The Shechitah Knife: Difference between revisions

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[[Category:Shechitah (Kosher Slaughter)]]
[[Category:Shechitah (Kosher Slaughter)]]
{{Kashrut}}

Revision as of 18:26, 13 July 2023

What Can Be Used for Shechitah

Crafting a Shechitah Knife

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

Checking a Shechitah Knife

Guides

Purchasing a Knife

Sources

Category Topics
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