Research

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

Knife with a fairly rigid, straight and long (approx. 20-30 cm) blade, so that even large breads can be cut. You can also cut a cake horizontally with it to spread a layer of whipped cream, pudding, etc. The bread was often cut on the breast, so with the cut towards you. That's why bread knives were made with a hook-shaped handle so that the hand would not slip. In order to be able to exert a greater force with less effort, knives were also made with a support for the forearm (1) or with loose supports through which the blade protruded. There is also a more or less sickle-shaped bread knife with a smooth edge that was also used on the chest. The cut can be smooth, wavy (2) or serrated (see also frozen-food knife knife and snow saw). With teeth it is easier to get through the crust. There are also bread knives that have a cut on both sides, eg one wavy and one with teeth. To facilitate regular cutting, guides were made that could be attached to the blade of any knife and knives with built-in...

The rotary saw is a span saw of approx. 60 cm, very similar to the rip saw but with a narrow blade (1 cm) and relatively wide set teeth so that it can easily follow curved lines. Thanks to the knobs that stop it at both ends, the blade in its frame can be turned in all directions. It can also be detached for insertion through a hole drilled in a shelf. This saw is handled vertically. See also the ordinary span saw. [MOT]

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

The bread plane (1) is used to shave and crumble small pieces of hardened bread. Originally, this was done to thicken cooking liquid or broth with crumbled bread, the soupe (2). The tool was mainly spread in France in the nineteenth century in places where fresh bread could not be baked often or not all year round. See also the bread slicer. [MOT] (1) Proper name unknown. Derived from French 'rabot à pain'.

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

This text can only be consulted in Dutch. This mould for charcoal briquettes is to be distinguished from some metal models of the brick mould. See also the briquette press. [MOT]

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

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

The broad axe is used for squaring logs and heavy pieces of wood by hewing. It is also sometimes used to peel a tree. This axe weighs approximately 1.5-3.5 kg and is characterized by a wide blade (up to 40 cm) with one bevel. The stem is 25-40 cm long and is held with one or both hands. The trunk is first smeared (see chalk line) to indicate the shape to be obtained. If little wood has to be removed, the carpenter immediately proceeds to work with the broad axe; he stands next to the trunk and thus cuts in the direction of the fibers. If the sapwood is too thick, he chops notches in it with the felling axe (1) to about 0.5-1 cm from the line; the distance between the notches (90-180 cm) (2) depends on the type of wood and also on the piece (straight fibers or not). The wood between the notches is then cut away with the felling axe. The rough surface is cut evenly against the line with the broad axe. The broad axe is the iconic tool of the (ship) carpenter. The tool can be distinguished...