Research

The flesh fork is used to take pieces of meat or bacon from a saucepan or to attach them to roast them on the fire. It is a fork with two, sometimes three tines and a long - often hook-shaped - handle (30 to 80 cm). It is usually made entirely of iron. See also the toasting fork. [MOT]

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

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

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

The forging hammer is the tool of the blacksmith, with which he does all the forging work, whether or not together with a sledgehammer. It is a fairly heavy (approx. 500-2000 gr) hammer with a fairly thick wedge-shaped peen, which in some cases lies in the same direction as the handle (approx. 30-35 cm). The face is light-convex and the sharp edges must be carefully removed as otherwise the iron to be processed cannot be finished flat (1). Can be distinguished from some models of bench hammers that are lighter. See also the farrier's hammer. [MOT] (1) VAN DONGEN: 78.

In geuze production, wild yeasts settle in during the cooling of the boiled wort through contact with the outside air. Afterwards, the brewer transfers the wort to wooden barrels where it continues to ferment for one to three years (1). With the foam scraper, a full iron scraper with a long handle (approx. 110 cm), the overflowing foam is scraped off the staves. See also the cooper's handle-scraper. [MOT] (1) The result of the fermentation is the 'lambic' beer.

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

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

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

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