I will be doing a major media push in Print Media, Radio and TV in coming months to promote my new company, Hovey’s Knives of China, new book, Ideas for New Businesses: Finding ideas for your million or billion dollar business and business consulting activities. Some of the radio materials have already been recorded such as two segments with Ric Bratton’s “This Week America” which is a news-format show originating in Ft. Wayne, Indiana, carried by 18 radio stations throughout the country.

Bratton was exposed to two of the gag ads that I used on my Radio Show, “Hovey’s Outdoor Adventures.” These were for Misty Mange, The hair-care product that you and your pet can share and SIN, Inc.’s red  white and blue turkey made from the best of “coal tars, petroleum by-products and agricultural waste” for your holiday enjoyment. The Skype video recording may be seen at: https://www.youtube.com/watch?v=U4CJWDhthq0

If you wish to contact me to discuss your ideas for starting a new business send me a description of what subject areas you want to discuss and I will reply. If I think that I can help you advance your plan we can set of a time for an hour-long conference call where I will discuss your concept with you. I will follow up with a written report about what we considered for a fee of $200.  I can reasonably discuss consulting businesses, outdoor-related businesses, inexpensive promotion methods and locating a suitable foreign partner.

I recorded both shows at my writing station in my office after doing a mucking out. As one might suspect,  I had accumulated years worth of print photos, 35mm slides and old printed-out stories and photos that needed to be cleared out and recording the Skype video was a good-enough excuse.

As commercial items the old prints and slides are now nearly useless. Few of the editors that I write for will accept prints or slides, and those who still do will have them only if they are the photos of some historic event that I reference in the text.  Authors have limited use of these old materials when they write their books and want to show some photos of their former selves or activities.  I have already done that with my books and E-books on bowfishing, crossbow hunting and muzzleloading, and can no longer justify hanging on to these dusty folders of long-gone life events.

Hovey Shoots a Bullseye with SEOPA Outdoor Entrepreneur Project Award

 

Lakeland, Florida, Oct. 6. Hovey’s Knives of China, a new knife-making company based in Sandersville, Georgia, won the First Place Award for an Outdoor Entrepreneur Project at the Southeastern Outdoor Press Association’s (SEOPA) annual meeting in Lakeland, Florida.

This award is sponsored by Mossy Oak Brand Camo and includes a plaque along with a cash prize. The award is part of SEOPA’s Excellence in Crafts competition where members compete in categories for the best newspaper, magazine, book, video and other media published during the contest period. The Outdoor Entrepreneur Project is unusual in that it is, “Any original activity, product or service created between the contest dates by the entrant and related to the outdoors demonstrating creativity and risk-taking, and designed to produce a profit…”

The creative aspects of the new company is that more than 15 patterns of cooking knives have been made based on ancient designs used during the Chinese Bronze Age and now made of modern materials for today’s Chefs and cooks. The designs had undergone hundreds of years of development and were used as inspiration for a series of cooking knives that are more efficient than any in use today.

Risks in launching any new product in the culinary market are that knives are durable tools, a wide variety of styles are already available at sometimes nearly give-away prices and low-volume production custom-made knives must command premium prices in order to be profitable. For those who cannot afford costly hand-made products, many low-cost substitutes are readily available.

New cooking knives must have distinctive designs, high quality, be demonstrably functional and aggressively marketed to be successful in today’s market. A low-volume maker cannot hope to compete in price against inexpensive unlicensed copies made in China and elsewhere. Patents offer no protection in today’s knife market, as even most minor variation in design or materials may be claimed to be a new knife, and the cost of lengthy court battles would quickly consume any profit from the products.

Considering these realities, the business plan for Hovey’s Knives of China is to produce the knives and license their designs to anyone who wishes to make them for a small royalty. The knives are so distinctive as to be unmistakable, regardless of who makes them. Hovey’s Knives will recognize, display and publicize knives made under license by custom makers and larger manufacturers at trade shows and other events. This way these eminently useful knife patterns will be quickly available worldwide to anyone who wishes to make dishes of quality and character using effective tools that have ancient cultural roots.

Low cost publicity about these knives is being produced through social medial including some 30 YouTube videos about the knives on a dedicated channel, blogs (www.hoveysknivesofchinablog.co), Twitter, Facebook, Pinterest and other outlets. Added publicity on these knives will also result from reviews in magazines, newspapers and TV outlets.

Prototype production has begun at a new shop located in Sandersville, Georgia, and custom production of stainless steel designs will start in January, 2017, following an extensive period of product testing.

According to Hovey Smith, the company’s founder and owner, “We are now testing designs, hardening techniques, evaluating steels and production methods in the field and kitchen to make these designs. Each knife will be custom made. We have a variety of patterns and sizes to fit the users’ hands and satisfy their needs. The new designs include left and right-handed versions of chopping knives, fish-cleaning knives, utility knives, paring knives, cleavers and sushi and lox-cutting knives along with a special design for caterers.

“This isn’t all. We also have the “Billy Joe Rubideoux” line of forged knives, such as might have been made in the Lower Louisiana Delta by a fictional cook and entrepreneur from whatever materials he had at hand to make the tools he needed. Included in this group are a Chef’s and bread knife along with a sharpening steel made from an 150-year-old scythe blade and a rib flipper and forge cleaner made from a piece of lawnmower steel. A version of the “rib flipper” will be produced as a commercial product.

