Fiddleback Gaucho Review

Comprehensivist

Comprehensivist

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Fiddleback Gaucho Review - Part 1

Introduction:

I got my Gaucho on a Fiddleback Friday in mid-December 2014. At the time, it seemed like a re-introduction of the Gaucho because only one or two that I know of appeared in 2014. All three offered that day were CPM 154 stainless. That Friday also included the re-introduction of the Palmer. While I normally like to review new models or others that have not been reviewed before, I was initially reluctant to review this model because I didn’t expect it to stay in the normal production rotation. The Palmer only lasted a few Fridays in production before going dormant again, but the Gaucho has continued to pop up every few weeks, so I consider it fair game for a review.

Specs:

Model: Gaucho

FF Lot Info: 2014 1212 17

OAL: 8.650”

Blade Length: 4.125”

Handle Length: 4.525”

Steel & Thickness: 3/32” CPM 154 (Note: This knife was advertised as 5/32” thick.)

Tang Type: SFT (i.e. “skeletonized full tang”)

Grind: Convex

Handle Material: Black & Burgundy burlap over black with white pinstripes

Weight (oz.): 4.3

Blade Height @ Ricasso: 1.220”

Handle Width @ Palmswell: .755”

Handle Height @ Palmswell: .957”

Balance Point: .510” behind the front pins

Distance from Front of Handle to Center of Palmswell: 1.965”

Maximum Handle Circumference @ Center of Palmswell: 3.020”

Here a couple of photos showing the balance point:





The handle material is burlap phenolic. I do not believe that it was made by Shadetree. This burlap has less of that grippy feel you come to expect with most of the Shadetree burlaps, especially when wet. It has more of a G-10 type smoothness, even when wet. That is an observation rather than a complaint. On a knife that is used mostly in the kitchen and frequently wet, this burlap is pretty nice.

In Hand Photos:

My hands are medium size and the Gaucho feels very comfortable in a variety of grips with room to move around.







The black and white pinstripes look good with this handle material.





Comparison Shots:

The Gaucho is basically a 4” model, so here are some compqarison shots to other Fiddleback models in that size range.

(Top to Bottom: Terrasaur, Gaucho, Sneaky Pete, Arete)





The Gaucho is much narrower on the pommel end of the handle than the other three. That makes it more nimble for food prep grips, but less secure for woodworking chores. This distinction is appropriate for its primary use.



Here is the Gaucho between my Woodsman and Patch knives. These three knives see the most kitchen / food prep action of my Fiddlebacks. The Woodsman and Patch are both O-1 steel, so they take more immediate maintenance to prevent corrosion after food prep and clean-up. The CPM 154 steel on the Gaucho is much more forgiving in this regard.



Here are a couple of shots of the Gaucho stacked on top of the Woodsman to show the differences in size and handle design.





Here is a top view of the Woodsman and Gaucho side by side. Note the more oval shape of the handle on the Gaucho. The difference between 5/32” and 3/32” steel is also quite noticeable.

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Fiddleback Gaucho Review - Part 2

Food Prep Notes:

I have done a lot of food prep with the Gaucho since I got it. This is the strong suit of this design. Andy has described this model as, “basically a paring knife.” I can’t say that I totally agree with that description because it is too big for what I consider to be a true paring knife, yet not big enough to be a small Chef knife. It is an interesting in-between size to me for a kitchen knife.

I’ll admit that I have a bias toward good stainless steel for my kitchen knives. I’ll let my Woodsman patina some just for fun, but my restaurant experience running a large kitchen thirty years ago left me with a deep seated belief that a shiny knife is a clean knife and a knife with a dark patina is hiding something that the health department does not want to see in a place that serves food to the public. (Sorry Brian!)

In regard to steel thickness on my kitchen knives, the thinner the better. I was ecstatic when I received this knife that was advertised as 5/32” thick CPM 154 stainless, only to discover that it was actually 3/32” stock. 3/32” stainless is a great choice for this model since it makes for a great slicer with low maintenance.

What follows may seem like a lot of food related photos and comments, but it is actually a small sampling of the kitchen use I have done with this knife.

I am a big fan of good olives and pickles. Every few months I make a batch of pickled cucumber slices from cucumber (obviously), green onion, fresh dill, and leftover Mezzetta olive brine.



The Gaucho glides through cucumbers with ease making perfect slices.





Moving on to the green onion and fresh dill, before...



and after...



Here is everything mixed together for a week of marinating in the refrigerator.



Moving on to a batch of crock pot chili, my wife and I like to add a lot of jalapenos, yellow chilies, and onion to spice things up.







I soften the peppers up some on the stove with a little olive oil...





...then add the chilies to chili.



I do the same thing with the onions...



...before adding them to the chili.



Here is the final mix ready to slow cook for the rest of the day.



Next up was topping and slicing some fresh strawberries. Before doing that, I wanted to make sure that all the jalepeno and onion juices were cleaned off the knife. This is where a stainless blade with synthetic handles is really sweet. Just rinse well under hot water and dry it off with a towel. No muss. No fuss. No rust!



