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A
good
cook
changes
his
knife
once
a
year
because
he
cuts.
A
mediocre
cook
changes
his
knife
once
a
month
because
he
hacks.
I've
had
this
knife
of
mine
for
nineteen
years
and
I've
cut
up
thousands
of
oxen
with
it,
and
yet
the
blade
is
as
good
as
though
it
had
just
come
out
of
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
there's
plenty
of
room
-
more
than
enough
for
the
blade
to
play
about
it.
That's
why
after
nineteen
years
the
blade
of
my
knife
is
still
as
good
as
when
it
first
came
from
the
grindstone.
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