“We have an exciting adventure ahead of us, in bringing these eminently useful new knives to market, and I look forward to showing people how to use them to make some dishes that may not been seen for 1000 years.”

 

For additional information contact Hovey Smith at hoveysmith@bellsouth.net or call (478) 552-7455. Cooking demonstrations with the knives and media visits to the shop are available to media representatives by prior arrangement along with limited overnight housing.

 

Rustic cooking tools and knives have been produced from old steel tool parts as a result of testing a new forge and other knife-making equipment at Hovey’s Knives of China’s shop in Georgia. A rib flipper and forge tool have been made from a piece of lawnmower steel, and a Chef’s knife was cut from a 100-year-old blade from a scythe.

These Billy Joe Rubideoux  products are named after a fictional character from Plaquemine Parish in the Louisiana Delta. Raised in the water-logged swamps below Lafitte, Billy Joe had a hard-scrabble existence where trips to town were infrequent. If he needed a tool, he had to make it  or do without. Working in this tradition, a rib flipper was made for turning meat on a charcoal grill and the rounded piece of left-over steel was used to pound out a forge-cleaning tool.

The rib flipper

Anyone who cooks on a grill must turn their meat. The most commonly use tools to flip ribs, turn chickens and move chops are spatulas, tongs and forks. None of these are very efficient. A piece of steel from the bottom of a riding lawnmower had a curved shape and appeared that if it was straightened and handled would be ideal for that purpose.

The steel was heated on the forge to the point where it could be pounded flat, cut and ground. The result proved to be a somewhat dogleg-shaped object that only needed a handle to be functional. I used a piece of salvaged wormy tea olive as a fitting grip for this tool and designed an asymmetrically – shaped grip that could be held horizontally in the hand. This grip proved ideal for turning ribs and other objects on the grill and outperformed anything I had used.

As the carbon steel in the flipper easily rust, I polished it with a steel wheel and coated it with canola oil to provide a non-toxic protective coating. Square holes in the flipper’s blade provide a handy means for hanging on the sides of my smoker. More custom flippers will be made in the Billy Joe style will be made along with stainless steel adaptations  for commercial use.

The forge cleaner

After the Rib Flipper was completed a piece of steel remained which had a distinctively curved profile, similar in shape of a flattened spoon. I used this piece to clean the ashes out of my forge, which has a steel tire rim as a fire-box. This worked and needed only a longer grip to make it efficient. I wire-brushed it down to bright metal, dressed the edges with grinding wheels and drilled it for a grip. This grip would be firmly attached by four pins made from cut-off nails. The result was an efficient forge-cleaning tool that I protected from further rust by giving the blade a coating of black enimal paint. Thus, both pieces of salvaged lawnmower steel were put to beneficial use to make new-to-the-world tools that performed beneficial functions.

The Chef’s knife

I had been saving the blade from an old scythe from the 1800s that was given to me over 30-year-ago. It had been exposed to rust and was well-pitted, but was nonetheless sound. The steel used in this scythe was among the highest quality steels available in the day  and similar to that used to make straight razors. The shape of the blade was wide enough to provide sufficient steel to make a Chef’s knife. After the basic shape had been drawn on the blade, a torch was used to  profile of the blade. Rough shaping was done using a grinder and final edging was completed on a 72-inch knife-making machine, which is basically a 72-inch variable-speed belt grinder with a 2-inch wide belt. To preserve the blade’s rustic look, the deep brown rust patina on the sides of the blade was left intact.

Once the blade was ground and holes drilled for the scales, the forge was  used to re-temper the blade, as heat from the cutting torch had heated the steel sufficient to soften the steel. The tempering process served to stiffen the blade and harden the edge. A video showing how the knife was made is at: https://youtu.be/maFAogwdrcw.

Wood from the tea olive, a native American tree whose fragrant-smelling blossoms caused it to be planted around  many antebellum plantations,  was selected as the handle material. This wood is harder than pine, ivory colored, commonly spalted and worm-holed when it has been on the forest floor.  The natural holes and contrasting colors proved to be complementary to the over-all look of the knife. Although the finished knife is fully functional and has a sharp edge, it would appear to be hundreds of years old. Closer inspection would reveal that its cutting edge is brightly finished, the grips are coated with a tough polyurethane and the back of the blade exposes bright metal.

Billy Joe’s knife was compared to a $7.00 Chef’s knife from a mass-market-outlet’s discount table during cutting tests using bond paper and vegetables as I prepared some soup. Although Billy Joe’s knife had the advantages of having a sharper, deeper and longer blade, the pitted sides of the blade produced much more friction. In most cases the commercial knife was superior as a usable kitchen knife, although the rustic Rubideoux knife felt better, worked better as a chopping blade and kept its edge during the test. In short it proved itself to be a usable Chef’s knife, although not as good as the inexpensive commercial product.

The Billy Joe Rubideoux knife is more art than functional knife,  but it will work for its intended purposes in a home setting. Its design is superior to the commercial knife. The longer, deeper blade and long grip with the stag-like feel imparted by the worm holes give it a distinctive feel while the light-weight wood of the grips provide a desirable weight-forward balance for the knife. Only the roughness and perhaps the slight lip at the top of the blade made the Billy Joe knife function less well than the commercial blade.  The wooden grips, which provide an artistic counterpoint to the blade,   will  also soften  if immersed in water or put in a dishwasher. These grips demand careful handling, which is not likely to happen in a commercial kitchen.