A side grip is perfect for topping and slicing strawberries.









Getting back to some hot stuff, I like to make homemade salsa that has a little bite to it. I used the rest of the jalepeno and yellow chilies that didn’t go into the chili to start the salsa mix. Beyond that, I add tomato, green onion, cilantro, coarse Kosher salt, and fresh squeezed lime juice.



Next are the tomatoes sliced and diced...



Then the green onions...



Then the cilantro...



Sprinkle some Kosher salt over that...



Slice some limes to squeeze over the mix...





Stir that up and let it marinate in the refrigerator for a day or two. stir a couple times a day. The lime juice and coarse salt softens everything up and adds a great flavor. We like this salsa with unsalted & baked blue corn chips and guacamole.



 
Fiddleback Gaucho Review - Part 3


I like to experiment with cooking new things or cooking old things in new ways. Case in point, I like brussels sprouts while my wife can’t stand them. She hates the smell of the them steaming in the house. As a result of her disgust with this vegetable, I cook them every time she goes out of town on a business trip.

I sliced the stalk end and split the sprouts in half. This was my only major complaint about the Gaucho. My hands are medium average size, yet the blade height at the Ricasso is not high enough to prevent my fingers from bottoming out on the cutting board before can use the full length of the cutting edge. This turns a 4.125” blade into a 3.400” usable edge for me when using it on a cutting board.



I cooked the sprouts on the BBQ for the first time. Actually, it is probably more accurate to say that I baked them on the BBQ at 400-425 degrees. I brushed them with belted butter and sprinkled them with cracked pepper, onion powder, and dill weed.



While they were baking, I cut up a Costco pre-baked chicken to have for dinner (and leftovers.)



My best friend Jessie a.k.a. “J-Dog” started jumping up and down with excitement when she saw the Gaucho cutting off pieces of warm chicken. Suddenly, this bacame her favorite knife review ever.



Of course I had to offer her the first chunk. She is really good about not taking food out of my hand until I say “OK”, even though her eyes betray her desire to have it now. A little anticipation with a later reward is a good training reinforcer with dogs.





The brussels sprouts turned out really tender with a nice caramelized finish and just the right amount of seasoning. This idea was a winner that I be repeating soon.




Field / Wood Carving Notes:

Beyond all the kitchen work, I also used the Gaucho for some outdoor activities.

I carried it on a hike up a canyon behind my house.





Usually at this time of year, the canyons are loaded with lots of wildflowers. The drought in California has limited that to a great degree, but there are still pockets of beauty to be found.



On the way back, I stopped at a picnic bench for a quick whittling break.





Back at home, I decided to try to make a figure-4 trap to use with a box to try to trap a bunny. We get a lot of bunnies passing through our yard to forage fruit and other plants. I tease J-Dog about the fact that she chases the bunnies, but never catches them. I showed her the first few pieces of my figure-4 trigger. She gave me a look that said “you are not going to catch a bunny with that.”





The Gaucho handled the notching work with no problem. I know that most folks seem to prefer thicker steel than 3/32” for a field knife, but I am quite comfortable with it for the majority of what I do.



Despite my best intentions, I couldn’t get my figure-4 trap to work with the box. I need more practice getting the length of the pieces correct and probably the angle of the notches too. I’ll try again on my next knife review.





J-Dog gave me the “I told you so” look.

 
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Fiddleback Gaucho Review - Part 4

Historical Notes:

The Gaucho name has historical significance. Gauchos were horse riders and cattle workers in the plains or “pampas” region of South America. They were similar to our nineteenth century cowboys. Knives played a very significant role in their daily lives for slaughtering and skinning cattle, working leather, cutting wood, cooking, and as a weapon. They were known as fearsome and skilled knife fighters who often had duels to settle disagreements. The goal of these duels was to “mark” the opponent, preferably in the face, rather than kill him. As one article I read stated, “Gauchos use their knives the same, whether to open a cow or to close a discussion.” These were not folks that you would want to cross. Their knives were regarded as their most cherished possession and a status symbol.

The Criollo Knife is the generic name of the Gauchos' knives. There were at least four different styles of Gaucho knives. The Facon was the best known as a fighting knife with a one to two blade. The Cuchilla was a single edge flat spine knife with a deep bellied edge. That may be the closest thing to what Andy’s design represents.

I could go on, but I’ll let you do an internet search about Gaucho history if you want to learn more.


Conclusion:

After months of using the Gaucho for a variety of tasks, I can say that I have really come to appreciate it on a number of levels. it is lightweight and nimble for its size do to the 3/32” thick blade and the oval taper of the handle at the pommel end.

I only own two CPM 154 Fiddlebacks at this time. My 5/32” thick Hiking Buddy was going to be my bird & trout knife this summer. This Hiking Buddy weighs 4.5 ounces versus 4.3 for the Gaucho. Given the fact that the Gaucho is longer, pointier, lighter, and thinner, I think I am going to move it into that role this season. All I need to do is get one of our great sheath makers around here to make me something special.



