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Koshering a Kitchen: Difference between revisions
From Halachipedia
→Koshering a Knife
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==Hagalah== | |||
# Usually it is necessary to kosher a pot on the inside and the rim but if it is used on the outside of the pot such as a ladle it needs to be koshered on both sides.<ref>Magen Avraham 452:11 quoting the Maharil</ref> | |||
# If one has a big pot and can't put it into another pot it should have a rim added to it and when the pot boils up the water will splash onto the rim and kosher it or one can boil a pot and drop a rock in so that the pot boils over the rim.<ref>Shulchan Aruch 452:6</ref> | |||
# If a pot is used on the inside but became non-kosher on the outside of the pot it needs to be koshered on both sides.<ref>Pitchei Teshuva YD 96:3</ref> | |||
==Koshering a Knife== | ==Koshering a Knife== | ||
# A knife should be koshered with hagalah.<ref>Shulchan Aruch YD 121:7</ref> | # A knife should be koshered with hagalah.<ref>Shulchan Aruch YD 121:7</ref> | ||
# The minhag is to have a designated meat and milk knife.<ref>Rama 89:4</ref> Preferably one should have three knives, one for meat, one for milk, and one for parve.<ref>Maharshal (Yam Shel Shlomo Chullin 8:8), Badei Hashulchan 89:111</ref> | # The minhag is to have a designated meat and milk knife.<ref>Rama 89:4</ref> Preferably one should have three knives, one for meat, one for milk, and one for parve.<ref>Maharshal (Yam Shel Shlomo Chullin 8:8), Badei Hashulchan 89:111</ref> | ||
# It is forbidden to use a dirty meat knife to cut cheese or even bread which will be eaten with cheese. <ref>Rashba (responsa 1:76), Shulchan Aruch YD 89:4</ref> The same is true vice versa.<ref>Rama YD 89:4</ref> | # It is forbidden to use a dirty meat knife to cut cheese or even bread which will be eaten with cheese. <ref>Rashba (responsa 1:76), Shulchan Aruch YD 89:4</ref> The same is true vice versa.<ref>Rama YD 89:4</ref> | ||
==Using a non-Kosher Knife== | ==Using a non-Kosher Knife== | ||
