Transferring Taste: Difference between revisions
From Halachipedia
→Pressure of a Knife (Duchka Dsakina)
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==Pressure of a Knife (Duchka Dsakina)== | ==Pressure of a Knife (Duchka Dsakina)== | ||
{| class="wikitable" style="vertical-align:bottom; background-color:#F9CB9C;float:right" | |||
|- style="background-color:#EFEFEF;" | |||
! Knives | |||
! Used within 24 Hours | |||
! What Was Cut? | |||
! Was the Knife Clean | |||
! Halacha | |||
|- style="background-color:#F90;" | |||
| Hot Kli Rishon | |||
| style="background-color:#F0F;" | Ben Yomo | |||
| style="background-color:#0FF;" | Not Dvar Charif | |||
| style="background-color:#DD7E6B;" | Either | |||
| style="background-color:#F00;" | Completely<ref>Shulchan Aruch Y.D. 94:7. Shach 94:27 has two approaches as to why a dairy knife can forbid a piece of meat completely if it is simply like dry heat which can at most infuse taste up to a Etzbah. He answers that the pressure of the knife combines with the heat to infuse taste throughout the piece. Alternatively, we're assuming that the knife is dirty and that fatty residue can be infused throughout the meat. Rabbi Akiva Eiger 94:7 points out that the [https://www.hebrewbooks.org/pdfpager.aspx?req=8922&st=&pgnum=259 Rashba Torat Habayit 34a] holds that the halacha of cutting with a knife in a kli rishon is like using a knife to cut a cold dvar charif.</ref> | |||
|- style="background-color:#F90;" | |||
| Hot Kli Rishon | |||
| style="background-color:#EAD1DC;" | Not Ben Yomo | |||
| style="background-color:#0FF;" | Not Dvar Charif | |||
| style="background-color:#E6B8AF;" | Clean | |||
| style="background-color:#0F0;" | Wash<ref>Horah Brurah 94:50. It is also implied by Badei Hashulchan 94:89.</ref> | |||
|- style="background-color:#F90;" | |||
| Hot Kli Rishon | |||
| style="background-color:#EAD1DC;" | Not Ben Yomo | |||
| style="background-color:#0FF;" | Not Dvar Charif | |||
| style="background-color:#85200C;" | Fat Residue | |||
| style="background-color:#FF0;" | Peel<ref>Shulchan Aruch 94:7, Badei Hashulchan 94:89</ref> | |||
|- | |||
| Hot Kli Sheni | |||
| style="background-color:#F0F;" | Ben Yomo | |||
| style="background-color:#0FF;" | Not Dvar Charif | |||
| style="background-color:#E6B8AF;" | Clean | |||
| style="background-color:#0F0;" | Wash<ref>Torat Chatat 61:13, Rabbi Akiva Eiger 94:7, Aruch Hashulchan 94:31, Horah Brurah 94:52, Madanei Hashulchan 94:89. </ref>/Peel<ref>Badei Hashulchan (Biurim 94:7 s.v. habasar) argues with Rabbi Akiva Eiger and says that even though the Torat Chatat ruled that a Kli Sheni has no infusion of taste at all we're concerned with the pressure of the knife together with a kli sheni there's a small infusion of taste up to a peel. This is the opinion of the Gra 94:26 and Badei Hashulchan proceeds to show that the Rama retracted from his opinion in the Torat Chatat.</ref> | |||
|- | |||
| Hot Kli Sheni | |||
| style="background-color:#F0F;" | Ben Yomo | |||
| style="background-color:#0FF;" | Not Dvar Charif | |||
| style="background-color:#85200C;" | Fat Residue | |||
| style="background-color:#FF0;" | Peel<ref>Rama 94:7</ref> | |||
|- | |||
| Hot Kli Sheni | |||
| style="background-color:#EAD1DC;" | Not Ben Yomo | |||
| style="background-color:#0FF;" | Not Dvar Charif | |||
| style="background-color:#E6B8AF;" | Clean | |||
| style="background-color:#0F0;" | Wash<ref>Rabbi Akiva Eiger 94:7. Here the argument of the Badei Hashulchan (Biurim 94:7 s.v. habasar) doesn't apply.</ref> | |||
|- | |||
| Hot Kli Sheni | |||
| style="background-color:#EAD1DC;" | Not Ben Yomo | |||
| style="background-color:#0FF;" | Not Dvar Charif | |||
| style="background-color:#85200C;" | Fat Residue | |||
| style="background-color:#FF0;" | Peel<ref>Rama 94:7</ref> | |||
|- style="background-color:#FCE5CD;" | |||
| Cold | |||
| style="background-color:#C27BA0;" | Either | |||
| style="background-color:#D0E0E3;" | Onion ([[Dvar Charif]]) | |||
| style="background-color:#DD7E6B;" | Either | |||
| style="background-color:#FF0;" | Up to 2cm<ref>Shulchan Aruch Y.D. 96:1</ref> | |||
|- style="background-color:#FCE5CD;" | |||
| Cold | |||
| style="background-color:#C27BA0;" | Either | |||
| style="background-color:#76A5AF;" | Turnip (hard) | |||
| style="background-color:#DD7E6B;" | Either | |||
| style="background-color:#0F0;" | Wash<ref>Shulchan Aruch Y.D. 96:5</ref> | |||
|- style="background-color:#FCE5CD;" | |||
| Cold | |||
| style="background-color:#C27BA0;" | Either | |||
| style="background-color:#76A5AF;" | Cucumber (soft) | |||
| style="background-color:#DD7E6B;" | Either | |||
| style="background-color:#FF0;" | Scrap<ref>Shulchan Aruch Y.D. 96:5</ref> | |||
|} | |||
# If a cold knife is used to cut a non-sharp food there's no transfer of taste between the food and the knife.<Ref>Shulchan Aruch YD 96:5</ref> | # If a cold knife is used to cut a non-sharp food there's no transfer of taste between the food and the knife.<Ref>Shulchan Aruch YD 96:5</ref> | ||
# If a cold knife is used to cut a sharp food there is a transfer of taste up to a thickness of a Etzbah and for Ashkenazim initially there is a complete transfer.<ref>Shulchan Aruch YD 96:1. In the rishonim there are three opinions of how far a sharp food transfers taste when cut. Some say it transfers taste up to a peel (Rosh Chullin 8:31), some say up to a Etzbah (Raavad cited by Torat Habayit Haaruch 4a), and some say completely (Rashba Torat Habayit Hakatzar 4a).</ref> | # If a cold knife is used to cut a sharp food there is a transfer of taste up to a thickness of a Etzbah and for Ashkenazim initially there is a complete transfer.<ref>Shulchan Aruch YD 96:1. In the rishonim there are three opinions of how far a sharp food transfers taste when cut. Some say it transfers taste up to a peel (Rosh Chullin 8:31), some say up to a Etzbah (Raavad cited by Torat Habayit Haaruch 4a), and some say completely (Rashba Torat Habayit Hakatzar 4a).</ref> | ||
