B U R E A U O F P U B L I C S E C R E T S
King Hui of Wei had a carver names Ting. When this carver Ting was carving a bull for the king, every touch of the hand, every inclination of the shoulder, every step he trod, every pressure of the knee, while swiftly and lightly he wielded his carving-knife, was as carefully timed as the movements of a dancer in the Mulberry Wood. . . .
Wonderful, said the king. I could never have believed that the art of carving could reach such a point as this.
I am a lover of Tao, replied Ting, putting away his knife, and have succeeded in applying it to the art of carving. When I first began to carve I fixed my gaze on the animal in front of me. After three years I no longer saw it as a whole bull, but as a thing already divided into parts. Nowadays I no longer see it with the eye; I merely apprehend it with the soul. My sense-organs are in abeyance, but my soul still works. Unerringly my knife follows the natural markings, slips into the natural cleavages, finds its way into the natural cavities. And so by conforming my work to the structure with which I am dealing, I have arrived at a point at which my knife never touches even the smallest ligament or tendon, let alone the main gristle.
A good carver changes his knife once a year; by which time the blade is dented. An ordinary carver changes it once a month; by which time it is broken. I have used my present knife for nineteen years, and during that time have carved several thousand bulls. But the blade still looks as though it had just come out of the mould. Where part meets part there is always space, and a knife-blade has no thickness. Insert an instrument that has no thickness into a structure that is amply spaced, and surely it cannot fail to have plenty of room. That is why I can use a blade for nineteen years, and yet it still looks as though it were fresh from the forgers mound.
However, one has only to look at an ordinary carver to see what a difficult business he finds it. One sees how nervous he is while making his preparations, how long he looks, how slowly he moves. Then after some small, niggling strokes of the knife, when he has done no more than detach a few stray fragments from the whole, and even that by dint of continually twisting and turning like a worm burrowing through the earth, he stands back, with his knife in his hand, helplessly gazing this way and that, and after hovering for a long time finally curses a perfectly good knife and puts it back in the case.[*]
Excellent, said the king of Wei. This interview with the carver Ting has taught me how mans vital forces can be conserved.
Translated by Arthur Waley
(Three Ways of Thought in Ancient China, 1939)
[*See the Burton Watson translation, below.]
Prince Hueis cook was cutting up a bullock. Every blow of his hand, every heave of his shoulders, every tread of his foot, every thrust of his knee, every whshh of rent flesh, every chhk of the chopper, was in perfect rhythm like the dance of the Mulberry Grove, like the harmonious chords of Ching Shou.
Well done! cried the Prince. Yours is skill indeed!
Sire, replied the cook, laying down his chopper. I have always devoted myself to Tao, which is higher than mere skill. When I first began to cut up bullocks, I saw before me whole bullocks. After three years practice, I saw no more whole animals. And now I work with my mind and not with my eyes. My mind works along without the control of the senses. Falling back upon eternal principles, I glide through such great joints or cavities as there may be, according to the natural constitution of the animal. I do not even touch the convolutions of muscle and tendon, still less attempt to cut through large bones.
A good cook changes his chopper once a year because he cuts. An ordinary cook, once a month because he hacks. But I have had this chopper nineteen years, and although I have cut up many thousand bullocks, its edge is as if fresh from the whetstone. For at the joints there are always interstices, and the edge of a chopper being without thickness, it remains only to insert that which is without thickness into such an insterstice. Indeed there is plenty of room for the blade to move about. It is thus that I have kept my chopper for nineteen years as though fresh from the whetstone.
Nevertheless, when I come upon a knotty part which is difficult to tackle, I am all caution. Fixing my eye on it, I stay my hand and gently apply the blade, until with a kwah the part yields like earth crumbling to the ground. Then I take out my chopper and stand up, and look around, and pause with an air of triumph. Then wiping my chopper, I put it carefully away.
Bravo! cried the Prince. From the words of this cook I have learnt how to take care of my life.
