We will begin by surveying the opinions of the leading poskim regarding the definition of davar charif; what foods fall into the category of being especially sharp and spicy?
Then we will turn to the kashrut implications in (1) cutting sharp foods with a milchig, fleishig, or treif knife and (2) cooking parve sharp food in a milchig or fleishig pan or pot.
Sources are available in Hebrew through the links in both WORD format and pdf. In class we will explain the opinions of the leading poskim.