Research

Metal, wooden, bone, ivory or plastic knife (approx. 20-25 cm long), usually in one piece, with a flat and narrow (approx. 0.5-1 cm) blade that tapers towards the end. The edge is not sharp and the point is relatively blunt. With a paperknife you can easily cut open envelopes and books; it is inserted respectively into the fold of the cover or between two uncut leaves of a book and then cut open along the fold. Sometimes the letter opener is equipped with a pocket knife at the other end. Another paperknife model has a razor-sharp blade (approx. 3 cm) in a rectangular plastic handle, which is no thicker than 4 mm. This type of paperknife is not to be confused with the folder. [MOT]

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

Wooden, stainless steel or plastic spoon with long handle (approx. 25 cm) and 8-10 blunt teeth (approx. 2-3 cm) for removing spaghetti from the boiling water and draining it. Some models have an opening in the center of the spoon. The pasta spoon is placed in the pan of the freshly cooked spaghetti and turned around so that the teeth take the strings of spaghetti with them. Take it all over the pan to let it drain. See also spaghetti tongs used after draining spaghetti in a colander. [MOT]

Vegetables are peeled with a paring knife. It is a small (approx. 16-18 cm) and light (approx. 20-25 gr) knife with a smooth edge, which lies easily in the hand. The blade can take different shapes: it can look like a mini French cook's knife, the edge can be straight or curved, but it always has a sharp point to remove pits. The handle can be wood or plastic. A special model consists of a paring knife with a movable guide. Sometimes the paring knife is combined with a bottleopener. [MOT]

With a pastry blender you can quickly make a crumbly mass from flour and pieces of butter, without this mixture getting hot, for eg crust or shortcrust pastry. It consists of six relatively flexible steel wires that are bent in a U-shape; between the ends there is a wooden or plastic handle, which is sometimes provided with a thumb rest. By moving the pastry blender up and down in the mass, the ingredients are mixed and the pieces of butter or fat finely divided. Instead of the wires, there can also be various steel blades with a curved cut. These are rigid and therefore better suited for cutting hard chunks of fat. See also the dough grater. [MOT]

Wide chisel with one bevel, sometimes without a neck. Since it does lighter work than the firmer chisel, it is theoretically not beaten with the wooden hammer, but pushed. It is also sharper than the firmer chisel. The Japanese chisel (Japanese: tsuki nomi) is longer than the western one and is always used with both hands. It is used for finishing mortise and tenon joints and grooves. [MOT]

This text can only be consulted in Dutch.

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

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

After the field has been mowed with the peat scythe or toothed sickle and the turf removed with the paring spade, the peat-cutter uses the peat spade to cut peat, which after drying is used as fuel or fertilizer. It is an iron blade spade (approx. 15 x 20 cm), with one or two raised edges, which is slightly curved (approx. 10-25 °) in relation to a knob or T-handle (75-120 cm) ). The cut of the blade can be straight or pointed and, like the spade, is inserted vertically (1) (approx. 20-25 cm) into the ground. The result is a clod in the shape of a parallelepiped (approx. 20 x 15 x 10 cm). The raised edges serve, in addition to cutting the peat, to keep the clod together. [MOT] (1) A spade is used to cut peat horizontally. (HOVE: 23; BORCHGREVINK: 70).