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Can a Fleishig knife that was used to cut cheese be Kashered? The knife had not been used for meat 24 hours prior, the knife and cheese were both cold. If so, can it be Kashered in boiling water? Please advise.

 

If both were cold, the knife does not need to be Kashered – just washed (NOT in hot water).

 

 

#4297

 


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