Research

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

The briquette press is a pair of tongs to compress paper pulp into rectangular briquettes, which serve as fuel for the fire. Domestic models consist of a rectangular iron container, which is filled with cut paper and cardboard, which has been soaked in water. A matching iron grid is placed on it and pressed firmly by pressing a lever of two side brackets together. Once the briquette has been formed, it can be pushed out by hand from the bottom. According to the same principle, there are also presses to compress sawdust and wood chips, for example. [MOT]

This is a gimlet with approx. 40 cm long bit to drill through door frames when an electrical wire has to be inserted. It is useful in relatively light materials such as plaster and wood for door frames, ceilings, walls and floors. Especially in the period of electrification, this drill was widely distributed, for the installation in existing buildings of a telephone, a doorbell or for internal calls for staff or visitors. [MOT]

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

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

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

This text can only be consulted in Dutch. This mould for charcoal briquettes is to be distinguished from some metal models of the brick mould. See also the briquette press. [MOT]

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

Knife with a fairly rigid, straight and long (approx. 20-30 cm) blade, so that even large breads can be cut. You can also cut a cake horizontally with it to spread a layer of whipped cream, pudding, etc. The bread was often cut on the breast, so with the cut towards you. That's why bread knives were made with a hook-shaped handle so that the hand would not slip. In order to be able to exert a greater force with less effort, knives were also made with a support for the forearm (1) or with loose supports through which the blade protruded. There is also a more or less sickle-shaped bread knife with a smooth edge that was also used on the chest. The cut can be smooth, wavy (2) or serrated (see also frozen-food knife knife and snow saw). With teeth it is easier to get through the crust. There are also bread knives that have a cut on both sides, eg one wavy and one with teeth. To facilitate regular cutting, guides were made that could be attached to the blade of any knife and knives with built-in...

This text can only be consulted in Dutch. See also the corner brace. [MOT]