A video, “A $700 Billy Joe Rubideoux Chef’s Knife Vs. a $7.00 Mass-Market Markdown Makes Soup for the Toothless,”  was made when showing this knife being used to chop vegetables for a soup. While the knife felt good in the hand and handled better than the commercial knife as a chopper; overall, the slicker-sided commercial knife proved to be much more efficient. While distinctive as a piece of rustic functional art made and fine for casual use in a home kitchen, its pitted blade caused it to be inefficient. Billy Joe’s knife would be thrown out of a commercial kitchen, although it did serve to demonstrate that a functional Chef’s knife could be made from scrap materials in a home workshop.  This video may be seen at:https://youtu.be/jpsLeNHNY-E.

This experiment was sufficiently successful that the decision was made to custom make knives and tools in the Billy Joe fashion using salvaged steels and handle materials furnished by the anyone who wants a custom-made, functional tool made of something that had significance to him. As long as it is a reasonable carbon steel, a useful knife or tool can probably be made by the  combined processes of cutting, forging, grinding and tempering. The last is significant, because if too much heat is applied to the metal during cutting or grinding the result will be a softer steel and a weaker tool that will not hold an edge or quickly fail if exposed to heat or stress.

 

 

 

 

Retirement, freedom from the stress of the corporate world, laying back and doing noting is often viewed as the state of bliss that is supposed to come when one retires. As with most such suppositions, this statement is only part true in that you are free of the constant state of accountability to your bosses, coworkers and even life partner for your mutual success. Woe betide you should you fail, and the chances of failure from predicted and unknowable events are too numerous to mention. No wonder that you are relieved to be out from under the crushing millstone of corporate life.

A few weeks or months later, you become bored with your now mostly sedentary life and want to get back to doing something interesting, useful and intellectually challenging without falling back into the morass that you just escaped from. It may well be that starting your own business might be the key to better psychological and mental health, at a lesser costs than conventional doctors, pills and surgeries.

I found myself in this situation. I was downsized out of a corporate job of my own creation as part of the R&D arm of a multinational corporation. I was  their “Information Scientist.”  This job title was one that I created in that I assisted researchers in finding information, organized the company  patent collection, created a searchable database, kept the company library and developed 15 new ideas for possible company products. Being continually awash with information about patents in our and related fields, I was sometimes able to offer insights into solutions to problems that might have been overlooked.

Since the 1970s, I had been selling articles to newspapers and magazines.  I concentrated on the outdoor press, writing primarily about hunting. Ultimately, I focused on the more specialized area of hunting with muzzleloading guns and for the past decade have been the corresponding editor covering black-powder guns and hunting  for the Gun Digest, which bills itself as “The world’s greatest gun book.” Although interesting, this was mostly a money-losing proposition. I expanded into books and published over 15 books and E-books with the same degree of economic success.  I also tried a year-and-a-half of podcast radio with a variety outdoor show, but that was also an economic failure.

Even though I continued my writing after I was laid off,  I found my body showing increasing signs of failure  as I passed through my 60s to my  mid-70s. These ills included  joint pain, losing the ability to walk freely without pain in the legs, coronary  by-pass surgery and apparently failing mental capacity. Except for the coronary difficulties, the remainder of my problems were generally dismissed by my doctors as the impact of normal aging. There was no ready explanation for the joint pain, but restricted circulation  in the in my legs due to claudication caused by  plaque in the blood vessels.

Some of the usual medications were prescribed, but I found that Lipitor caused me more pain than benefit. When I increased the dose, the level of pain in my legs also increased, further restricted mobility.

A New Business As a Solution

In my previous experience I found that the key to good mental and physical health was to be interested in something that involved risks and rewards and incorporated physical activity. A degree of risk taking has been part of my life since I served in the military as an Engineer Officer after college. Although I served during the Viet Nam era, the bulk of my 2.5-years of service time was spent in Alaska. Although a stateside assignment, working in an Sub-Arctic environment where temperatures, weather and accidents could kill a man provided a challenge. One of my fellow Engineer Officers died as a result of a bad weather caused plane crash on St. Laurence Island in mid-winter – a trip that I later made myself under similar circumstances.

I did my MS Geology thesis by spending all summer largely alone mapping an area of the 40-Mile District, near Chicken, Alaska. As an exploration Geologist in Alaska, we worked every day from helicopters where we were out all Summer hundreds of miles away from any cities and often weathered in for days at the time. I worked on glaciers and mountains, had encounters with black, brown and grizzly bears as well as momma moose, who will fearsely protect their young. All of this was exciting, interesting stuff for a young guy in his 20s and 30s. For a number of years I geologized during the Summer months in Alaska and wintered, and wrote, in Tucson, during the Winter.

Mineral and oil exploration are cyclic markets and when metal prices fell during the early 1980s, I found my self out of work, returned home to Georgia to write, produced a number of books which were not particularly successful and was ultimately hired by a multinational kaolin-mining company, English China Clays, where I became their Information Scientist.

Past retirement age, I continued my writing and did some industrial Public Relations work and occasionally made some money, but my writing was mostly an economic drain, rather than a revenue producer. As a result I found myself looking for something that had the potential of making significant money.

