Chalif/Chalef

[HSC ///]

Anyone here make a kosher slaughter knife?
what spine thickness is appropriate for approx 8" long by 2" high?

thanks

 

[Spideyjg]

https://en.m.wikipedia.org/wiki/Shechita#The_knife

There are a host of rules with kosher anything. They are pretty specific on the knife. Read the above may want to ask a rabbi to ensure whatever you make is in compliance.

Read the procedure and forbidden techniques in the above as well. Gives some other details to consider. The back of the knife must be visable throughout the cut. Need a tall enough blade for the animal.

Jim

 

[Ken H>]

With all the rules involved anything kosker, I would not make a "kosker" knife for anybody, but would make a knife their their specs, length, width, thickness, etc.

 

[Rhinoknives1]

Harbeer, I had no idea there were so many customs, rules etc involved with Kosher slaughter & knives ............... Are you making one for a customer?

 

[JDWARE]

Hola Harbeer,
I had come across this article a while ago. Not a lot of specifics, but the maker may be a source of info.
Saludos
J

MAN OF STEEL: HOW A KOSHER SLAUGHTERER TURNED KNIFE-MAKING INTO AN ART

In this video of the Rabbi, at around 21:30 he starts going into the details of the design of the knives

 

[Spideyjg]

We have a lot of middle eastern restaurants and to look into sharpening their stuff I dug into the Kosher and Halal rules to see any implications. Kosher is more complex than Halal.

Got to do a Turkish Zirh which is a beast of a kitchen knife. That is a 12" steel next to it.

 

[HSC ///]

Harbeer, I had no idea there were so many customs, rules etc involved with Kosher slaughter & knives ............... Are you making one for a customer?

I had an inquiry, that's all so far

https://en.m.wikipedia.org/wiki/Shechita#The_knife

There are a host of rules with kosher anything. They are pretty specific on the knife. Read the above may want to ask a rabbi to ensure whatever you make is in compliance.

Read the procedure and forbidden techniques in the above as well. Gives some other details to consider. The back of the knife must be visable throughout the cut. Need a tall enough blade for the animal.

Jim

the inquiry was from a rabbi

 

[Rhinoknives1]

I had an inquiry, that's all so far



the inquiry was from a rabbi

Start with the Rabbi as to what he thinks is Kosher.. Best of Luck to you!

 

[Michellelee]

Do you know of any places to purchase a Zirh in the US?

 

[Greenberg Woods]

Harbeer, it should be a long blade, as the animal must be killed in a single stroke.

It also must be made of a fine grained steel. The edge must be "Free from imperfections, perfectly sharp"

 

[Stacy E. Apelt - Bladesmith]

The size depends on the animal being slaughtered.

https://www.bladeforums.com/threads/kosher-knife.733094/
https://www.bladeforums.com/threads/an-interesting-view-of-sharpening-sharpness-for-god.1526372/
https://www.bladeforums.com/threads/shechita-judaism-miller.83208/
https://www.bladeforums.com/threads/kosher-knife.733094/page-2

 

[jdm61]

Rabbi Yurman seemed to imply that you could go back and forth if need be as long as you did not stop mid-stroke. He also talked about it being important to have a choil so that the blade was sharp from end to end. As for the standards for the edge, they are nothing out of the ordinary for folks like us, but to the average person with their chipped, rolled and dented Rachael Ray knives, it may seem a bit extreme.

Harbeer, it should be a long blade, as the animal must be killed in a single stroke.

It also must be made of a fine grained steel. The edge must be "Free from imperfections, perfectly sharp"

 

[Greenberg Woods]

Rabbi Yurman seemed to imply that you could go back and forth if need be as long as you did not stop mid-stroke. He also talked about it being important to have a choil so that the blade was sharp from end to end. As for the standards for the edge, they are nothing out of the ordinary for folks like us, but to the average person with their chipped, rolled and dented Rachael Ray knives, it may seem a bit extreme.

Diffrent rabbis understand it differently. The wording is that it must be killed "in a single motion" some people see that as a single stroke, others as a back and forth without pause.

The edge to edge is related to the perfect edge described. If the whole blade was not sharp and free of scratches or interactions, ie part of the blade wasnt sharpened, that would break the rule.

As for the perfect edge, they often see that as meaning it must be as untoothy as possible. Ultra fine grained steel is prepared over tougher coarse grain.

 

[mete]

Much of the ritual is to show respect for the animal. Various hunting groups have traditions for the same reason.

 

[jdm61]

And yet these guys and the Muslim butchers are the ones who draw the ire of PETA types and now others because their methodology is so "barbaric" even though it is intended to cause the least pain to the animal.

Much of the ritual is to show respect for the animal. Various hunting groups have traditions for the same reason.