The tools used are a petty knife (a utility knife) and a butter knife.
Put the chestnuts in an enamel pan with water to cover, and bring to a boil. Turn off the heat and leave to cool.
Shave the pointed part of the chestnut with the paring knife. I think it's easier to work with the chestnuts later if you peel the flat sides.
Insert the tip of the butter knife and peel off the outer shell. Peel off the tough bottom part too. If you can't get it off, use the petty knife.
Story Behind this Recipe
When I was little, we used to have a small tool to peel chestnuts. If only we had that still, it would be so handy... but then I was inspired to use a butter knife.
A small petty or paring knife is easier to use than a large chef's knife. Once you get used to peeling chestnuts, you can do it all with the paring knife, but a butter knife is handy for the task too. I recommend using them especially if working with small children.