In regard to kitchen type work, the Gaucho has impressed me. It is handy and capable. The fact that it is stainless and synthetic makes me feel comfortable leaving it in the kitchen knife block for my wife or other visitors to use without worrying about it not being cleaned and oiled properly immediately after use. I don’t leave my O-1 Patch or Woodsman in the knife block for that reason.

So is the Gaucho the perfect kitchen knife for me? No it is not. The lack of full finger clearance on a cutting board is the main reason for that. Ideally I would like the blade to be an inch or so longer and the blade height to be two inches for good finger clearance. I could draw a sketch of what I want, but Andy already did it. It is called the Padre.





There have not been any Padres made since 2013 and from Andy’s remarks on the subject, there won’t be any more for the foreseeable future. That is a shame for those of us who like to cook. That model in stainless has been and will remain my number one item on my Fiddleback wish list. If anyone has one that they want to sell for a premium or trade for something very nice, please let me know.

With that aside, I want to be clear that the Gaucho will always have an important role in my collection. It is a good design in its own right. It has been and will continue to be my most used Fiddleback. I recommend that you consider adding one to your collection too.

Thanks for reading through another long review. I hope that it was worth your time.

Phil
 
Excellent review and very good info for Fiddleback newbies like myself. I like the comparison photos. It really helps when trying to make decisions about future purchases. Thank you.
 
Phil:

Even though I just finished eating lunch, I am now hungry again after viewing all of the fantastic food prep pics in your review. Good stuff !

Regarding the Gaucho, your insights have clearly described its strengths & utility, along with its one shortcoming. I somehow knew that you would find a way to get a plug in for the Padre, and did so with eloquence.

Loved the shots of J-Dog especially the one where she was taking the chicken.....her eyes speak volumes ! This remined me of a Springer Spaniel we used to have named Holly. My wife trained her to have patience with "people food" treats. Her best trick was to actually place the food on top of Holly's nose, and have her wait for a command to eat. She would sit there and tremble with anticipation until the command was given. She would then flip the treat up and chomp it down. Her eyes also spoke volumes.

Thanks for sharing this most useful review :thumbup:

Peter
 
Thanks for the thorough write up. I often wondered about the finger clearance, but obviously couldn't tell just by the pictures.
 
Wow, fantastic review man! I already want one so bad I can't stand it. I hope these make it into the midtech line so maybe I can actually land one :)
 
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Excellent Phil! I think I'll make some crock pot chili tonight.

Thank you (and J-Dog) for the time to do this.
 
Very thorough review. Thanks for all the info and pics! I've wanted a Gaucho for some time. They look like a great all purpose blade. The food looks scrumdidlyumpcious! I could live on chilli.

Love the J-dog pics!
 
Absolutely love the gaucho. Can't wait to get one. One thing, that ain't chili. No beans in chili!!!
 
Phil, your attention to detail and thoroughness is always appreciated. Thanks for the effort and time put into this one. :)
 
Thanks for the thorough review Phil. Yeah, this looks a bit too big for pairing knife use, possibly more similar to petty knife in application though petty knives are typically a little longer. I think this would be great kitchen knife for camping though, and for me 3/32 will be a must (really thinner the better for kitchen prep use as its not like ill use it to do butcher work). I think the lack of clearance could be remedied (though i admit its a personal preference thing too) with an over the top grip with index finger on the spine, which is what i do with my pairing knives when im doing light prep work and dont feel like busting out the chefs knives. In all, I must try the gaucho in the near future.
 
Many thanks for such a thorough and helpful review. I have been admiring the looks of the Gaucho and been trying to determine whether it or a Ladyfinger might be my best bet for a fish & fowl knife. This was super helpful to me in thinking how the Gaucho might fit in. Although now I am leaning towards the food prep side of things. It is really a perfect size for a lot of things I do in the kitchen and your points on the shape of the handle for small item food prep were something i hadn't considered. Again, thanks a lot for taking the time to review.
 
Once again Phil, you have out done yourself and provided us with another spectacular review! I loved the variety of kitchen and field shots. The historical perspective was also very interesting. You culinary skills are admirable too.

Thanks for putting together such a comprehensive and interesting review.

Tod
 
Excellent review and photos and thanks as always for posting them. Your salsa looks amazing, we love to make homemade ourselves. As for the knife, I find that most small kitchen knives don't allow for full clearance anyways so a modified grip as noted by catalystman is often necessary. It looks like a very versatile and unique model, with it's own style of butt.
 
Well done Phil, and thank you for sharing some recipes. That salsa looks killer; I think I'll try that one out.

The Gaucho is a model that does not have much appealed to me for my uses, but I do appreciate your details and user experiences both in the kitchen and woods use. The history lesson was a nice touch and interesting to read.
 
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