The easiest way to debone is with your fingers after cooking. I know most of you would not prefer that, but it can be done with knife and fork also. We actually prefer fish with bones and all in most dishes. Don't mind me saying this, but carp is actually fairly easy to eat with some practice and in my scale of bony fish I would put carp at probably 3 or 4 out of 10. At 10 I would put Hilsa. That fish is incredibly bony, but you probably will not find a better tasting fresh water fish. I have stopped eating Hilsa now, can't afford the time
In the last one year I have caught my very first rainbow, cutthroat, sucker fish, coho, chinook, steelhead, crappie, bass, bluegill and perch. This year I have to get a carp in that list. Been out a couple of times already, but as usual no bites.
Cheers
Monty