Words and Wisdom from Zhuangzi’
Author: terhubung // Category:
Words and Wisdom from Zhuangzi’
By Tony Blencowe
This is from the famous Daoist philosopher Zhuangzi’ so called Inner Chapters written around 500BC. I think it perfectly encapsulates Wing Chun Philosophy.
Chapter 3: Opinions on Nurturing Life
If you sort through for the strongest points fate has provided to you and set your course by them, then your body can be protected, your life can be perfected, your loved ones can be supported, and you can live out your natural life span…….
Cook Ding was cutting up an ox for Lord Wen Hui (Kind Gentle Official). With his hands in place, his shoulders hunched, his foot thrust forward, and his knee bent - every slice of meat fell in front of him as his knife seemed to hum a melody. With a steady rhythm, it didn’t miss a beat. It was equal to the dancing performed to the music of “The Mulberry Grove,” and as skillful as the musicians playing “The Jing Shou.”
Lord Wen Hui said:
“Oh, excellent! How did you come up with such a perfect technique?”
Cook Ding set down his knife and replied:
“Your servant is fond of Dao, which advances techniques. At the time when I first began as a butcher, all I could see was a whole ox. Three years later, I no longer saw the ox as a whole. Nowadays, I sense with my spirit instead of looking with my eye. My brain knows when to stop and let my spirit take over. Following the natural grain, noting the large gaps between the cartilage and observing the huge hollows - they already provide me with a map. When I come upon places where muscle and bone connect, that’s the only time I need to be forceful! A good cook changes his knife every year because he cuts. An ordinary cook changes his knife every month because he hacks. I’ve had my knife for nineteen years, and I’ve butchered over a thousand oxen. It’s as sharp now as it was when it was first honed. Each section of the ox has a gap, and the edge of my knife is narrower than that opening. Those are the gaps where I thrust my narrow blade. So wide are those places where I place my knife that there’s lots of leeway. That’s why I’ve had this knife for nineteen years and it’s still like new. Nevertheless, every time I come to a dense spot, I look for its difficulties. I proceed with caution and keep my guard up, considering when I should stop and when I should move slowly. I move the knife just a little bit and that part is quickly separated, like a clump of dirt shiftng on the ground. Then I lift up my knife and stand up straight, pausing to look at all my work until I’m satisfied with it. Then I properly clean my knife and stow it away.”
Zhuangzi’
Translated by Nina Correa
By Tony Blencowe
This is from the famous Daoist philosopher Zhuangzi’ so called Inner Chapters written around 500BC. I think it perfectly encapsulates Wing Chun Philosophy.
Chapter 3: Opinions on Nurturing Life
If you sort through for the strongest points fate has provided to you and set your course by them, then your body can be protected, your life can be perfected, your loved ones can be supported, and you can live out your natural life span…….
Cook Ding was cutting up an ox for Lord Wen Hui (Kind Gentle Official). With his hands in place, his shoulders hunched, his foot thrust forward, and his knee bent - every slice of meat fell in front of him as his knife seemed to hum a melody. With a steady rhythm, it didn’t miss a beat. It was equal to the dancing performed to the music of “The Mulberry Grove,” and as skillful as the musicians playing “The Jing Shou.”
Lord Wen Hui said:
“Oh, excellent! How did you come up with such a perfect technique?”
Cook Ding set down his knife and replied:
“Your servant is fond of Dao, which advances techniques. At the time when I first began as a butcher, all I could see was a whole ox. Three years later, I no longer saw the ox as a whole. Nowadays, I sense with my spirit instead of looking with my eye. My brain knows when to stop and let my spirit take over. Following the natural grain, noting the large gaps between the cartilage and observing the huge hollows - they already provide me with a map. When I come upon places where muscle and bone connect, that’s the only time I need to be forceful! A good cook changes his knife every year because he cuts. An ordinary cook changes his knife every month because he hacks. I’ve had my knife for nineteen years, and I’ve butchered over a thousand oxen. It’s as sharp now as it was when it was first honed. Each section of the ox has a gap, and the edge of my knife is narrower than that opening. Those are the gaps where I thrust my narrow blade. So wide are those places where I place my knife that there’s lots of leeway. That’s why I’ve had this knife for nineteen years and it’s still like new. Nevertheless, every time I come to a dense spot, I look for its difficulties. I proceed with caution and keep my guard up, considering when I should stop and when I should move slowly. I move the knife just a little bit and that part is quickly separated, like a clump of dirt shiftng on the ground. Then I lift up my knife and stand up straight, pausing to look at all my work until I’m satisfied with it. Then I properly clean my knife and stow it away.”
Zhuangzi’
Translated by Nina Correa