Parameters for a Successful Retirement Business

Retail trade in small town America is a dying proposition. Independent stores cannot compete against the larger chains and increasingly easy on-line buying opportunities. While offering the comforts of being in a community of fellow merchants and interacting with the public, I could think of nothing that I could sell locally that would potentially return investment, much less make money from – not even in the area of muzzleloading guns and knives where I was an acknowledged expert.

I needed to develop products that were proven, had world-wide sales potential, were sufficiently new to attract a lot of free publicity, relatively easy to make, would allow my personal input into design and not require my setting up a large factory to make them or have a large staff to sell them. My ideal would be a company consisting of a few people with million-dollar sales potential. One way to reach this goal was to conceive of a concept where I designed and demonstrated a class of objects and licensed production to others on a royalty basis. I developed this concept in print, in one of my books Ideas for New Businesses: How to start your own million or billion dollar business, which is available from Amazon.com and other sources.

Hovey’s Knives of China

While in undergraduate school at the University of Georgia, I toyed with the concept of majoring in Archeology, rather than Geology. I was always interested in Archeology and while in High School spent a summer at Mesa Verde National Park working for the concessionaire. On days off I would explore the ruins myself. At the time there were few paying positions in Archeology, and Geology seemed to offer better opportunities for a successful career. The situation for Archeologist has improved somewhat, but these are mostly lower paying salvage exploration jobs requiring extreme mobility and much dull, repetitive work in uncomfortable settings.

A minor thing that attracted my attention was Chinese knife money, which was a coin shaped like a knife with a hole in the handle used as currency  in central China during the Warring States Period, before the rise of Imperial China.  This was put in long-term memory storage among millions of other interesting, but apparently useless, bits of information. Some 40-years later, I saw some of these knives exhibited at the International Blade Show in Atlanta. I could not afford to buy one, but arranged to take detailed photos. After forming a relationship with Bladesmith Murray Carter, which included making knives in his shop, I asked him to produce a copy of one of these knives in forged steel.

Now that I had a working knife, I used it in the field for a variety of tasks and even took it to China where I demonstrated it to a Chef at the J.W. Marriott Hotel in Zhengzhou. While there, I had a chance to visit the Henan Provincial Museum, and saw some of the original knife money as well as other bronze cooking implements. I have several YouTube videos about this trip. One showing Carter’s knife is at:   https://youtu.be/TCSJSbJxRMs . By the time I made my second trip to China in 2015, I had made wooden models of a dozen patterns and was considering different ways of producing them.

These flights to China were man-killers, and 30-hours of sitting in cramped seats provided little comfort for my legs. By the time I was even partly recovered, it was time to do it again and return home. By happenstance, I ran into Paul Hjort, a knifemaker who makes Bowie-style knives, at our local Kaolin Festival. At the time he had comparatively little equipment and worked out of his trailer. We came to an arrangement, and he made prototype knives from my designs, which we exhibited at the Cobb Galleria at the International Blade Show. My knives were so different that many did not understand them or appreciate how they might be used. Nonetheless, they attracted considerable attention. I was hoping to obtain sufficient numbers of orders to finance the construction of a stand-alone knife shop, but these were not forthcoming.

The preceding events required quite a bit of mental and physical effort and even more was to come when I turned a portion of my back porch into a workshop where Paul and I could make our custom signature knives. As my activity state increased, my mental and physical health improved. I find myself regaining my physical abilities and in much less pain than formerly  without taking increased amounts of medications.

Although these knives are made by stock reduction from water-jet cut blanks, rather than forging, the operation of the equipment, the labor involved in making charcoal for my forge and the general upkeep of my house, grounds and hunting land provides sufficient exercise to keep me mobile while giving me something potentially profitable to do. This works reasonably well, because I can interspersed times of physical and lest strenuous mental activities throughout the day.

Conclusions

My approach of taking risks with my late-life savings to found a new company with an uncertain outcome, has provided me with a business that keeps me engaged and provides a reason to continue an active existence. If successful, the business will outlive me and provide income for many others who may be associated with my namesake products. This has provided me with something that I feel is worth doing, worth the risk-taking and is providing me with an improved life experience.

 

                                                         Hovey’s Knives of China

                                                          Signature Series Knives

Order Form,  August, 2017

 

Congratulations on considering an order for one of our Signature Knives. Besides having the unique design characteristics of all of our knives, the Signature series is all about producing true custom knives, one by one, designed for the user. Ultimately, you may be able to purchase both licensed and unlicensed copies of my knives produced by any number of makers for much less money. I realize that this is significant if you are a young cook just starting out. Purchase the knock-off knives now if you must, but someday let me work with you and show you the pleasures of owning the real thing.

 Hovey’s Knives of China Signature knives are made only for you and for what you need your cooking knife to do. This is the equivalent to going to London and having a shirt custom made for you by a Bond Street tailor.

 Such knives are not inexpensive, and they are not rapidly made. You will find that they will perform better than any knife you have ever used, or we will make it so. Our blade steels are the best that we can obtain to sustain your needs. At present all Signature Blades will be made of T-410 stainless. This is a workable standard for modern cutlery use. It will dull, as will all steels, and will need to be periodically steeled, as any knowledgeable Chef would do.

