Research

This hand tool resembles a rectangular stopping knife, but has a stiff blade ending at a 45 ° cutting angle. The leather worker, especially the shoemaker, uses the knife to split, plane, or bevel leather, depending on how he holds the knife. When splitting, the blade is held horizontal to cut into the thickness of the leather. When planing or cutting diagonally, the knife is held at an angle to the leather surface. As far as its purpose is concerned, the knife can be compared to a shoe knife. The tool can be distinguished from the skiver. [MOT]

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

More technical information on our dutch pages. See also these safety fuse pliers. [MOT]

With this knife, the tile maker cuts off the excess clay around the tile mould.The hand tool consists of a thin rectangular trapezoidal iron blade with a cylindrical wooden handle at the top of the short side. The cut is always longer than the mould.This knife is not used for cutting, but is pushed diagonally forward and down along the side of the tile mould. [EMABB]

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

This text can only be consulted in Dutch <https://www.mot.be/resource/Tool/key-for-cream-seperator?lang=nl>

Soup, sauce, batter and the like are stirred and scooped with a ladle. It has a bowl-shaped metal blade on a straight long handle that often ends in a hook or eye. Sometimes the ladle has a wooden handle. The handle is long to reach the bottom of a deep pan. The size varies (approx. 8-16 cm diameter; approx. 25-63 cm long). To be distinguished from the lead spoon. [MOT]

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

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

To pull small strips of bacon through lean roast, you can use a larding needle or a larding pin. The latter has a long (approx. 30-40 cm) and narrow semi-cylindrical shaped blade with a sharp point, fixed in a wooden or plastic handle. A strip of bacon or some chilled fat is placed in the tray after the larding pin has been cut right through the meat. When you pull back the larding pin, it is turned over and the fat is left in the meat. The larding pin used on large cuts of meat would have a spring and lever to cut the strips and hold them in place (1). The trussing needle and larding pin are kept in a typical set of 2 needles and 12-15 awls of different sizes (2). [MOT] (1) "Nouveau Larousse ménager": 693. (2) CHANCRIN & FAIDEAU: 736.