Translated by Lin Yutang
(The Wisdom of Laotse, 1948)
Cook Ting was cutting up an ox for Lord Wen-hui. As every touch of his hand, every heave of his shoulder, every move of his feet, every thrust of his knee zip! zoop! He slithered the knife along with a zing, and all was in perfect rhythm, as though he were performing the dance of the Mulberry Grove or keeping time to the Ching-shou music.
Ah, this is marvelous! said Lord Wen-hui. Imagine skill reaching such heights!
Cook Ting laid down his knife and replied, What I care about is the Way, which goes beyond skill. When I first began cutting up oxen, all I could see was the ox itself. After three years I no longer saw the whole ox. And now now I go at it by spirit and dont look with my eyes. Perception and understanding have come to a stop and spirit moves where it wants. I go along with the natural makeup, strike in the big hollows, guide the knife through the big openings, and following things as they are. So I never touch the smallest ligament or tendon, much less a main joint.
A good cook changes his knife once a year because he cuts. A mediocre cook changes his knife once a month because he hacks. Ive had this knife of mine for nineteen years and Ive cut up thousands of oxen with it, and yet the blade is as good as though it had just come from the grindstone. There are spaces between the joints, and the blade of the knife has really no thickness. If you insert what has no thickness into such spaces, then theres plenty of room more than enough for the blade to play about it. Thats why after nineteen years the blade of my knife is still as good as when it first came from the grindstone.
However, whenever I come to a complicated place, I size up the difficulties, tell myself to watch out and be careful, keep my eyes on what Im doing, work very slowly, and move the knife with the greatest subtlety, until flop! the whole thing comes apart like a clod of earth crumbling to the ground. I stand there holding the knife and look all around me, completely satisfied and reluctant to move on, and then I wipe off the knife and put it away.*
Excellent! said Lord Wen-hui. I have heard the words of Cook Ting and learned how to care for life!
Translated by Burton Watson
(Chuang Tzu: The Basic Writings, 1964)
*Waley (Three Ways of Thought in Ancient China) takes this whole paragraph to refer to the working methods of a mediocre carver, and hence translates it very differently. There is a great deal to be said for his interpretation, but after much consideration I have decided to follow the traditional interpretation because it seems to me that the extreme care and caution which the cook uses when he comes to a difficult place is also a part of Chuang Tzus secret of caring for life. [Watsons note]
Prince Wen Huis cook
Was cutting up an ox.
Out went a hand,
Down went a shoulder,
He planted a foot,
He pressed with a knee,
The ox fell apart
With a whisper,
The bright cleaver murmured
Like a gentle wind.
Like a sacred dance,
Like “The Mulberry Grove,”
Like ancient harmonies!
Good work!” the Prince exclaimed,
Your method is faultless!”
Method?” said the cook
Laying aside his cleaver,
What I follow is Tao
Beyond all methods!
When I first began
To cut up oxen
I would see before me
The whole ox
All in one mass.
After three years
I no longer saw this mass.
I saw the distinctions.
But now, I see nothing
With the eye. My whole being
My senses are idle. The spirit
Free to work without plan
Follows its own instinct
Guided by natural line,
By the secrets opening, the hidden space,
My cleaver finds its own way.
I cut through no joint, chop no bone.
A good cook needs a new chopper
Once a year he cuts.
A poor cook needs a new one
Every month he hacks!
I have used this same cleaver
It has cut up
A thousand oxen.
Its edge is as keen
As if newly sharpened.
There are spaces in the joints;
The blade is thin and keen:
When this thinness
Finds that space
There is all the room you need!
It goes like a breeze!
Hence I have this cleaver nineteen years
As if newly sharpened!
True, there are sometimes
Tough joints. I feel them coming,
I slow down, I watch closely,
Hold back, barely moving the blade,
And whump! the part falls away
Landing like a clod of earth.
Then I withdraw the blade,
I stand still
And let the joy of the work
Sink in. I clean the blade
And put it away.”
Prince Wan Hui said,
This is it! My cook has shown me
How I ought to live
My own life!”
