Research

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

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. 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/bull-leader?lang=nl>

Kitchen utensils with a heavy, usually rectangular blade used to chop meat into pieces. Blade and handle form one whole, or the blade is inserted into a wooden handle and takes up more than half of the total weight. In this way, the cleaver falls forward and down, as it were, making chopping easier. The weight (300 gr - 3 kg) of these meat cleavers varies depending on the work to be done with them. Heavy cleavers of butchers effortlessly cut through most joints and bones. See also the billhook for wood and the two-handed cleaver. [MOT]

The claw hammer is a hammer - very similar to the farrier's shoeing hammer - with square or round face, of 300-900 gr, with a split pin. The claw is used to pull out nails (1). To do this, the carpenter takes his hammer with the iron under his hand, places the nail in the tapered crack and pulls back the handle. Due to the force exerted on the joint, it is often reinforced by two springs. See also this hammer of the carpenter. [MOT] (1) The double claw - two claws one above the other - occurs only exceptionally (eg SLOANE: 99). It was probably used to pull out long nails.

This text can only be consulted in Dutch <https://www.mot.be/resource/Tool/cleaver-s-stick-dop-stick?lang=nl>

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

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

To divide animals for slaughter into pieces, the butcher uses a heavy (approx. 2-3 kg) and large (approx. 70-100 cm) cleaver that must be handled with both hands. It is an enlarged version of the one-handed meat cleaver used by the butcher and in the kitchen. See also the butcher's bone saw. [MOT]