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The are
the says
like I commanded you. It's also one of
the proofs that there's a Torah path
because the Torah doesn't write exactly
how Hashem commanded it. There's a
famous rem though. What's
rub
if you you one of the for a bird two for
an animal and most of the simmon is
considered as if you shed the entire sim
there are five that we learned
stopping
chopping a shacking in the wrong place
which includes what is the right place
ripping and kala covering the knife
which is stabbing. Those are the five.
Let's explain each of these halaf in
detail. Shah, stopping, waiting. Shah
means that we have to cut continuously.
You can't cut and stop. Da chopping. It
means that we always have to go back and
forth instead of pressing down.
Obviously, when you cut something, there
is downward motion, but it always has to
come with a sawing motion going back and
forth.
We in the place of it means that we have
to sh in the trachea which is the ka
which is the air pip that connects the
mouth to the lungs. That kana at the top
turns into a ship kova where the
epiglatus is where person swallows and
at the bottom goes all the way to the
lungs where the lungs begin. Theita has
to be on the ka somewhere in that in
that space. the vesa, the esophagus, the
food pipe. It has to be in a place where
the pipe closes. Hashem made the food
pipe in an amazing way is that when the
food goes in, the food pipe closes
around it and pulls it down to the
stomach. Now, the food pipe, the veset
is made with a red skin around it with a
white membrane in the middle. When we do
a we see that the white membrane pulls
the vesset shot and we know that it's a
kashita.
>> Okay. What we're showing here is this is
this is the trachea and this is the
esophagus. The esophagus we're opening
up. Show how it's white on the inside
and red on the outside and how it
closes. It closes like that. Okay.
Okay. This is this is this is actually
the most important. This what means this
what makes it equip.
That's the reason why the shita has to
be done with a knife that's perfectly
smooth. It's razor sharp. The shita has
to be done without ripping at the
animal. Ekker would also be a problem if
you did it with a hook, not just with a
knife that had a piggyo or a serration
in it. And then there's kalad. Classic
way of doing kala would be to stab.
That's where the knife gets covered.
Which requires the knife always to be
visible makes certain that the knife is
used in the manner that is that we did
from the outside to the inside.
