How do you develop the knife skills to properly use a Chinese cleaver? So I have recently been moving into the world of Asian cuisine, and I recently learned that the Chinese use a cleaver as though it is a chef's knife.  Apparently, it is a great multitasker but requires a completely different technique set to use properly. Where do I go to find out about this?  

Update I should mention that I am already highly proffiecent with a chef's knife. I was mainly looking for what I need to learn from scratch and what will carry over.
One important thing to keep in mind is that the blade always stays against the knuckles of your opposite hand to control it. That is true with all knives but I find it is especially important with a cleaver. (Well probably except when you are doing giant hacking moves, in which case your other hand should be nowhere in the vicinity).