Research

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

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

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

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

The endive or chicory (Chicorium intybus L. var. Foliosum) can be harvested with the help of a spade, a fork or a plow (1), but also with a special tool, the endive  fork. It has two short (approx. 25 cm) tines that are bent apart in the middle - the distance between the tines is approx. 2 cm - and which are attached to a short, wooden T (2) or D handle ( approx. 30 cm). The endive lifting fork is put into the ground behind the plant. By pushing the stem of the fork backwards, the root of the plant can easily be pulled out of the ground. See also the beet lifting fork, endive harvesting fork. [MOT] (1) SIMON: 13. (2) Sometimes the stem does not protrude in the middle of the handle (see MOT V 2012.0554).

The top shell of a boiled egg can be removed with an eggshell cutter. One puts it over the egg, squeezes the scissors eyes together and the sharp teeth cut loose the top part of the cap, which one can then simply remove. The eggshell cutter differs from the egg top cutter, as the former only cuts through the shell and not the head of the egg itself. [MOT]

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

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

Forceps for tying the tails and testicles of lambs. The jaws of these pliers consist of four pins. With this, the rancher can open an elastic and place it around the tail or around the scrotum of the lamb to tie it off. The part after the elastic eventually dies due to lack of blood circulation. [MOT]

Escargot are often too hot to hold with the hand, so escargot tongs are used. These tongs have crossed arms that are held closed by a spring. The spring is adapted to the shape of the cochlea, so that the escargot can be grasped well. Due to the spring, the tongs clamp around the escargot when the arms are no longer squeezed. The cochlea is now fixed enough to remove the meat with an escargot fork.See also the snail plate. [MOT]