It's actually a beautiful ritual. The point of kashrut is that eating is an act of worship, one of many that we compare to worship in the Temple. Thus, we treat dishware the way we would have treated articles of sacrafice preparation in the Temple times: we dunk them in the mikveh to make them holy. It's not something that I would particularly care about normally--I don't pay attention to the kashrut of dishware, period, nor do I really concentrate on the meaning of what I eat--but that doesn't mean it isn't a beautiful analogy.
Estie and I took the trip to the mikveh this afternoon. It was a nice walk, since it's actually not overly hot in Jerusalem for once. And there are so many mikvehs here! The shul we went to--right down the street from Kfar HaStudentim--had three of them: one for men, one for women, and one for dishes. (Estie said that at her shul in America they only have one that's used for all three purposes.) The one for dishes is a little structure in the middle of a courtyard, with two steps leading up to it and a metal lid. It wasn't very deep, but sitting on the side and looking into it reminded me of our foremothers drawing water from their wells. In a way, we were drawing water from this mikveh, as holy water dripped off our utensils and pots when we brought them out of the mikveh.
The process is simple. Open the lid, say the blessing, submerse the spoon/fork/pot/whatever into the water, let go for a second, take it out. Repeat until everything is done. Then you close the lid, gather your dishes, and leave. That's it. And yet, walking away in the sun with a plastic bag full of toveled items felt really, really nice--even if I know that the feeling will completely the first time I go to make pasta and burn myself on that newly holy pot. Oh well.
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