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The Shechitah Knife: Difference between revisions
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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> | ||
# If the animal was shechted with non-kosher knife that was not used for non-kosher food in the past twenty-four hours (eino ben yomo); although | ====''Eino 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 generally these things are not absorbed deeper than a kelipah. | # If the animal was shechted with non-kosher knife that was not used for non-kosher food in the past twenty-four hours (''eino ben yomo''); although the knife should have ideally been kashered, the meat is kosher. The same is true if one is unsure if it was used in the past twenty-four hours. If there is any visible non-kosher substance on the blade, as knives are often not perfectly clean, then the rules of an actual ben yomo must be followed as below. Even if one thinks it was clean, there's room to be strict as below, unless one made sure to do a thorough job or it is a pressing situation.<ref>Simla Chadasha 10:7</ref> | ||
====''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> | |||
# Whereas if the blade was properly cleaned of surface substances with neitzah, one would think this halacha does not apply, some argue that even if so, there's still a concern for absorption of flavor facilitated by the heat of the animal neck and the pressure of the blade. Moreover, there may still be hard to see non-kosher substances still present on the blade.<ref>Simla Chadasha 10:5</ref> | |||
# Without kelipah, cooking the meat would require measuring if the kelipah is less than one sixtieth of the rest of the meat and then kelipah.<ref>Simla Chadasha 10:6</ref> | |||
===Knives Used for Idolatry=== | ===Knives Used for Idolatry=== | ||
