The versatility of the Hovey’s Knives of China™ Pepper and Small Veggy knife is again illustrated when it is used in the following video to make a Taco. Even though not an Oriental dish, the knife is very useful as a cutting instrument, for cleaning the grater, as a surface to hold product, for collecting product from the cutting board and opening non-metallic containers. Previously,it had also been using for peeling and mashing.
This video also discusses how these knives are to be sharpened and stored. They are best stored, as were their historical ancestors, by hanging either on the edges of a butcher block or on a board beside the work space. This way scarce work space is not taken up with a conventional knife block, and the knives’ edges are not dulled by being abraided by other cutlery in a drawer.
The unusually wide, rectangular, blade will not fit in conventional knife blocks because of its wide width, even though most blocks have recesses that are cut to the same widths down the lengths of the blocks. The largest openings in these blocks are designed for Chef’s knives which have smaller blades. I am looking for wood-fabricator partner to make blocks for Hovey’s knives as well as hanging boards made from synthetic matgerials and natural woods. In the meantime, the user can fabricate his own hanging board from plastic or wood cutting boards by drilling appropriate holes and using bamboo chop sticks to provide the pins. These pins should be set at an angle, so the knives will stay on the boards unless purposefully removed. Because of the different weight distributions of each blade, a second pint will be needed at the bottom for each blade to remain hung in an attractive sub-parallel position. If a number of knives are to be hung, I suggest that their positions be outlined on the board, so that anyone who removes a knife will instantly know where it belongs when it is cleaned and replaced.
Those who have never worked in a profession kitchen do not know how jelously many Chefs protect their knives. The usual convention is that you do not use another’s knife without their expressed permission. These may be very valuable knives, and some Chefs will lock them up or take them home after each shift. I am planning to also offer a nylon knife roll with slots for my blades sewn with cut resistant threads. These will have grommets on the top to allow the roll to be hung up at the workplace, if there is a space available for it. Otherwise, the kinives are removed and replaced each day. These rolls will have a carry strap so they may be slung over the back for bycycle or scooter transport to work.
The prototype knives are made of saw-blade high-carbon steel that is easily stained. The blanks that I will initially sell will be of T-410 stain-resistant steels, but will require tempering and a hot oil quench to retain proper hardness. A post-quench annealing may be necessary to make chip-resistant edges. I have not worked with this particular steel, so I do not know. The steel is commonly used in cuttlery applications, so I am sure that there is literature on line for recommended heat and/or cryogenic treatments. These requirements will be investigated in the future. Even though these knives may resemble cleavers and have cleaver-shaped blades, they are not to be used for hard chopping. These will damage the blade grinds, and the knives will not be guarenteed for this use, unless the blades are special-ordered for this purpose. In that case a more robust edge grind will be used to take impact loadings. This will increase the thickness of the blade at the edge, reduce the blade’s sharpness but greatly strengthen the edge.
I will be displaying this and others of my knives at table 16 U at the Atlanta Blade Show at the Cobb Galleria on June 3-5. I will have these prototype knives available for examination and hope to have blade blanks cut from T-410 steel for sale to individuals and companies. Bulk orders will be taken for drop shipment from the fabricator in Atlanta.
These are open-source designs. Anyone anywhere in the world may produce them under license and sell them for whatever price their workmanship demands. I will license makers for a 5% of retail price. This license will enable them to make the knives and advertise them under my name and trademark. If samples are sent to me they will be discuissed in this and other blogs, written about in print outlets, displade at trade shows at my booth and generally promoted, provided they are up to quality standards. It is my objective that these valuable and useful kitchen tools be available worldwide at prices than anyone can afford, as well as high-value custom-order products. There is room in this business model for both companies with large-scale production capacity as well as custom knife makers to profit from making these knives. One brand of these knives, the Signature Series, will be custom knives only made in Central Georgia by, or under the direction of, Bladesmith Paul Hjort.
A Kickstarter project will be launched later in April where cupons giving discounts of up to 40% will be offered on any product sold by “Hovey’s Knives of China™ at any time. This is the only time that such deep discounts will be ordered. If you wish to receive notification about this program or to correspond with me about potentially partnering with me on supplying wooden or fabric items, you may contact me via E-mail at firstname.lastname@example.org