Catalog for 2018


                                                         Hovey’s Knives of China

                                                          Signature Series Knives

Order Form,  August, 2017

 Banner on table with knives

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

 Hovey's Knives of China June 2016 on pegboard

 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-

Small Utility Caterer s Friend

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 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

 Medium utility on pegboard

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 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

 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

 Pepper knife on pegboard

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

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



*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

The point series on peg board

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.

Fish knife

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

 __Right Handed                     Handle Material

 __Left Handed                      __Jade Green

  __Micarta                          __Cocoabolo


 *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

 Shushi and Fish knife bent prototype

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


__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

Long handled slicer on pegboard

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

Small butcher on pegboard

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)

Billy Joe s Rib Flipper prtotype 


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

(478) 552-7455


Name 1.________________________________________


Name 2.________________________________________






Zip Code_______________________________________


E-mail address_________________________________




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     _____

__  Rib Flipper Extended 300    ______

__ Small Paring                   150         _______

__ Long handled paring  175           ______

__ Aspen leaf skinner  200              _____

Total                                      ——


Ga. State Tax 8 percent                    —— 


Packing and shipping 10% of order          ——


If paid by card add 8 percent of order ——


Total cost of order    ——————


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

Hovey’s Knives of China Medium Utility Knives Work Fried Potatoes

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.



Hovey’s Knives of China Prototype Fish Knife

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

Eskimo ulu with stone point dug from ancient site

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.Ulu shown on fleshed hide. The sweeping blade makes it ideal for work on hides

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.


Hovey’s Knives of China Pepper and Small Veggy Knife Makes Tacos

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




Pepper and Small Veggy Knife Makes Salsa and Gucamole

Common Mexican dishes like salsa and guacamole are now so Americanized that there are few who do not frequently eat them. Hovey’s Knives of China’s™  Pepper and Small Veggy Knife is a  broad-bladed, single-edge-grind knife with a truncated point that has considerable versatility in processing the peppers, avocado  pears and Roma tomatoes used to make these classic dishes.


The 8-inch long, 2-inch wide blade serves not only to cut the vegetables, but also acts as a spatula to hold the cuttings and as a putty blade to spread or crush the peppers and pickled okra used in the dishes. A special quality or both of these dishes was the use of crushed peppers, which has a different quality to the bite than conventional ground pepper. More expensive vinegars might have been used, but I elected to use ordinary white vinegar and a little from the pepper sauce to season the salsa.

Incorporating a  beyond-use-date  yellow bell pepper, allowed me to show how to clean a less-than-perfect pepper and imparted an unusual sweetness to the salsa. This was somewhat unexpected, but not unpleasant. Had the salsa been too peppery for taste, a can of nibblet corn could have been added. The use of corns in salsas is common in Mexico, but not often seen in the U.S. Should you take a bite of a burning-hot salsa, the usual remedy is to cool the mouth with water and/or beer, but a pad of butter on a cracker often works faster to capture the pepper and remove it from the mouth.

As always, I advocate making the cooking experience as individual and interesting as possible by using new knives, ingredients and techniques to produce a meal of quality that is fun to prepare and eat.

My hound dog food testing committee, Diana, Hera and Cassey, enjoyed these dishes with tail-wagging enthusiasm and wanted more. Unknown to most people, dogs like some peppery spice in their food. Most will eat cooked chili, guacamole and chips and lettuce coated with these foods with glee. However, feed these to your dogs very sparingly, as a dessert-like treats. These hot peppers will cause digestive upset and runny stool if fed to dogs with delicate stomachs and discomfort to others. It is even possible that a heavy dose of salsa, or the like,  might be fatal to tiny dogs. If any is given to dogs, follow or precede with a regular meal of dog food.

If you are either a commercial or custom knife maker and wish to produce these knives for sale, I will license the use of my name and trademark for 5% of your retail price. You may make as many or as few as you like and charge any price that your work demands. If you send me a sample of each pattern, I will review them on blogs, videos and display them at my tables at trade events, such as The Annual International Blade Show at the Cobb Galleria in Atlanta, Georgia.  This year I will be at the Show June 3-5 at table 16 U. If things go as planned, I will have water-jet blanks cut from T-410 steel for sale and bulk orders for these blanks may be placed for drop shipment from the fabricator in Atlanta.

To make prior arrangements you may contact me at




The Small Fruit and Utility Knife

Feeding one’s family and friends should be more than putting out safe, eatable food. After all, we do as much when we slop hogs. Fixing and eating meals should bring pleasure to both the person preparing the food with love and care and to the person who is consuming it with appreciation and grace. Hovey’s Knives of China’s™ newest prototype knife is the Small Fruit and Utility knife that is designed for the typical homemaker (whoever she or he might be) and Professional Caterers.

Typical of  many of Hovey’s Knives of China,™ products, this knife has an oval-ring grip; but this grip is straight and smaller that the other knives introduced thus far. The knife is designed for smaller individuals for general uses in the kitchen, such as cutting small fruits and vegetables. A larger utility knife will be introduced in the near future. The Small Utility knife is suited for light-duty use as shown in the video below where it helps to prepare an inexpensive breakfast in 15 minutes that includes home-cooked oatmeal, eggs, toast, fruit, nuts and coffee.


In the hand the Small Fruit and Utility  Knife has a desirable degree of weight and heft that gives a sense of power to the user that is not present with light-weight knives. The knife is eminently controllable and do precisely as directed without fear of the blade bending under pressure. Its sharp straight edge makes for efficient chopping on flat surfaces and much cleaner cuts that with serrated-edged blades. These cleaner cuts mean smaller amounts of fluids are lost from plant or animal tissues and any mix remains drier as a result.

