庖丁解牛 — “To demonstrate exceptional skill and proficiency in a task”

There was once a cook named Ding who dismembered oxen for King Hui of Liang. As his hands touched, shoulders leaned, feet stepped, and knees pressed, every movement produced a harmonious sound, perfectly in tune with the rhythms of ancient music. King Hui exclaimed, "Ah, excellent! How have you achieved such extraordinary skill?"

Cook Ding put down his knife and replied, "What your servant pursues is the Dao, which goes beyond mere technique. When I first began to dismember oxen, all I saw was the whole ox. After three years, I no longer saw the whole ox, but rather its internal structure. Now, I operate by spirit, not by sight. My senses stop, and my spirit guides me.

I follow the natural grain, carving through the large cavities between the joints, and slipping my knife into the open spaces. I never touch the main ligaments, muscles attached to bones, or the large bones themselves. A good cook replaces his knife annually because he cuts through flesh. An ordinary cook replaces his knife monthly because he chops through bones. But my knife has been used for nineteen years and has dismembered thousands of oxen, yet its edge is as sharp as if it just came from the whetstone.

The joints have gaps, and my knife blade is thin. Using a thin blade to enter these gaps means there is ample room to maneuver. That's why my knife has lasted so long.

Even so, whenever I encounter a difficult spot where tendons and bones are intertwined, I become cautious, focusing my gaze and slowing my movements. I move the knife gently, and with a soft 'whoosh,' the flesh and bone separate like earth crumbling to the ground. I stand up, holding my knife, looking around with a sense of accomplishment and deep satisfaction. Then I wipe the knife clean and put it away."

King Hui said, "Excellent! From Cook Ding's words, I have learned the principles of nurturing life."