She had a big metal gizmo clamped to the work surface, a bit like a massive potato ricer that forced the raw spuds through square holes when you pulled the lever, which was a bit like a big beer pump handle that you pulled towards you. There was no adjustment for chip thickness as far as I know. The chips were the best in the world, done either in beef dripping or lard, none of your namby-pamby unsaturated silly oils!