Research

This text can only be consulted in Dutch <https://www.mot.be/resource/Tool/979?lang=nl>

This text can only be consulted in Dutch <https://www.mot.be/resource/Tool/980?lang=nl>

Fine saw made of steel, chromed steel or stainless steel, used by the surgeon to cut off or amputate a part of the body. In one model handle and blade consist of one whole. Then the straight saw blade is about 12 cm long and gradually tapers to a pointed end. This amputating saw has a double saw-shaped cut with very fine, sharp tips. Another model amputating saw has a loose, replaceable saw blade about 10 to 33 cm long that is stretched in a metal arc and equipped with a straight handle or a pistol butt. Finally, there is also an amputating saw in the form of a handsaw with a blade approx. 22 to 33 cm long and 4 to 10 cm wide. The blade, which is pointed or rounded, has teeth along its entire length on one side. The amputating saw cuts through the bone and is used together with the amputating knife. See also the Gigli saw. [MOT]

The amputating knife is a large straight knife with a narrow elongated blade (17 to 23 cm long) that cuts on one or both sides. The width of the blade varies between 2 and 3 cm. Today, the one-piece amputating knife uses chromed steel or stainless steel. Before the 19th century the handle was often made of ebony or ivory and the blade made of steel. The cutting blade usually ends in a sharp dagger point, i.e. a point in the longitudinal axis of the blade, or in a rounded cutting end. The surgeon uses this knife to amputate part or all of limbs. The knife easily cuts through the skin, muscles and tendons. The amputating knife is usually used in conjunction with the amputating saw. [MOT]

This rice knife is an extremely light (approx. 20-60 gr) knife with which women in Indonesia harvest rice. It has a small (approx. 5-7 cm by 1-2 cm) and very light (max. 5 gr), slightly convex blade, set in a bamboo handle at the top. Transverse to the top of the handle a bamboo stick - sometimes pointed on one side - is placed, which is held in the handle; this makes the knife more comfortable in the hand. Because you have to harvest ear by ear with this knife, it is possible to select the ripe ears in the same field and leave the others standing for a while. [MOT]

This text can only be consulted in Dutch <https://www.mot.be/resource/Tool/anti-boil-device?lang=nl>

This text can only be consulted in Dutch <https://www.mot.be/resource/Tool/96?lang=nl>

Glass or ceramic oblong (approx. 20 cm by 10 cm) dish with studs in the shape of four-sided pyramids at the bottom. You can grate an apple on it to make fruit porridge. You can also use an ordinary kitchen grater. [MOT]

This text can only be consulted in Dutch <https://www.mot.be/resource/Tool/afsteekmes-voor-stopverf?lang=nl>

This text can only be consulted in Dutch <https://www.mot.be/resource/Tool/ampere-clamp-meter?lang=nl>