Research

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

Drill resembling a small nave borer (approx. 20 cm long) that is used to drill the core out of a cabbage before cutting it into pieces. [MOT]

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

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

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

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

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

When you pre-cut a large piece of meat with a carving knife, you can hold that meat with a carving fork. It has fairly long (approx. 7-10 cm) - usually three - sturdy teeth and a handle made of plastic, wood, stag horn, stainless steel, silver or ivory. Between the blade and handle there is usually a bumper to protect the hand if the knife should slip; often there is also a folding stick so that the fork does not penetrate too deep into the meat. See also carving tongs. [MOT]

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

After the tail of draft horses has been cut with a docking iron, the wound is burned with a cauterizing iron. To stop the bleeding, the heated iron is pressed against the wound with the ring-shaped end for 8-10 seconds so that it fits over the slight bulge of the tailbone. If necessary, this operation is repeated until no more blood escapes. [MOT]