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''See [[Koshering a Kitchen]] for more details.'' | ''See [[Koshering a Kitchen]] for more details.'' | ||
# Due to the temperature of the animal neck and potentially also to the pressure of the knife, one may not use a non-Jew's knife before kashering it or sanding down a layer from both sides of the knife. Hagala is sufficient unless there are holes in the blade, which would then require libun.<ref>Simla Chadasha 10:4</ref> | # Due to the temperature of the animal neck and potentially also to the pressure of the knife, one may not use a non-Jew's knife before kashering it or sanding down a layer from both sides of the knife. Hagala is sufficient unless there are holes in the blade, which would then require libun.<ref>Simla Chadasha 10:4</ref> | ||
# Although shochtim bring their own knives to the slaughterhouse, there is still an issue sterilizing their knives in the hot water "baths" the USDA requires slaughterhouse equipment be dipped into.<ref>Rabbi Dovid Cohen from the cRc in [https://crckosher.org/videos/cleaning-chalif-between-shechitos-meat-and-poultry-9/ Cleaning Chalif Between Shechitos (Meat and Poultry 9)]</ref> | |||
====''Ben Yomo''==== | ====''Ben Yomo''==== | ||
# If it was definitely used for non-kosher in the past twenty-four hours (''ben yomo'') but not kashered, a layer must be sliced off (''kelipah'') from the neck, due to the potential for non-kosher substances on the blade to rub off and be absorbed in the neck and because generally these things are not absorbed deeper than a kelipah.<ref>Simla Chadasha 10:5-7</ref> | # If it was definitely used for non-kosher in the past twenty-four hours (''ben yomo'') but not kashered, a layer must be sliced off (''kelipah'') from the neck, due to the potential for non-kosher substances on the blade to rub off and be absorbed in the neck and because generally these things are not absorbed deeper than a kelipah.<ref>Simla Chadasha 10:5-7</ref> |