"Ordinary chefs use their knives to hack through the bones, so they must change knives each month. But I carve by inserting a thin knife into the spaces between the bones, where there is naturally a lot of room to work. That's why this knife still looks as good as new even though I've been using it for 19 years."
5. 一般的廚子用刀砍骨，因此一個月要換一把刀，我則以很薄的刀刃插進骨骼的隙縫中解牛，自然寬綽而大有餘地，這把刀我用了十九年，還是和新的一樣。