 On some knives the points are very delicate. These are a pleasure to work with. When carving meat they are like pushing a knife through soft cheese. However, they will not accept any bending stress. If you assistant cook tries to break a meat joint with one, the point will very likely snap off the first time that stupid mistake is tried. Nor is this point designed for that or prying open cans. Any cook who tries that with one of these knives may find his skills better employed working in a salvage yard. This is the reason that some of my knives are offered without points. If sent back to us, broken points can be restored a few times. However, the ultimate result may be that the knife becomes a truncated-blade knife which is still a very useful and more durable shape. It is also safer in that it is less likely to go through a shoe should it fall from a table.

 First a few blunt facts. The least expensive of these knives start at $200 for the handleless Point Square series with a leather holster.

 

Knife Orders

 

 A selection of our knives on 1-inch pegboard. 

 

Small Utility Knife “The Caterer’s Friend”

 One of our most popular patterns, The Caterer’s Friend, is offered with a truncated point and choice of either a single ground in right or left-

This prototype version is in carbon steel. Production blades are T-410 stainless. The jade-wood grip material is in limited supply and may be discontinued.

 -handed versions or with a double-ground blade. The single-ground blade is preferred for precision cutting. It is used not only to cut small vegetables, but also to spread mixes on bread, and even the head of the hilt is sometimes employed to grind lumps of salt, sugar etc. to a uniform powder. This product is frequently presented as a gift to a Caterer by a host in recognition of a “job well done.”

 Base Price $200

__Single Ground Blade               Handle Material

 __Double Ground Blade               __Jade Green

 __Left Handed                               __Micarta

 __Right Handed                            __Cocobolo

 __Cherry*

 *Cherry is a natural wood, is not safe for water immersion and may chip if dropped on a hard surface. One grip replacement/exchange will be made for free. Subsequent replacements are $50. Sharpening is $40 and blade regrinding to remove chips $60.

 

 

Medium Utility Knife

 

These prototype versions are in carbon steel with brown Micarta grips, production knives will be in T-410 Stainless. Top knife has a double-ground blade and the bottom a single-ground blade. 

 The larger brother to the Small Utility Knife, this knife has a longer blade and larger grips intended for those with medium-sized hands. It is offered with the same options. The single ground blade version is available in right or left-handed versions. This blade grind is preferred for more precision cutting.

 Base Price $250 + $50 if use your grip materials

 __Single Ground Blade               Handle Material

 __Double Ground Blade               __Jade Green

 __Left Handed                                __Micarta

 __Right Handed                      __Cocobolo

 __Cherry*

 *Cherry is a natural wood, is not safe for water immersion and may chip if dropped on a hard surface. One grip replacement/exchange will be made for free. Subsequent replacements are $50. Sharpening is $40 and blade regrinding to remove chips $60.

 

 

Bok Choy Chopper

 

The Bok Choy Chopper shown here with pencil-point blade and cherry grips. This is a carbon-steel prototype knife, production knives will be of  T-410 stainless.  

 In regards to both appearance and general usefulness, the Bok Choy Chopper is my personal favorite of these designs. It has sufficient blade length to be a useful chopper, the version with a pencil point works for very fine cutting on a variety of materials while the truncated version makes for a strong knife that may be used in any kitchen. If broken, the pencil point may be reground a limited number of times; but may ultimately become a truncated-point knife.

 Base Price $300 + $50 if use your grip materials

 __Single Ground Blade               Handle Material

 __Double Ground Blade               __Jade Green

 __Left Handed                               __Micarta

 __Right Handed                             __Cocobolo

 __Truncated Point                           __Cherry*

 *Cherry is a natural wood, is not safe for water immersion and may chip if dropped on a hard surface. One grip replacement/exchange will be made for free. Subsequent replacements are $50. Sharpening is $40 and blade regrinding to remove chips or refresh points is $70.

 

 Pepper and Small Veggy Knife

 

This prototype knife is shown made of carbon steel, but production versions will be in T-410 stainless. The jade grip material is in short supply and may be discontinued.

 This cleaver-looking knife is not made for forceful chopping, but is a broad-bladed knife with a thin blade intended to work peppers, medium-sized fruit and meats. It may be used as a spatula, scraper, to stir a pot or even as a server without having to reach for three or four different implements. It is offered as a single (recommended) or double-ground blade with a distinctive scooped out front point so the knife can be grasped at the end of the blade for delicate cutting as well as used for its intended chopping purposes. Of all the knives in this series, this blade, when used for the medium-weight cutting for which it was designed, is the most versatile of these designs in either right or left-handed versions with a single-ground blade.

 Base Price $300 + $50 if use your grip materials

 __Single Ground Blade               Handle Material

 __Double Ground Blade               __Jade Green

 __Left Handed                               __Micarta

 __Right Handed                            __Cocobolo

 __Truncated Point                        __Cherry*

 *Cherry is a natural wood, is not safe for water immersion and may chip if dropped on a hard surface. One grip replacement/exchange will be made for free. Subsequent replacements are $50. Sharpening is $40 and blade regrinding to remove chips is $70.

 

The Cabbage and Duck Chopper

 While this prototype is made of carbon steel, production blades will be made of 440C stainless.

 An impressive knife by any standard, the Cabbage and Duck Chopper is the largest knife offered in the Hovey’s Knives of China Series. This knife is designed, as were the original bronze versions, meant to be used not like the cleaver with a forceful downward swing of the blade by using downward pressure applied to the top of the blade and long handle to cut through cabbages and break through duck carcasses. This Chopper, The Cleaver (not ready yet) and the long handled Rib Flipper are made of heavier gauge steel that is cut less frequently that other knives in this series. There may be delays in delivery while sufficient orders accumulate to cut a piece of steel.

