Research

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]

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

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

The bread plane (1) is used to shave and crumble small pieces of hardened bread. Originally, this was done to thicken cooking liquid or broth with crumbled bread, the soupe (2). The tool was mainly spread in France in the nineteenth century in places where fresh bread could not be baked often or not all year round. See also the bread slicer. [MOT] (1) Proper name unknown. Derived from French 'rabot à pain'.

Metal S-shaped hook (approx. 30 cm) with straight or T-handle, used by the porter in ports to "move strong boxes or crates and other goods when the packaging and contents are not damaged" (1). It can be distinguished from the cotton hook and the wood hook. [MOT] (1) JANSE: 27.