[:en]

At the monastery we often use a Chinese cleaver. It is thinner in cross section than a western meat cleaver and very versatile.

Point: The very end of the knife, which is used for piercing

Tip: The first third of the blade, which is used for small or delicate work.

Edge: The cutting surface of the knife, which extends from the point to the heel.

Heel: The rear part of the blade, used for cutting activities that require more force, such as cutting through corn cobs.

Spine: Push here to exert more force such as when cutting a pumpkin.
[:zh] 

At the monastery we often use a Chinese cleaver. It is thinner in cross section than a western meat cleaver and very versatile.

Point: The very end of the knife, which is used for piercing

Tip: The first third of the blade, which is used for small or delicate work.

Edge: The cutting surface of the knife, which extends from the point to the heel.

Heel: The rear part of the blade, used for cutting activities that require more force, such as cutting through corn cobs.

Spine: Push here to exert more force such as when cutting a pumpkin.[:]