Research

Metal blade (approx. 4 cm by 1 cm) that cuts on one or two sides and which is placed in a cap that is attached at right angles to a straight handle (approx. 7-10 cm). The whole can be made of metal or plastic. In the past, the blades were sharpened on a specially designed razor strop; today they are disposable blades. Compared to the razor knife, the safety razor makes it easier to shave without cutting. [MOT]

Cast iron kitchen utensil consisting of a round plate (approx. 5-8 cm diameter; approx. 1-3 cm thick), attached in the middle to a bent, long (approx. 40 cm) handle, with or without wooden handle. When the salamander is heated red hot over the gas or in the fire, it can be used to brown the top of gratin dishes or sugared desserts with a crispy crust or a layer of caramel.The salamander is almost indistinguishable from the hat iron, a similar tool that was heated on the stove and used to iron the inside of hats. [MOT]

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

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

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

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

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

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

The butcher makes sausages with a sausage stuffer. It consists of a metal cylinder with a narrow tube at the bottom, in the middle two handles opposite each other and an accompanying wooden pestle (piston) with crank. Finely chopped meat, mixed with fat, bread, spices, etc., is placed in the cylinder and pushed through the restriction with the pestle. The handles are held with both hands, while the crutch is held against the stomach. A well-cleaned intestine, hung over the tube, becomes filled with the meat. The butcher can also use a simple sausage stuffer horn through which the meat is pushed with the thumb or use the heavier sausage filler, driven with a crank. [MOT]

The sappie serves to rotate trunks and beams, sometimes also to pull them (cf. cant hook, ring dog). It is a pointed, slightly curved iron of about 25-30 cm, with an eye at the end, into which a straight or curved handle of 1.10-1.40 m protrudes (weight: 2.5-5 kg). The iron is placed on the ground, under the trunk. The user pulls on the handle, which is almost vertical. The point then sticks into the wood and the trunk rolls. When a piece is pulled, the user punches his tool into the wood, as he sometimes does with his axe, to have a grip. [MOT]