Simple SummaryA sharp knife of appropriate dimension (blade length) is very important during halal and kosher slaughtering of animals without stunning for a rapid and clean neck severance. It improves bleeding and alleviates pain and stress in animals by early onset of unconsciousness. An efficient bleed-out improves meat quality and food safety. With the ever-increasing demand for halal and kosher meat due to its awareness, authenticity, nutritive value, and animal welfare compliance, there is an urgent need to emphasize the role of knife sharpness during slaughter as per the prescribed religious practices. Other issues such as neck cut positions, blade length of the knife, proper training of slaughterhouse workers, infrastructure, and constant monitoring of the slaughtering process also need to be addressed to improve animal welfare and meat quality.AbstractHalal and kosher slaughter have given the utmost importance to the sharpness of knives during the slaughter of animals. A sharp knife of appropriate dimension (blade length) makes slaughter less painful during neck severance and facilitates desirable bleeding. The role of knife sharpness has not been given due credit from an animal welfare perspective and is likely ignored by the people involved in slaughterhouses. A neat, clean, and efficient neck cut by an extremely sharp knife reduces the pain. It improves the bleeding out, thus making animals unconscious early without undergoing unnecessary pain and stress. It also helps in improving meat quality and food safety. A slight incremental improvement in knife sharpness could significantly improve the animal welfare, productivity, efficiency, and safety of meat plant workers. The present review critically analyzed the significance of knife sharpness in religious slaughter by reducing stress and pain and improving meat quality and food safety. The objective quantification of knife sharpness, proper regular training of slaughterers, and slow slaughter rate are the challenges faced by the meat industry.