Dear Rabbi Simon
I cut onions using a milky vegetable knife and then proceeded to put it in rice in a meaty pot. This knife is used only for vegetables and not milky items. It is currently cooking on the stove top. It will be served with chicken. What do I do?
Talk about time-sensitive. You may serve the rice as intended. For future reference, it is useful to maintain a knife for vegetables which is strictly parve and is not even washed with meat or dairy utensils. (Keeping it out of the dishwasher helps keep it sharp as well, as the high temperature can affect the acuity of the blade.)
Rabbi Rashi Simon