all metal cutlery
- siniah Jun 28, 2001 03:14 AM
I am inching forward in my observance and no longer bring any non-kosher meat into my home. The next step would be to separate my dishes and the rest of my kitchen ware, but I hate the idea of waste involved if I make any sort of mistake when washing my dishes etc.
I would like to find all-metal (ie. kasherable) cutlery (reasonably good performance and reasonably low cost). I have never heard of such cutlery. Any hints of where to look?
re: Caitlin McGrath
Go into Restaurant Depot (I hope they have one in your area) and buy some good knives that have different colored handles. Chefs in restaurants have different colored knives and so can you. If you are going to be cognizant of what you are eating(kosher), then you will just have to be more careful what utensils you are using when cooking and eating. There are stickers, there are branding tools, there are electric engravers and yet more.
If there is a will there is a way!!!! Keep on Truckin'
Global knives are, indeed, the way to go, however they are definitely not in the cheap category. They are quite pricey but apparantly (according to the articles hanging in between the mezz and first floor at Zabar's) worth it. Keep in mind that your knives will have to be used for either meat, dairy or pareve. I reccommend using them for parve and having a pareve cutting board. That way you can chop for both dairy and meat meals.
Now, for cutting meat, you should get a separate one (or two) knife and separate cutting board.
Also, remember that if you use a meat or a dairy knife to cut something considered "spicy" (Harif), e.g. an onion, garlic (these spicy foods are what Jewish law considers to be spicy) then that food takes on the flavor or the meatness or dairyness of the knife. For example, if you use a dairy knife to cut an onion, essentially that onion is now dairy and can never be used with meat.
That's why pareve is always the best way to go.
I hope this isn't too confusing!