Transcript
Auto-generated transcript. Not time-synced to the video.
This is a chicken caulif. It looks very,
very different than a knife you have in
your kitchen cabinet. The angle on a
chef's knife gives us the ability to
chop, to go down. This type of a knife
forces us to go back and forth. The
halak is is that we want the knife to be
at least two neck widths, so we have no
problem of it getting caught and we have
no problem of having to press down in
order to sh. It is square on the top, so
we can't have stabbing. We can't have
kala. The knife is made out of stainless
steel nowadays in order there shouldn't
be rust to create a pigma in order that
we don't have ek and hagrama. Of course,
it's up to the shi to chef in the right
place. This is one that's uh for lambs.
>> Did you make that yourself?
>> Yeah. It's a plastic handle, but it's
it's a special kind of plastic. It it
won't deteriorate. This is a a gasa.
This is what you use for for animals.
And this handle is micarta.
Believe it or not, it's pressed paper.
So he has to know how to sharpen it, how
to make it completely smooth and how to
he has to know how to feel that there is
a nick in it if there is. So what the
what the rabbi who's giving him the
license usually does, he says, "Bring me
your knife." Then the rabbi makes a few
nicks in it. The rabbi usually makes a
large a larger one and a small one and a
very small one to see if he can feel
even a small the nick in the knife. It's
very important. So if he knows where the
nicks are and he knows how many there
are. So it's a sign that he knows how to
feel a nick and a knife. It has to be
smooth. It is not smooth. It is trfe.
