Research

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

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

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

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

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

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

The cleaving knife is an all-metal hand tool for splitting short standing logs. It is a rectangular iron (20-50 / 5-10 / 0.5-1.5 cm) of which one long side is sharp and the other is extended by a co-plane rod (approx. 10-15 cm) which serves as a handle. The craftsman, eg the clog maker or the cooper, places the tool on the cross-section of the piece to be split and hits it with a froe-maul. The splitting wedge is mainly used for splitting long horizontal pieces, unlike the cleaving knife and the splitting wedge with handle. [MOT]

Kitchen utensils with a heavy, usually rectangular blade used to chop meat into pieces. Blade and handle form one whole, or the blade is inserted into a wooden handle and takes up more than half of the total weight. In this way, the cleaver falls forward and down, as it were, making chopping easier. The weight (300 gr - 3 kg) of these meat cleavers varies depending on the work to be done with them. Heavy cleavers of butchers effortlessly cut through most joints and bones. See also the billhook for wood and the two-handed cleaver. [MOT]

Clinch groover of a shoeing smith

To divide animals for slaughter into pieces, the butcher uses a heavy (approx. 2-3 kg) and large (approx. 70-100 cm) cleaver that must be handled with both hands. It is an enlarged version of the one-handed meat cleaver used by the butcher and in the kitchen. See also the butcher's bone saw. [MOT]