Gaucho knives and cuchillos criollos of South America

RayseM said:
I asked Maxi about making a square bolster rather than the round he seems to prefer
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I would not worry too much about the bolsters shape Ray. I am sure there is not hard and fast rules about them.
Many of the Argentine drop forged blades certainly have a square bolster or botón cuadrado (rectangular in overall cross section, but with facets replacing what would have been sharp edges, so actually octagonal)
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I actually like them more rounded if you ask me.
My Verijero is sort of in between. "Squarish" I would say with smooth rounded corners. Perhaps this shape is better suited for hand forging ?
I like it. Smooth and confortable to hold onto. If I ever get another one I will request totally round bolsters most likely,
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After I placed my order with Maxi, I started to second guess myself and thought maybe I asked for a knife that was going to be too small. Well I've been looking at old postings in the KnifeMaker's Market, and my initial instincts may have been sound after all.

Here is one he made last year.

maxipescie said:
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I really like the proportions of this knife. The blade on it is only 6.7", so mine will be smidge longer, but the end result should have similar lines.

I can't wait!!!
 
I like the rounded bolster, and Maxi does a good job with the transition and still comfortable to hold it. I am looking forward to my smaller verijero. kamagong kamagong i think yours will be just right size.
 
kamagong said:
After I placed my order with Maxi, I started to second guess myself and thought maybe I asked for a knife that was going to be too small. Well I've been looking at old postings in the KnifeMaker's Market, and my initial instincts may have been sound after all.

Here is one he made last year.



I really like the proportions of this knife. The blade on it is only 6.7", so mine will be smidge longer, but the end result should have similar lines.

I can't wait!!!
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have you received yours yet? Pics please when do. Better yet, show us carving up some BBQ.
 
Trubetzkoy said:
I see it's developed quite the nice patina!
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Thanks 😎

Rsmith_77 said:
But have you had any duels or matters of honor with it yet?
If not, it's still a virgin blade 😁
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cbach8tw said:
Dueling with what cheese to go with what bread,
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No real duels yet, just practicing with food for now 😁

First I have to learn how to eat like a gaucho 👍

“Asado a jeta” or Asado to the face is how gauchos ate.
( “jeta” is Spanish slang for face)

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😁
( I’ve got to ditch that plate 😝)
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Just saw a video in YouTube ( Samuel and Audrey )about the National Fiesta of the Asado in Cholila Argentina, on a food and travel channel. Really cool, not only a massive asado set up, but they had a rodeo, and crafts and a fair. Then they went to El Palacio del Bife, in Mar del plata in Buenos Aires. What is really cool is the gaucho culture and the way the meat and food is cooked, and the tastes of Argentinian food.
 
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Celebrating the gaucho traditions
( looks like BF doesn’t show video however following the link works)

Video

 
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This thread really fueled my wanting to own a criollo-style knife, so ... I decided to make my own (sort of). Here's a teaser:

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The general style will be that of a so-called puñal criollo, but with some bowie influence -- much like the pieces I shared earlier in this thread. I'm using an oldish (80s, 90s?) Hoffritz blade (made in Germany, but stainless). The handle is buffalo horn and all fittings will be German silver (the brass ferrule is just a placeholder).

Lots of work to do still!
 
Redmeadow also add a gaucho knife, not sure if he has finalized it yet, but a good long blade.
 
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