21

Rabbi Forst's "The Laws of Kashrus" references a Mordechai cited at the end of Beis Yosef 122 which permits using a single knife sharpener for meat and dairy, though he does note that they must be clean and that some have the custom of using different sharpeners (page 354). I was unable to locate the precise reference inside the Beis Yosef, but the context ...


11

We have a concept of "Rov" ("majority"), which means that we rely on the majority in many instances. In the case of dishes in a store, the majority of the time, if the dishes are being sold as "new", they are, in fact, new. In fact, many manufacturers, especially higher-end ones, place stickers directly on the dish, bowl, cup, etc., even if they are sold ...


9

The Sefer הכשרות by רב יצחק יעקב פוקס explains as follows (chapter 3:5) For Sefardim, as long as the item is not ben yomo (has not been used for cooking with dairy/meat) in the last day, it is permissible to change from Dairy to Meat, even lechatchila. Sources: Pri Chadash YD 97:1, Chidah - Machzik Beracha 509:2, Aruch haShulchan YD end of siman 89 and 181:...


9

You'd have to do something to force the water to cover the side flanges (or rims) of the sink too (such as by dropping in a hot stone), but otherwise I'd think it would be halachically fine - it should be similar to the case of a very large pot, where you can boil the water for hagalah in it (Shulchan Aruch, Orach Chaim 452:6).


9

Only kelim (vessels) which absorbed issur (forbidden substances) need to be kashered. A kli which may have issur stuck to the surface, but not absorbed should be scrubbed. Keilim which were only used with kosher are clear to be toiveled. See Shulchan Aruch, Yoreh De'ah 121. Another point concerning old keilim is to make sure there is nothing on the surface ...


8

The Kof-K list of tevila instructions says that, according to the OU, Star-K and CRC, a corkscrew does not require tevilah because it does not touch the food. The Star-K confirms. And so does R Forst on behalf of OU. Not clear why it would need to be kashered. The prohibition is on drinking non-kosher wine. If (1) the corkscrew is clean and (2) it was cold ...


8

The Rambam explicitly forbids this (MT Hilchot Ma'achalot Assurot 6:11-12) When meat is salted, it should be salted only in a perforated utensil, using only salt that is as heavy as coarse sand, since the salt that is as fine as flour becomes absorbed in the meat and fails to extract the blood. Also, one must shake off the salt before rinsing the ...


7

This question is discussed in the Shulchan Aruch in YD 122:11-12. The Rema writes that the general practice is to buy utensils from non-Jews when the seller is selling a lot and the buyer is purchasing one of many items being sold. Similarly, the Aruch Hashulchan writes that it is clear that even if some would be stringent in regard to items purchased from a ...


7

I know that in Lakewood there is a Gemach that has an assortment of commercial immersion heaters (some duplex, to fit double sinks) for exactly this purpose. They instruct to turn up the thermostat on your hot water heater, fill the sink with the 190 degree water, then place the heating element contraption on top and plug it in, and wait until it starts ...


7

I am going to take the liberty of assuming rags and oven mitts are not any different than table cloths. I asked the Star-K about kashering table cloths for Pesach, and was told that a table cloth can become "treif" and becomes pareve by putting it through the laundry machine. I imagine the same would apply to any cloth or similar material.


7

Rabbi Kaganoff quotes the following authorities and their rulings. Minchas Yaakov Responsum #14 at end quoted in Be'er Hataiv 69:8, Pri Megadim Sifsei Daas 69:60 both say that frozen meat may only be broiled. Aruch Hashulchan Yore Deah 69:79, Yad Yehuda 69:59, Yabia Omer 2 Yore Deah 4, Yechave Da'as 6:46 say that deep freezing prevents blood from hardening,...


6

According to the Star-K, granite countertops, so long as they are not granite composite, which generally contains some plastic components, can be Kashered for Pesah. http://www.star-k.org/kashrus/kk-passover-kashering.htm The operative paragraphs are: Porcelain, Corian or Granite composite sinks should also be considered similar to a china sink, since ...


6

See the Aruch HaShulchan YD 89:17 where he writes: יש מי שרוצה לומר שאין להגעיל כלי של בשר לשל חלב או להיפך, מטעם שמא לא יהיה לו רק כלי אחת ויגעילה מבשר לחלב ומחלב לבשר ואתי למיטעי, וחומרא יתירה היא, ואין לנו לגזור גזירות מדעתינו. (ועי' מג"א סימן תק"ט סקי"א שכתב גם בשם הגאון מפוזנא להתיר): from which we see that there is no prohibition to kasher the milk ...


6

A knife used for grease is very hard to clean — or was so before modern sponges and cleaning agents. Sticking it in the ground in the prescribed way is (was) a means of cleaning, not kashering, it. One must then do libun or whatever if the knife was used in a way that requires kashering (SA YD 121:7). As always, for a practical ruling, CYLOR.