 Base Price $450 + 50 for using your handle material                   

 Grip Options

 __Cherry**                      __Tea Olive

 __Cocobolo

 __Micarta

*Cherry is a natural wood, is not safe for water immersion and may chip if dropped on a hard surface. One grip replacement/exchange will be made for free. Subsequent replacements are $50. Sharpening is $40 and blade regrinding to remove chips is $70.

 

 The Point Series

On left and right are two Point Squares shown with a strong truncated point on the left and a pencil point on the right. These are grasped in the palm of the hand with the index finger resting on the top of the blade. The central knife, The Point, does not have the square cut-out and works well for those with smaller hands, while The Point Square does better for those with medium-sized hands. Not shown is a version of the Point Square for larger hands.

 Points are generally overrated on kitchen knives. Most of the work that cooking knives do is slicing or dicing; not stabbing and jabbing. However, there are times when a point is required for delicate carving of thin meats or doughs into decorative shapes or for the sportsman to use for delicate work in skinning an animal. These are extremely useful, very small, light-weight knives that not only have uses in the kitchen, but also in backpackers’ or hunters’ packs.

 Base Price $125 with leather sheath $150

 __The Point

 __The Point Square Truncated Blade

 __The Point Square Pencil Point Blade

 __The Point Square Truncated Blade Large (not shown)

__The Point Square Pencil Point Blade Large (not shown)

 

  

The Fish Knife

 The fish knife is a derivation of the Eskimo Ulu in that it has a central handle, but one end is shaped as a sharp gut hook to open large fish at the vent and the other with a point to cut out internal organs and scrape them from the body cavity. The blade, with a different grasp, is also useful for scaling. The knife shown is a prototype design that has been improved with the new design of gut hook that may be seen below in the Offset Grip Fish and Shushi Knife.

 Base Price $200 + $50 if use your grip materials

 __Right Handed                     Handle Material

 __Left Handed                      __Jade Green

  __Micarta                          __Cocoabolo

  __Cherry

 *Cherry is a natural wood, is not safe for water immersion and may chip if dropped on a hard surface. One grip replacement/exchange will be made for free. Subsequent replacements are $50. Sharpening is $40 and blade regrinding to remove chips is $70.

 Offset Grip Fish and Shushi Knife

 

Although not easily seen in this photo there are two bends in this blade neither of which are at right angles. This is a prototype knife made of T 410 stainless steel.

 Related in concept to the Fish Knife, the offset grip allows the knife blade to be held vertically while the wrist is in a more natural, and comfortable, inclined position. This design allows the user to look directly down at the cut, as when slicing Shushi or Lox. The Fish and Shushi knives have the same blade, but the bends in the handle are reversed. In the Shushi Knife the point faces towards the user, but in the Fish Knife it faces away. The angle of the grip may be adjusted by gentle bending, and such adjustments will be made at the table during later Blade Show events in Atlanta and elsewhere.

 Starting with flat blanks getting the correct bend of these blades is a complex task, best done with the ultimate user in hand.

 Base Price $250 + $50 if use your grip materials

 __Fish Knife                      Handle Material

 __Sushi (Lox) Knife               __Jade Green

 __Right Handed                    __Cocoabolo

 __Left Handed                       __Micarta

                                                        __Cherry

__Your material     

 *Cherry is a natural wood, is not safe for water immersion and may chip if dropped on a hard surface. One grip replacement/exchange will be made for free. Subsequent replacements are $50. Sharpening is $40 and blade regrinding to sharpen gut hook is $70. Blade bending to reset handle angle is free if done in the presence of the knife’s owner. If necessary to be done by mail order specify the exact number of degrees and direction of the bend. The first re-bending is free.

Subsequent ones are $50. Grip re-shaping or replacement is $150 depending on the material required. If suitable, a knife using the handle material that you furnish can be made for an additional charge of $50.

 Long Grip Slicer

This prototype blade has a re-ground point that is intermediate between the pencil point and the truncated point designs generally offered in Hovey’s Knives. As with all such points the knife may be grasped at the front of the blade to do delicate cutting tasks.

 Available with either a pencil or truncated point this slicer’s grip is unusually long to allow the hand to be further away from the large joint of meat that he may be slicing. The oval ring on the slicer fits in the palm of the hand and allows for unusually good control for well-supported forward and backwards cuts. This knife is offered with a single ground blade (recommended) or with a double-ground blade. The up-swept grip and relatively distant position of the hand with the index finger over the forward part of the grip offers unusual control of this relatively large knife. The point allows a slice of meat to be speared and placed on a serving dish.   

 

Base Price $300 + $50 if use your grip materials

 __Single Ground Blade               Handle Material

 __Double Ground Blade               __Jade Green

 __Left Handed                       __Micarta

 __Right Handed                      __Cocobolo

 __Truncated Point                   __Cherry*

 *Cherry is a natural wood, is not safe for water immersion and may chip if dropped on a hard surface. One grip replacement/exchange will be made for free. Subsequent replacements are $50. Sharpening is $40 and blade regrinding to remove chips is $70.

 

 The Small Butcher

This derivation of the butcher knife is handled in Cocobolo wood and made of carbon steel. Production knives will be in T-410 stainless.

