Spyderco Forums

Sal, or any Shochet on the forum who doesn't mind sharing,



With enough practice on the Sharpmaker, is it possible to make most stainless blades (AUS-8, VG10, S30V) sharp enough for Kosher Sh'chita? Will any knife with a 40 degree edge bevel be suitable? Does the back bevel or relief have to be a particular thinness?



Please forgive me if my curiosity is disrespectful. That is not my intent.



Many thanks in advance,



-Thom Brogan <a href="http://www.tntbrogan.com" target="_blank">Pictures</a> of our daughter, Cynthia

According to a post by Ted they retrofitted a Spyderco Santoku with MBS-26 steel for kosher butchering. Last word was they were trying CPM-440V.

Try this:
http://www.spyderco.com/forum/topic.asp ... rue&S=True

Shards

Thanks, Shards of Narsil!

That was the thread that got me interested in learning how to sharpen knives in the manner of a Kosher Rabbi (Shochet).

-Thom Brogan <a href="http://www.tntbrogan.com" target="_blank">Pictures</a> of our daughter, Cynthia

Allright ... this I want to see ... Based on previous posts ...

Kosher, in this case, apparently means that the blade is so sharp and heavy enough that .... one strike ... VERY QUICKLY AND CLEANLY .... AND PAINLESSLY DISPATCHES THE BIRD.... every time ...

SR

Edited by - stevie ray on 8/12/2004 4:42:07 PM

The only thing I could find says it requires a 'a spotlessly clean and very sharp knife without any nicks'.

The knife 'cuts horizontally across the throat, severing the carotid artery, the jugular vein, and the esophagus in one stroke. If there is a pause, a nick, or a puncture in the process, the animal becomes unfit for eating'.

MBS-26 seems to be a go, 440V was experimental and so I'd think VG10 and S30V should do fine. AUS-8 might nick easier.