6

The Sephardic opinion is that glass never absorbs, so it never has kosher issues. Ashkenazic opinions vary; a lenient (albeit very authoritative) one is that of Rabbi Moshe Heinemann of the Star-K: ANTIQUES Q: Can one purchase and utilize used or antique crystal bowls or glasses? A: Yes. MEAT / DAIRY MIX-UPS Q: If someone poured hot milk ...


6

This question is dealt with by Dose of Halacha: R’ Yechiel Yaakov Weinberg (Seridei Aish 1:46) writes that the acharonim are lenient regarding plastic and such utensils may be kashered through hagalah (placing in boiling water). R’ Eliezer Waldenberg (Tzitz Eliezer 4:6:3) compares plastic utensils to stone ones and permits kashering through hagalah. ...


6

Rav Ovadia Yosef permits meat and milk dishes at the same time if there is soap in the initial wash, but prefers that one only run them in separate cycles, as, he reports, does his son Rav Yitzchak Yosef (Yabia Omer YD 10:4). Rav Yitzchak Abadi permits washing meat and milk dishes in separate cycles (Or Yitzchak YD 1:4 and 2:8). Rav Shlomo Aviner permits ...


6

As with many questions of this type, the answer is "it is a machlokes" You would have to consult your specific Rav. The OU actually goes into some details on this. What’s the Truth about . . . the Sale of Chametz on Pesach? The utensils themselves present more of a challenge. The question of what to do with chametzdik, non-kasherable dishes is ...


6

First Kasher them and then dunk them in the Mikva. (ShA YD 121:2) If you did it the wrong way some say you have to dunk them again.


5

No. The Chelev prohibitions do not apply to fowl (ShA YD 64:1). The Gid Hanasheh prohibition would only apply to a fowl which has a "circular hip joint", though there is no need to check fowl for such a joint (ibid. 65:5) and I am unaware of any commonly consumed fowl which have such a joint.


5

The Taz in YD 93:1 brings the Baal haItur that if I cooked milk in a ben yomo meat pot and there was 60x the meat taste, I can cook whatever I want to afterwards- milk or meat. [Assumptions: the milk was still boiling when it was poured out which defending itself from making the pot milky; from context, this is a kli cheres]. The question remains- how can ...


5

You might be referring to the practice of thrusting a knife into dirt 10 times as part of kashering. I will cut and paste some posts I found on the subject from http://www.imamother.com/forum/viewtopic.php?p=248118 The halacha is, if you treif up a knife you can't just boil it in water like you would do any other kind of silverware, you have to stick it ...


5

Any meat that was burned on the altar was dipped in salt and then put straight on the fire. It was unrelated to the laws of kashering, as we also put straight blood on the altar! For instance Rambam Laws of Korban Procedures 6:4 כשמנתח אברי העולה, מוליכין את כל הנתחים לכבש, ומולחין אותן שם. ואחר כך מעלין כל האברים לראש המזבח, ומסיר גיד הנשה בראש המזבח, ...


5

There are two separate issues regarding kitchen utensils, dishes etc. One is if they absorbed non-kosher food in the past. Since these utensils are new, this is not a problem for ceramics and glass. However, it may sometimes be a problem for some new metal utensils, such as pans, that may have been coated with non-kosher fat as part of the manufacturing ...


5

The Rama writes (OC 452:1), after the Shulchan Arukh cautioned to Kasher everything before the fifth hour on Erev Pesach morning to avoid various complications: ואם לא הגעיל קודם זמן איסורו יכול להגעיל עד הפסח שאז חמץ במשהו ואינו מועיל הגעלה שחוזר ובולע אבל מותר ללבן כלי תוך הפסח And if you didn't Kasher before it became forbidden you can still Kasher ...


5

The Sefer Yoreh Binah (Practical guide to the terminology of Yoreh Deah- Rabbi Daniel Yaakov Travis): מוהל Definition: Liquid of heter that is discharged from meat after the shiur melicha [=amount of time necessary for salting].


4

From investigating AGA ovens, in theory there is no problem in kashering them. In practice it's gonna be quite complex. They have a ton of areas, and they are massive with a lot of thermal mass. In order to kasher them, you have to heat them up quite hot, but because of the thermal mass it's going to take a huge amount of energy and a very large flame. It ...


4

I've never tried to do Hagalah on glass, so doing this may very well break the glass, but here's something I thought about: One thing to remember is that the Halacha, in order to purge something of its non-kosher taste, you only need the same level of heat that caused the vessel to absorb the non-kosher taste in the first place. Since we're talking about ...


4

You assume it requires kashering. The Star-K says you can use any microwave so long as it is clean inside, you are heating only the kosher item alone, and the item is on a thick plate. You don't even need to cover the food. http://www.star-k.org/kashrus/kk-cooking-microwave.htm


4

The unsalted meat should not come in contact with any kosher food or vessels until the process of salting is completed. Step one: Take the meat and wash it well then soak it in a special vessel (used specifically for this) for a half hour (Rama 69:1). When finished soaking let the water drip off before salting. If using a knife to cut open clots or to just ...


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