Looking for Cleaver Techniques

This question is towards the members here who prefer a Chinese cleaver/chukabocho over a gyuto or chef's knife.

I'm trying to become more proficient with the chukabocho but I'm finding it difficult to find a good source on the ways to use it. There are plenty of videos on youtube that describe different cutting techniques for the chef knife down to how to cut different vegetables and cuts of meat, but there seems to be a lack of videos about the cleaver that aren't just the simple "use claw hand so you don't lose a finger." The best and most helpful I've found was Andy's post from a few years back where he describes some of the things that make him prefer a cleaver.

So my question is how do people use their chukabocho? Do you have any techniques that you use with a chukabocho that you can't do with a chef knife?

There used to be a 7-9 minute video on Youtube that I think just takes the knife cutting clips of this series https://youtu.be/sijUq_Gxyu4

"Chinese Technique" by Ken Hom is about the only book I know on the use of the cleaver.

Martin Yan's videos. The are fun. enjoy

garlic and ginger:
[video=youtube;KRrsifp2FpA]https://www.youtube.com/watch?v=KRrsifp2FpA[/video]
pepper:
[video=youtube;3KRGi17Xg0Y]https://www.youtube.com/watch?v=3KRGi17Xg0Y[/video]

There are tons of him.

There's wonton of him (and that is his joke more or less).

The Martin Yan branded cleavers do not seem to have a good rep though.

"..until you run out of courage.."