The Angarian consumed a lot of meat in boiled, fried and stewed form. Soup with meat, or, as they were called at the Hangar, “shti”, were especially popular. Dumplings were also made, before the appearance of meat grinders, meat was finely chopped with a cut in a wooden trough. There was mainly meat of wild animals — elk, deer, of course, there was also “slaughter”, that is, beef. Pork began to appear only in the middle of the XIX century. There were a lot of birds, but only game was used: grouse, grouse, grouse, or, as they were called on the Hangar, “palm trees”.

A cross-section is a wide semicircular knife, with the edges bent inwards, on a vertical handle for chopping.

The purpose of this item is chopping, chopping all kinds of products. The sizes of the sections were different and depended on the type of products being crushed — it could be tobacco leaves or cabbage, mushrooms and meat, nettles for bird feed and carrots.

Its handle could be smooth wooden or massive metal, turning work, with relief rims in order not to slip out of the hand. The heavy one-piece metal handle reinforced the chopping blow, but it also required strong hands to work with it. With sections with a long wooden handle, cabbage was chopped in large troughs for the winter, several people worked standing up.

Initially, the sections, like most kitchen metal utensils, were forged by blacksmiths. Such objects were distinguished by a greater thickness of metal, an uneven surface, interesting curved elements. They not only fulfilled their direct function, but also decorated the kitchen. In the 19th century, with the development of industry in Russia, kitchen utensils began to be produced more massively. Sections, along with knives, began to be made by stamping.The Angarian consumed a lot of meat in boiled, fried and stewed form. Soup with meat, or, as they were called at the Hangar, “shti”, were especially popular. Dumplings were also made, before the appearance of meat grinders, meat was finely chopped with a cut in a wooden trough. There was mainly meat of wild animals — elk, deer, of course, there was also “slaughter”, that is, beef. Pork began to appear only in the middle of the XIX century. There were a lot of birds, but only game was used: grouse, grouse, grouse, or, as they were called on the Hangar, “palm trees”.

A cross-section is a wide semicircular knife, with the edges bent inwards, on a vertical handle for chopping.

The purpose of this item is chopping, chopping all kinds of products. The sizes of the sections were different and depended on the type of products being crushed — it could be tobacco leaves or cabbage, mushrooms and meat, nettles for bird feed and carrots.

Its handle could be smooth wooden or massive metal, turning work, with relief rims in order not to slip out of the hand. The heavy one-piece metal handle reinforced the chopping blow, but it also required strong hands to work with it. With sections with a long wooden handle, cabbage was chopped in large troughs for the winter, several people worked standing up.

Initially, the sections, like most kitchen metal utensils, were forged by blacksmiths. Such objects were distinguished by a greater thickness of metal, an uneven surface, interesting curved elements. They not only fulfilled their direct function, but also decorated the kitchen. In the 19th century, with the development of industry in Russia, kitchen utensils began to be produced more massively. Sections, along with knives, began to be made by stamping.