What are the thirteen basic forms of knife cutting?

Chop, chop, chop, cut, scrape, tease, tie, slap, split, wrap, slap, block and slide. (Chen Yanlin's Taiji Chuanjian Clam Sanshou Co-edited).

Chop, chop, chop, cut, lift, prick, stab, wrap, fan, block, slide, row and scrape. (China Yang Taichi from Yang Zhenduo).

Split, split, split, clap, fan, scrape, push, pull, block, frame, clap, block and slide. (Biography of Jiang, Collation of Fitness Taiji Knife by Zhang Jinpu).

Chop, chop, tease, skim, scrape, tie, slap, cut, slide, row, lick and wrap. (Song Zhijian's Tai Ji Chuan Studies).

Chop, chop, chop, cut, pick, pull, prick, hold, cut, wipe, chop, take, block and sweep. (Biography of Yang Taiji, Biography of Sword).

Chop, chop, cut, pick, tease, push, tie, hug, cut, wipe, chop, hang, take, stop, sweep. (Thanks for "Learning Arts in China and Tai Ji Chuan").

Basic Knife Skills (13) Right Hand Meat Cutter

Turn right on the upper body, slightly bend your knees forward with your right foot, tilt your toes 45 degrees outward, shift your center of gravity to your right foot, and lift your left foot; At the same time, the right hand holds the knife forward and down to the right, and then the straight arm cuts in an arc. After the knife passes through the right waist of the body, the right arm rotates outward, so that the blade is turned up to the level, and the left palm extends with the body turning to the upper left. Visual tooltips.

Key points: reach the front of the blade with a knife; The left and right strokes should be coherent and powerful, and the footwork should be light.