Translated by Thomas Merton
(The Way of Chuang Tzu, 1965)
Cook Ting was carving an ox for Lord Wen-hui. As his hand slapped, shoulder lunged, foot stamped, knee crooked, with a hiss! with a thud! the brandished blade as it sliced never missed the rhythm, now in time with the Mulberry Forest dance, now with an orchestra playing the Ching-shou.
Oh, excellent! said Lord Wen-hui. That skill should attain such heights!
What your servant cares about is the Way, I have left skill behind me. When I first began to carve oxen, I saw nothing but oxen wherever I looked. Three years more and I never saw an ox as a whole. Nowadays I am in touch with the daemonic in me, and do not look with the eye. With the senses I know where to stop, the daemonic I desire to run its course. I rely on Heavens structuring, cleave along the main seams, let myself be guided by the main cavities, go by what is inherently so. A ligament or tendon I never touch, not to mention solid bone. A good cook changes his chopper once a year, because he hacks. A common cook changes it once a month, because he smashes. Now I have had this chopper for nineteen years, and have taken apart several thousand oxen, but the edge is as though it were fresh from the grindstone. At that joint there is an interval, and the choppers edge has no thickness; if you insert what has no thickness where there is an interval, then, what more could you ask, of course there is ample room to move the edge about. Thats why after nineteen years the edge of my chopper is as though it were fresh from the grindstone.
However, whenever I come to something intricate, I see where it will be hard to handle and cautiously prepare myself, my gaze settles on it, action slows down for it, you scarcely see the flick of the chopper and at one stroke the tangle has been unravelled, as a clod crumbles to the ground. I stand chopper in hand, look proudly round at everyone, dawdle to enjoy the triumph until Im quite satisfied, then clean the chopper and put it away.
Excellent! said Lord Wen-hui. Listening to the words of Cook Ting, I have learned from them how to nurture life.
Translated by A.C. Graham
(Chuang-tzu: The Seven Inner Chapters and Other Writings from the Book Chuang-tzu, 1981)
Ting the cook was cutting meat free from the bones of an ox for Lord Wen-hui. His hands danced as his shoulders turned with the step of his foot and bending of his knee. With a shush and a hush, the blade sang following his lead, never missing a note. Ting and his blade moved as though dancing to The Mulberry Grove, or as if conducting the Ching-shou with a full orchestra.
Lord Wen-hui exclaimed, What a joy! Its good, is it not, that such a simple craft can be so elevated?
Ting laid aside his knife. All I care about is the Way. If find it in my craft, thats all. When I first butchered an ox, I saw nothing but ox meat. It took three years for me to see the whole ox. Now I go out to meet it with my whole spirit and dont think only about what meets the eye. Sensing and knowing stop. The spirit goes where it will, following the natural contours, revealing large cavities, leading the blade through openings, moving onward according to actual form yet not touching the central arteries or tendons and ligaments, much less touching bone.
A good cook need sharpen his blade but once a year. He cuts cleanly. An awkward cook sharpens his knife every month. He chops. Ive used this knife for nineteen years, carving thousands of oxen. Still the blade is as sharp as the first time it was lifted from the whetstone. At the joints there are spaces, and the blade has no thickness. Entering with no thickness where there is space, the blade may move freely where it will: theres plenty of room to move. Thus, after nineteen years, my knife remains as sharp as it was that first day.
Even so, there are always difficult places, and when I see rough going ahead, my heart offers proper respect as I pause to look deeply into it. Then I work slowly, moving my blade with increasing subtlety until kerplop! meat falls apart like a crumbling clod of earth. I then raise my knife and assess my work until Im fully satisfied. Then I give my knife a good cleaning and put it carefully away.
Lord Wen-hui said, Thats good, indeed! Ting the cook has shown me how to find the Way to nurture life.
Translated by Sam Hamill
and J.P. Seaton
(The Essential Chuang Tzu, 1998)
Six translations of a story from Chuang Tzu (Chapter 3).
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