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Carpenter's carving gouge
This text can only be consulted in Dutch. This gouge is to be distinguished from the gouge of the joiner, the wheelwright's gouge and the clog maker's gouge. [MOT]
Carpenter's adze, straight blade
This text can only be consulted in Dutch <https://www.mot.be/resource/Tool/carpenters-adze-straight-blade?lang=nl>
Cake tongs
The baker or the customer takes pastries from the counter with a shovel or with cake tongs. Her jaws are 3-5 cm wide and sometimes open. The tongs close around the pastry when the arms are pressed shut. The arms are not crossed. [MOT]
Carpenter's adze, hollow cutting edge
This text can only be consulted in Dutch <https://www.mot.be/resource/Tool/carpenters-adze-hollow-cutting-edge?lang=nl>
Captive bolt pistol
This text can only be consulted in Dutch <https://www.mot.be/resource/Tool/captive-bolt-pistol?lang=nl>
Carver's mallet (wood)
This text can only be consulted in Dutch <https://www.mot.be/resource/Tool/carvers-mallet-wood?lang=nl>
Carved wooden cookie mould
Wooden board with one or more carved figures - such as a drunkard, jester, Saint Nicholas, etc. The dimensions vary from 10 to 75 cm. First, the mould is sprinkled with rice flour or brushed with oil and then the dough is firmly pressed into the mould, cut and beaten to be able to bake it in the oven. The result is a gingerbread cookie, called 'speculaas' in the low countries, or a brown, very chewy cake of rye flour and syrup. [MOT]
Carver's gouge
This text can only be consulted in Dutch <https://www.mot.be/resource/Tool/carvers-gouge?lang=nl>
Cask-scrub
The cask-scrub is a brush used in a brewery to sand and wash the barrels on the inside. The working part is made of heather, baleen, etc. and attached to a wooden handle (approx. 100 cm). [MOT]
Carving fork
When you pre-cut a large piece of meat with a carving knife, you can hold that meat with a carving fork. It has fairly long (approx. 7-10 cm) - usually three - sturdy teeth and a handle made of plastic, wood, stag horn, stainless steel, silver or ivory. Between the blade and handle there is usually a bumper to protect the hand if the knife should slip; often there is also a folding stick so that the fork does not penetrate too deep into the meat. See also carving tongs. [MOT]