The Shechitah Knife

Crafting a Shechitah Knife

Chalef with Blue Bone Handle, image courtesy of Laevi Sussman, JewishKnives.com

Stainless Steel Chalefim in Select Sizes, image courtesy of Laevi Sussman, JewishKnives.com

Sharpening a Shechitah Knife

Sharpening a knife is done by grinding the edge against coarse and then fine whetstones, back and forth, one side and then the other, until the knife is sharp and smooth.

Guides

• Esek Hashechita by Rabbi Dovid Shaffier. See SeforimChatter Review here. (Book)
• Laevi Sussman's Video Guide (Video)
• IBC Experiential Halacha: Basics of Shechita-Knife Sharpening (Audio)
• Guide to Sharpening a Shechita Knife by Rabbi Avraham Moshe (PDF)

Purchasing a Knife

• The Kosher Cut
• JewishKnives.com (Laevi Sussman)
• Lublinsky

Sources

Category	Topics
General Laws of Kashrut	Bishul Akum - Checking for Bugs - Gelatin - Kosher Food without Kosher Supervision - Kosher Food Packaging for Deliveries - Kosher Food Left with a Non-Jew - Koshering a Kitchen - Kashering for Pesach - Kosher in the Workplace - Medications - Pat Palter - Selling Non-Kosher Foods - Serving Guests - Sharp Foods - Shechitah (Kosher Slaughter) - Tevilat Keilim - Tzaar Baalei Chayim - Yashan
Meat and Milk	Dairy Bread - Eating Dairy and Meat at the Same Table - Kosher Cheese - Kosher Milk (Chalav Yisrael) - Milk and Meat in the Kitchen - Non-Dairy Milk - Waiting between Meat and Milk
Principles of Kashrut	Items That Cannot Be Nullified - Transferring Taste - Nullification - Zeh Vzeh Gorem - Trusting Others for Kashrut
Shechitah	Shechitah_(Kosher_Slaughter) - Who_Can_Be_a_Shochet - The_Shechitah_Knife - Modern_Day_Industrial_Shechitah - Glatt Kosher Meat - Kashering Meat