Fiddleback Gaucho Review

[MajorD]

OUTSTANDING review Phil!! As I've always said I really enjoy sitting down and reading your reviews. They are some the best. They are extremely helpful, so informative and incredibly entertaining. Thank you for the effort my friend. It is very much appreciated and enjoyed.

 

[Comprehensivist]

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.

Thanks for the kind words cutchu. I am glad that you got some useful info out of the review. I like comparison photos too to help provide a sense of scale.

Nice review... ...what time is dinner??

Conquistadors and Gauchos should have a lot in common. I think you need one. Thanks for the compliment.

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

I appreciate your comments Peter. The Gaucho is a fine tool that I enjoy using. Thanks for sharing the story about Holly. We have to enjoy the limited time we have with our dogs. J-Dog is coming up on 13 years old this July, so I am very conscious of making the most of my time with her.

Awesome write up, Phil!

Thanks Caleb!

Thanks for the thorough write up. I often wondered about the finger clearance, but obviously couldn't tell just by the pictures.

I appreciate your feedback Luke. I think that the Gaucho would be an appropriate knife for you to show some South American pride.

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

Thanks for the compliment Brian. I know that you and the wife like to cook, so you definitely need to add a Gaucho to your kitchen some day soon.

Excellent Phil! I think I'll make some crock pot chili tonight.

Thank you (and J-Dog) for the time to do this.

Your feedback is much appreciated Nathan.

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!

Thanks Josiah. Your new Gaucho looks beautiful with the Blue Glow G-10 and black bolster. Let me know what you think of this model when you receive it.

Very thorough and informative to say the least
Grew review

Grew review? Thanks Phillip.

Absolutely love the gaucho. Can't wait to get one. One thing, that ain't chili. No beans in chili!!!

I agree that you need a Gaucho ASAP. Next time I make chili I'll leave the beans out and add some habeneros in your honor.

Phil, your attention to detail and thoroughness is always appreciated. Thanks for the effort and time put into this one.

Thanks Schmittie. I am glad that you enjoyed it.

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.

I think your comment about the Gaucho being similar to a short petty knife is an apt description. I will be taking mine on comping trips for sure. I do use the grip that you referred to when I am mincing. Thanks for the comments.

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.

If this review helps you decide on a Gaucho, that is very cool. I appreciate the compliment.

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

Thanks Tod. It was fun putting this review together.

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.

Thanks John. I like all kinds of salsas that have some heat to them. I love to try new ones. I agree with your comment (and catalysman80's above) about using modified grips on smaller kitchen knives. It is just not ideal if you need to muscle through some harder food items.

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.

Thanks Danny. I am glad that you enjoyed the read.

OUTSTANDING review Phil!! As I've always said I really enjoy sitting down and reading your reviews. They are some the best. They are extremely helpful, so informative and incredibly entertaining. Thank you for the effort my friend. It is very much appreciated and enjoyed.

I really appreciate the compliment from you Dave. I remember how reading your posts helped me learn things about knives when I was a newbie just getting started years ago with Bark Rivers. I am happy that I could return the favor by entertaining you with this review.


Thanks again everyone for adding your comments. It is helpful to me so that I can get better on the next review.

Phil

 

[Fiddleback]

Man, another very good review. Thank you Comprehensivist! I loved seeing all the food!

 

[plue]

Great review, and love your four legged companion!

 

[Tim the Wizard]

Made that salsa tonight except we added a tablespoon of fresh garlic. Great recipe and review.

 

[Mob]

Fantastic review, you are quite the cook.

I was thinking about getting the bushfinger, but that looks like it would be a better fit for my needs.

 

[Comprehensivist]

I seldom if ever bump my old reviews, but today seems to be Gaucho discussion day, so here goes. I expected this thread to be blank of photos because they are hosted on Photobucket. The only explanation I have for them still being active is that I paid a one time fee of $50 a few years ago to buy more storage. I won’t be surprised if these photos vanish soon too. Enjoy it while they last.

My positive thoughts on the Gaucho have not changed in the years since I posted this review. It is a very nimble and versatile knife in the kitchen or field.

Phil

P.S. - I apologize to my friends in Texas for putting beans in my chili. Many things done incorrectly in California...

 

[Bmurray]

Great review. Bumping older threads or reviews help to get the interest up for specific models. Thanks for the bump. You need to share this in the general knife review section as its a very good one as always Phil.

Thanks,
Bob

 

[varga49]

I seldom if ever bump my old reviews, but today seems to be Gaucho discussion day, so here goes. I expected this thread to be blank of photos because they are hosted on Photobucket. The only explanation I have for them still being active is that I paid a one time fee of $50 a few years ago to buy more storage. I won’t be surprised if these photos vanish soon too. Enjoy it while they last.

My positive thoughts on the Gaucho have not changed in the years since I posted this review. It is a very nimble and versatile knife in the kitchen or field.

Phil

P.S. - I apologize to my friends in Texas for putting beans in my chili. Many things done incorrectly in California...

Phil every so often you teach me things I didn't know I needed to learn. In my usual hunger for knowledge this is a very good thing!
I happen to have This one from another Phil we both know "2014 0214 006 – Small Gaucho, Stabilized and Dyed Black Palm over black g10 with an orange g10 pinstripe, SFT Tang, Convex on 1/8” thick Fiddltextured CPM 154 steel".
It looks like the Padre is the one I'm after, If Andy would consider getting out the old templates. I'm going to make a kitchen knife purchase within the next couple of months. I've been looking at the Takeda medium Gyuto, but would rather have a custom from people I know.

PS a word on chili and beans; I have it on reliable authority [me], that chili and beans were never cooked together. The reason is very logical and understandable as I grew up in a predominantly Mexican American neighborhood in San Antonio. every household kitchen back then always had a pot of beans on the stove..and so did we, the European Americans. That said It was common practice that beans were added to the bowl of chili. So Phil, feel free to have your chili and beans anyway you want them....As long as you add them to your dish

 

[newmoon010]

Phil, this review was great to read , perfect pics. Jessie is such a sweet one!!
Thank you

 

[Lady1911]

I have often referred back to many of the reviews done by Comprehensivist — his reviews are....well, comprehensive, to say the least. So much detail provided on both the knife and its uses. It’s good to see this one resurrected, and besides making me hungry, it is making me take a look at a pattern that I had previously not considered.

 

[David L]

Time to refresh this great thread on the Gaucho and toss another log or two on this fire. I just ordered another Gaucho so soon I will officially have tres amigos. That has been rolling around in my head all week. I thought a food celebration was in order and its early enough so Chorizo con huevos it is. It has been so long since my ex mother-in-law has made this for me I forgot to cook the eggs with the chorizo. She always had piles of the best tortillas that she made by hand to help supplement her income. Making tortillas is a lot of work for little pay but feeding people IS what made her happy so it aligned with who she was. Family, friends, and neighbors were always coming and going from her house and there was always a pan of beans on the stove for making bean burritos for any hungry kids. She didn't speak much English and I spoke even less Spanish but through sharing food love needs no words. It seems like so long ago, I wonder how she is.

So on official Gaucho Day here is to all of the People and food processing tools that bring us together.