King Hui of Liang watched the cook dissecting1 an ox. Up went his hand, down went the knife, cutting it just right with dexterous2 movements. The King praised: "Your skill is excellent!"
The cook answered: "I can do it so dexterously3 because I am familiar with the physiological4 structure of the ox. I see perfectly5 well each and every part of the ox which is no longer a whole ox to me. I have a clear mental picture of where its joints6 and main and collateral7 channels are, and know exactly where to start cutting and how much force is needed."
The cook continued: "The knives of others become blunt after being used for a short time, whereas I have used my knife for 19 years and slaughtered8 nearly 1,000 oxen, and it is still as sharp as a new one. However, when I come across a complicated structure, I would be cautious and conscientious9 and dare not be the least negligent10. I cut swiftly but lightly with great concentration and care.
After hearing this, King Hui of Liang said: "What you said is wonderful!From you I
