Research

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

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

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

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

Knife (approx. 15-18 cm) with a spatula-shaped, non-cutting blade, which is pointed or rounded at the end. With the butter knife you take a lump of butter from the butter dish and put it on the bread. See also butter spoon. [MOT]

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

Large vegetable plane (approx. 1 m long and 30 cm wide) with which you can slice half coals into fine pieces for the preparation of sauerkraut. She has several planer knives that are oblique to the axis of a large wooden board. A wooden tray without a bottom in which the half cabbage is placed, slides over the slicer. [MOT]

Larger pieces of meat are cut and shaped with a butcher knife. A butcher knife has a long (approx. 25-35 cm) and sturdy blade with a cut that is bent towards the end, ending in a sharp point. The wooden or plastic handle is shaped in such a way that the hand cannot slip when cutting. [MOT]

Bones of slaughtered animals are cut into pieces with a butcher's saw. It has an elongated - often replaceable - saw blade (approx. 25-35 cm long) that is stretched in an arc-shaped frame with a straight handle or a pistol butt. See also the two-handed meat cleaver. [MOT]

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