Davar Charif

What is the status of sharp, spicy food (like an onion) –davar charif, that was cut with a milchig, fleishig, or treif knife? Join Rabbi Dovid Fink as he explores the status of a pan or pot in which that food was cooked.
Davar Charif: Davar Charif
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.
Davar Charif: Davar Charif
Last week we focused on the definition of davar harif (sharp, spicy food) and the status of a knife used to cut a davar harif.
This week we turn cooking a davar charif.
As usual, sources are available through the links in both WORD format and pdf. In class, we will translate and explain these sources.
In addition to being one of Rabbi Brovender's first students, Rabbi Dovid Fink is an outstanding expertᅠand teacher of Halacha. Rabbi Fink received his Rabbinic ordination from ITRI and the Mir and was awarded his Ph.D in Semitic Languages and Linguistics from Yale University. Rav Fink has taught thousands of students from all over the world for over 35 years.