone crunch would be splintery and messy.
You’ll probably get a nasty infection. Also, if you fall over when you are holding something, you’ll only have a nub left to catch your fall with.
Leaning on a nub doesn’t work as well as leaning with a hand.
Also, on muddy or snowy days, you’d leave an interesting set of nub prints behind you.