Halachot and Customs
Kashering a Knife
Question
Hello
If I have a knife that was used for both meat and milk, how do I kasher it?
Thank you very much
Answer
Hello and blessings
The knife should be cleaned well so that no food residue remains on the knife, or in the place where the handle joins the blade. After that, and after 24 hours have passed without use, the knife may be kashered in boiling water at a rolling boil. It should be rinsed immediately in cold water.
With blessings,
Binyamin Shmueli