In addition to home use, this knife might also be called the Caterers’ Friend, because this is a safe, versatile knife that can be taken to an event that is so distinctive that it cannot possibly be confused with anyone else’s knife, has a squared-off point as to be as safe as any useful knife might be and this point is also useful for spreading condiments or prepared mixes of any sort. This knife makes an ideal gift to present to a caterer after a successful event or as recognition of the excellent quality of the service that has been rendered by any cook. Ultimately, this knife will also be available in a presentation box.

The original bronze knives which inspired me to design this line of modern cooking knives were last in common use before the rise of Imperial Rome. Then, Chinese civilization was very highly developed and cooking methods and traditions enabled by the unique designs of these knifes can now be re-imagined and rediscovered. The strongly scooped points enable the user to guide the point by grasping the front of the knife with his fingers  with extreme precision compared with conventional European or Japanese knives.  This is true even if the point is cut-off square instead of being sharply pointed.

These knives that I design and sell under the Hovey’s Knives of China™ brand are Open Source Designs in that they may be made by any knife maker or company. I will allow my name and trademark to be used in connection with these knives for 5% of the retail price. In return, if the maker will send me samples and they are up to quality standards, I will feature them on my blogs and videos and display them when I attend trade shows. These knives will make their first appearance at The International Blade Show at the Cobb Galleria in Atlanta June 3-5. I will be at booth 16 U. If things go as planned, I will have blanks of some patterns that are water-jet cut from T-410 steel for sale to individual makers. Bulk orders may also be placed by companies which will be drop shipped from the fabricator in Atlanta.

For more information about these knives or to discuss partnership arrangements for fabricating metal and wooden accessories, contact me at

Hovey’s Knives of China Introduces Five Prototype Cooking Knives


Hovey’s Knives of China™ policy of introducing new cooking knives based on ancient patterns has produced five prototype knives that will be introduced at the International Blade Show at the Cobb Galleria in Atlanta  June 3-5. These knives trace their linage from the Acheulean hand axes of 1.7 million years ago to bronze knives made more than 2,000 years ago during the Waring States Period in China.

The Point Square is a one piece all-steel knife with a pencil-shaped point and a short length of double ground blade. It is a palm knife in that it is held in the palm with the index finger resting on the top of the knife to direct the cutting point. Although the small length of blade can do limited amounts of slicing, the sharp point does the real work of the knife in cutting dough, pressed meat or designs in soft materials.

The largest of the series is the Cabbage and Duck Chopper which has a blade more than a foot long, a raked pencil point, strongly up-swept oval ring grip and deep blade slightly over 2-inches thick. This is designed after choppers originally made as all-metal bronze knives and used to process large vegetables, like cabbage and cut ducks, bones and all, into fragments for soups, stews and savory meat dishes that somewhat resemble barbecue.  Because bronze tends fail when subjected to repeated impact stress, these knives depended on pressure and leverage exerted on top of the long blade to cut through these tough materials, rather than the force of a chop, as exerted by a modern cleaver. This is a big, imposing knife best used by a large individual who is tired of being forced to use ordinary cutlery that was always too small for comfort.

The most versatile of these knives is the Bok Choy which has a profile similar to the larger Cabbage and Duck Chopper, but in a smaller size. It is ideal for processing medium-sized vegetables, such as bok choy, hence the name. This has the same oval-ringed up-swept grip, but made to a size to fit a medium-sized individual. The prototype is produced with a pencil-shaped point, but is also available with a squared-off point for safety reasons. This is an ideal tool for chopping vegetables, but its distinctive strongly down-swept point also gives it much of the versatility of The Point series for cutting dough and similar uses. The point on the Bok Choy is also useful for being able to reach down and spear a vegetable or piece of fruit from a container on the floor and bringing it up to the work surface without having to put down the knife and pick it up again.

Peppers and small vegetables are worked with The Pepper and Veggy Knife which has a straight oval-ring grip and a deeper 2-inch thick blade that is 8-inches long and has a truncated point. It is used to efficiently clean and chop either fresh or dried peppers and small-diameter vegetables, like carrots or even work medium-sized balls of  cheese. This knife is typically shipped with an edge that is ground on only one side, although a double ground edge is also available. The single ground blade allows more precise vertical cuts. A choice of blade grinds is also available on all of the company’s Signature Grade custom knives.

Designed particularly for home cooks and caterers,  the Small Fruit Utility Knife has the distinctive oval-ringed handle, but this handle is straight and attached to a 5-inch up-swept blade with a scooped top truncated point. This knife is designed for smaller individuals who desire a general purpose blade to do a variety of kitchen chores.  It is particularly adapted for caterers who might want to take a small knife without a point to their distant jobs in case they need to do some last-minute preparations or make something on the spot. Even those who might occasionally participate in group cooking events would find that this very distinctive knife would not  be confused with anyone else’s knives. This knife would also be a distinctive and appreciated gift to anyone in the catering profession in appreciation of an outstanding event.

It is my intention that these are Open Source designs that anyone may use. Either commercial or custom knife makers may make and sell these knives as they wish with the use of my name and trademark for a 5% royalty on their retail price. If examples are sent to me I will assist in marketing them by giving them on-line reviews on my blogs, exposures in my videos and exhibit them at events like The International Blade Show in Atlanta.

More than 15 designs are in progress. I will have these four designs at the  Atlanta Blade Show and am making plans to have some pattern blanks made of T-410 steel available for individual purchase at my table. Volume orders will be drop shipped from the fabricator in Atlanta.

I have produced a series of videos showing these knives in use that may  be seen on Pinterest, listed under Hovey’s Knives of China,™ and also on YouTube under the same name. Often, there will be copies of these videos on my  along with descriptive materials, histories and explanations. Any Google search of “Hovey’s Knives of China.” will also key into these materials wherever they are on the web.