 Looking somewhat more like regular butcher knives, this knife has a sweeping curve on its blade and a weight-forward feel while positive control is assured buy the oval grip fitting in the palm. It is smaller than a conventional American butcher knife to appeal to home cooks and Chefs who may be smaller than usual and feel more at home using the smaller knife.  

  Base Price $250 + $50 if use your grip materials

 __Single Ground Blade               Handle Material

 __Double Ground Blade               __Jade Green

 __Left Handed                                __Micarta

 __Right Handed                             __Cocobolo

 __Truncated Point                          __Cherry*

 

*Cherry is a natural wood, is not safe for water immersion and may chip if dropped on a hard surface. One grip replacement/exchange will be made for free. Subsequent replacements are $50. Sharpening is $40 and blade regrinding to remove chips is $70.

 

 Rib Flipper (Billy Joe Roubideaux’s Rib Flipper)

 

 

This rib flipper is made of salvaged steel and fitted with a hand-fitting, but non-symmetrical grip. Inspired by those who must make do with what they have, production models of the flipper will be made from T-410 stainless steel, have the two square cutouts in the blade and be gripped to fit a horizontal hold by right or left-handed individuals. It will also be offered in two grips. This is the first of a series of open fire and barbeque cooking aids that will be offered by Hovey’s Knives of China.

 This tool looks as if it had been made by Billy Joe Roubideaux a pit master who made bar-be-que of questionable legality in the vanishing world of the Mississippi Delta below Lafayette, Louisiana. Billy Joe would have used what he had to make the tools that he needed. This Rib Flipper was derived from a piece of scrap steel shaped like a dog’s leg and is handled with Tea Olive, an unusual native wood. There is no point or sharp edges on this tool. Its grip is non-uniform and is carved to fit into the palm of the hand when held horizontally. The reach of the blade allows it to flip a small rack of wild-hog ribs that are being blackened over a flaming grill.

 The blade shown is the prototype and will be offered in two lengths. The length shown here is for home cooks and one with an extended metal section is for those who cook on larger grills. The extended version is made of heavier metal and has a longer two-handed grip. The rib flipper is for small racks of ribs, chickens and the like and not for flipping a whole hog. Another, stronger tool will be made for handling entire carcasses. Extended Rib Flippers will be occasionally run when heavier knives like The Cleaver (not ready yet) and Cabbage and Duck Choppers are cut.    

 Base Price $250  for stainless steel version + $50 if use your grip material

__Right handed regular length   Handle Material

 __Left Handed regular length      __Tea Olive*

 __Right Handed extended length    __Cherry**

 __Left Handed extended length    

 *Tea olive is an uncommon wood and nicely figured and wormy material may not always be available, but a small amount is available for these and other knives at present.

 **Cherry is a natural wood, is not safe for water immersion and may chip if dropped on a hard surface. One grip replacement/exchange will be made for free. Subsequent replacements are $50.

 

 

 

 

 

 

 

 

 Hand Trace

 

Outline your hand on this page with a ball-point pin

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Order Sheet

 

Hovey’s Knives of China

1325 Jordan Mill Pond Rd.

Sandersville, GA 31082

hovey@hoveysknivesofchina.com

(478) 552-7455

 

Name 1.________________________________________

 

Name 2.________________________________________

 

Address________________________________________

 

City/State_____________________________________

 

Zip Code_______________________________________

 

E-mail address_________________________________

 

Website________________________________________

 

Telephone no.__________________________________

 

Cell Phone_____________________________________

 

Payment Method Cash__ Money Order__Company Check__

               Pay Pal (add 20% surcharge)___

 

 

Item and Options

 

 

­­Number Product             Price  Options   Total

__    Small Utility          200      50    _____

__    Medium Utility         250      50    _____

__   Bok Choy Chopper        300      50    ­­­_____

__   Pepper and Small Veggy  300      50    _____

__   Cabbage and Duck        450      50    _____

__   The Point 125 with sheath 150            _____

__   The Point Square pencil 125 with sheath 150            _____

__   The Point Square trun.  125 with sheath 150           _____

__   Fish Knife              200      50    _____

__   Offset Fish Knife       250     50     _____

__   Long Grip Slicer        300      50     _____

__   Small Butcher           250      50     ­­_____

__   Rib Flipper Regular     250      50     _____

Total                                      ——

 

Ga. State Tax 8 percent                    —— 

 

Packing and shipping 10% of order          ——

 

If paid by Pay Pal add 20 percent of order ——

 

Total cost of order    ——————

 

Payment may be made in cash, by P.O. from recognized company or by money order.

Two examples of the Medium Utility Knife with single-and-double grind blades are used to completely investigate the world of the French Fry and related fried potatoes. The knives have blades that are six-inches long and two-inches deep with straight cutting edges,  truncated, scooped points, thumb notches on the blade and grips ending with  oval rings. They are designed for medium-sized hands, and the single-ground blades are offered in right and left-handed versions.

In contrast to the Small Utility Knife, aka the Caterer’s Friend, the  longer blade will cut through medium-sized potatoes and slice through large ones as shown in the video. The thumb rest on the top of the blade forward of the handle provides the ability to give the blade a firm push for splaying a piece of celery or sugar cane.The video, shown below, demonstrates the better control and cutting ability of the single-ground blade for making precision cuts on raw potatoes with the added utility of using the flat point for mixing, stirring and scraping – capabilities not found on conventional pointed knives. This style point is also more convenient for spreading, if the Chef needed to layer on a coating of lard, softened butter or cream cheese.

