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Chestnut skin tongs
After the husk and skin of the chestnut have been removed, the small membrane of the skin of the fruit must be detached. This can be done by pouring the fruits into a kettle of boiling water and making cutting and twisting movements with these chestnut skin tongs (1). Friction and heat loosen the membrane. The chestnut fleece pliers consist of two approx. 35-60 cm long wooden rods that are connected approximately in the middle by a (copper) screw. The bars are square in section and have triangular notches on the four edges for a better grip on the chestnuts. The part of the bars that acts as a handle is square or round in cross section. [MOT] (1) The proper name of these particular tongs in English is yet unknown.
Cheese cutting knife
Cheese cutting knife. See also the cheese knife and cheese cutter.
The hachoir is a knife with a semicircular blade and a straight handle attached in the top center of the blade. It is used to finely chop small quantities of herbs, which are placed in the corresponding concave wooden bowl. Thus, one can either move the knife back and forth and cut the herbs or chop up and down with the blade perpendicular to the bottom. In the meantime, the bowl should be turned from time to time. [MOT]
Clogger's gripper
Lead punch
Creasing iron
Hay hook
Hand tool used by the farmer to move bales of straw. It is a hook-shaped iron with a ring as a handle. Distinguishable from the cotton hook which is lighter and usually shorter. [MOT]
Unit stamp (bookbinder)
Gouge (bookbinder)
Woodman's grip