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cold cut. 1. Usually, cold cuts. slices of unheated salami, bologna, ham, liverwurst, turkey, or other meats and sometimes cheeses. Origin of cold cut.
COLD chisels are used to cut through hard materials like metal or masonry. They are often used to cut or shape metal when the stock is thick and where other tools, like a hacksaw or tin snips, would be unsuitable. The striking end of the cold chisel is chamfered to reduce mushrooming and burring caused by constant hammering.