 

The small storage footprint of the Medium Utility Knife is particularly useful in crowded apartment or galley cooking nooks, the blade’s strength is adequate for many tasks usually performed by larger butcher knives and its multi-function capabilities even has potential utility for the wilderness camper and backpacker. Although its edge will slice, the lack of a point makes it less likely to poke through a pack on man or mule to cause serious damage in the event of a tumble on a rocky trail.

One feature that the truncated point and inclined handles that are offered on almost all of the knives in this series is that these features clearly distinguish these knives as cooking tools, rather than offensive weapons. A Chef carrying a roll of his knifes on the way to open his kitchen at 4:00 A.M., is much less likely to be harassed by law enforcement, since these are clearly culinary tools. While these knives could be used for defensive purposes, no reasonable person would carry one of these if he intended to do harm to another, as almost any other pointed knife of the same weight would be more effective as a weapon, more easily obtained and far less expensive.

Like it or not from a health point of view, the French Fry has become one of America’s major food groups. As a boy experiencing the economic rebound of the late 1940-50s, the rule was the larger the better. Fries were cut from only the largest potatoes, all skin was removed and they were fried in anything available, including lard. As things progressed over the decades, the large potatoes were cultured and sold as premium-priced baking potatoes.Both to reduce costs and increase the taste factor, fast-food fries of later decades became smaller so that they could hold more salt, resulting in fries that are now about one-quarter inch in size and about 3-inches long.

Chefs, and those who seriously cook, have long know that smaller potato fries could be cut from even smaller potatoes to make better tasting, interestingly seasoned fries by not only using salt, but also various grinds of peppers and  seasonings sprinkled on the hot fries . These might include items like chili power, cayenne pepper, cinnamon, ginger, etc., to produce fried potatoes having distinctive mouth feels and taste. These additions brought the fried potato from the depths of being only a gut bomb to satisfy hunger to a pleasurable eating experience.

Most recently the Potato Log has become common in the Southeast in which an unskinned potato is cut into quarters, rubbed with coarse salt and pepper and fried in hot oil. These take longer to fry, but when cooked completely through (not always accomplished in fast food places) turn out to be the equivalent of a poor man’s steak. With coarse salt and pepper, the mouth feel and taste is somewhat as satisfying as eating a piece of meat, and when properly seasoned can be more tasty.

A Hovey Fry is introduced in this video where the unskinned potato is cut into eights, and fried which results in a product that uses all of the potato, results in no wasted food, preserves the nutrients in the skin and can accept a variety of added seasonings. This is the fried potato product what should be offered in areas where food is scarce, hard to obtain and the maximum amount of nutritive value needs to be wrung from every bit of food. All of us do not live in the land of eternal plenty and peace. Even if we do, food is too valuable a product to waste.

A new potato-salvage dish is the “The Rough and Tumble,” in which the cuttings from the potatoes used to make the fries are fried and seasoned with coarse salt, coarse pepper and chili powder. The hot fried potatoes are  mixed with finely chopped onions while the oil clinging to the potatoes is still hot and chips of cheese are stirred into the mix. No further cooking is needed, and the Rough and Tumble is served while still hot.

 

 

A decade spent working and hunting in Alaska gave me a considerable appreciation of the Eskimo and native cultures and the artifacts they made.

Ulu made of bone and slate from one of the northern Alaskan villages, maybe Northeast Cape on St. Laurence Island, which was a location I visited in the late 1960s as a military officer. 

One knife that was very popular was the Ulu, which has a central palm grip and a symmetrical blade beneath it with points and a cutting edge outlining an arc of a circle. Alaska’s permafrost has yielded examples made of bone, stone and copper. Later traders had these useful blades made of steel and are available today.

This modern Ulu was made more for the tourist trade than use, but I have used it to flesh the hide of a Georgia deer. It came with a cutting board with a dished-out portion to match the blade profile for mincing vegetables and fruit. 

My take on the Ulu is to make the handle non-symmetric so that an enlarged portion fits into the palm of the user’s hand. On one side of the sweeping blade it has a point, but the other side behind the palm has a vertical cutting blade with a gut hook designed to do such useful tasks as open boxes and gut fish. This vertical blade is also used to cut down the backbones of fish to do the initial separation of the fillets from the fish.  Then the angle of the blade is changed and the sweeping cutting edge removes the meat from the rib bones and tail section. A final cut completely separates the fillet from the remainder of the carcass. The fish is then flipped and the other fillet removed. The fish may be skinned with the long blade while the carcass is intact. Leaving the skin on until it is ready to cook helps prevent the meat from drying out either from freezing or ice-chest transport back home.

My first trial of the prototype design was on a Georgia sea trout. The arrangements of the blades and their use was fine, but I found I needed to thin the main cutting blade and rework the gut hook and vertical blade for optimum results. For my medium-sized hand the shape of the grip was good and worked very well as I changed the position of the blade in the hand. This is a knife that gives a person complete control, and if properly fitted to the person is a pleasure to use.  You can see me working with the knife on the following video:

I am going to do some new blade grinds to preserve the feel and heft of the blade, but improve its cutting characteristics for cutting and spreading sushi, seafood, squid and other fish-related products.