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Cutting sharp food


What should sharp food’s (example ,lemon garlic ,onion or chilli) be cut with ,either a parev knife , a milchig knife or a fleishig knife.
And if i cut the sharp food’s (lemon,garlic,onion and chilli) with either a milchig or fleishig knife, does it become fleishig or milchig


All sharp foods should be cut exclusively with a pareve knife. If they are cut with a milchig or fleishig knife they become like the knife, and this can cause many halachic questions. Therefore the best thing is to make a habit of always using a pareve knife for them, and this way you will avoid numerous problems.

Best Wishes

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