刀功，厨师必须具备的基本技能之一。广义的刀功包括粗料加工，即初加工时所用的刀法和细料加工，即决定原料形态的刀法。刀工技术对菜肴制成后的色、香、味、形及卫生等方面都有重要的影响。
多功能小刀 multitool knife
自动走刀多功能工具机 automatic feed multi-purpose machine
刀轨功能 Tool Path Actions
多功能刀卡 Multifunction Tool Card
刀具功率计 tool dynamometer
刀具功能字 Tool function or T-function
螺旋刃多功能铣刀系列 HELIDO
功刀资彰 Kunugi Tomoaki ; Tomoaki Kunugi
多功能刀具 multifunctional tool
檐柱上的牛腿和梁上的狮子大气庄重，刀功手法绝非出自常人之手。
The bracket eaves column and beam of lions on the solemn atmosphere, knife work practices is definitely not from the hand of ordinary people.
它讲究原料的选配、食物的质地、作料的调制、切菜的刀功、适时的烹调以及装盘艺术。
It gives emphasis to the selection of raw materials, the texture of food, the blending of seasoning, slicing techniques, the perfect timing of cooking and the art of laying out the food on the plate.
蔚县剪纸在刀功上既有北方民间剪纸的粗犷、质朴的特性，又有南方剪纸阳刻细腻、秀丽的风格。
Yuxian paper-cut on both the north in Daogong folk paper-cut of rough, simple features, but also the South carved exquisite paper-cuts, beautiful style.
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