Gaucho knives and cuchillos criollos of South America

[Trubetzkoy]

Congrats on your latest addition
More pics please
It is a very interesting piece !
What type of steel is it ?
I admire your growing collection and appreciate your knowledge and insight.

Thanks for the kind words, mate. I don't know exactly what type of steel it is, but based on its age, the lack of "stainless" or "Rostfrei" marks, and the pitting on the ricasso, it's definitely high-carbon.

Here are a few more pics:

The sheath has definitely seen better days. The chape is missing (as is often the case with chapes) and the throat is missing its hook and a piece on the left side. Interestingly, it seems to be lead rather than nickel silver. Originally I just wanted to make a new chape, but I might actually redo both in nickel silver.

 

[screened porch]

Thanks for the kind words, mate. I don't know exactly what type of steel it is, but based on its age, the lack of "stainless" or "Rostfrei" marks, and the pitting on the ricasso, it's definitely high-carbon.

Here are a few more pics:

The sheath has definitely seen better days. The chape is missing (as is often the case with chapes) and the throad is missing its hook and a piece on the left side. Interestingly, it seems to be tin or some sort of pewter rather than nickel silver. Originally I wanted to make a new chape, but I might actually redo both in nickel silver.

It looks like the blade is plated?

 

[Trubetzkoy]

It looks like the blade is plated?

I don't think so. I don't see any cracking or peeling around the pitted areas, and the color doesn't quite match that of the nickel- or silver-plated items I own. I think it just came with a mirror polish from the factory which is largely intact.

 

[Prester John]

Thanks for the kind words, mate. I don't know exactly what type of steel it is, but based on its age, the lack of "stainless" or "Rostfrei" marks, and the pitting on the ricasso, it's definitely high-carbon.

Here are a few more pics:

The sheath has definitely seen better days. The chape is missing (as is often the case with chapes) and the throad is missing its hook and a piece on the left side. Interestingly, it seems to be tin or some sort of pewter rather than nickel silver. Originally I wanted to make a new chape, but I might actually redo both in nickel silver.

Beautiful specimen. Thanks for posting. What a collection you have!

 

[Trubetzkoy]

Beautiful specimen. Thanks for posting. What a collection you have!

A collection which has developed and grown in a manner directly proportional to this thread ... You might be getting a complaint from my wife soon, CelloDan .

 

[Trubetzkoy]

So, I couldn't keep fighting my OCD, so I started working on the new chape (an entirely non-invasive modification, since I can always put the original back):

The radius of the scalloping turned out a bit larger than the original, but overall I'm happy with the result. Now I need to make the hook. However, instead of pinning it like the original, I think I'll just solder it (a method I've also seen in antique Solingen and Sheffield knives). Since the original hook is missing, I'll base mine on the other similar exemplars I've seen, such as this one:

 

[CelloDan]

So, I couldn't keep fighting my OCD, so I started working on the new chape (an entirely non-invasive modification, since I can always put the original back):

Wow, what can I say mi amigo !
I am not one to be easily impressed however you may just manage to accomplish that
I have learned several "new to me" knife terms referenced in your posts

How are the throat and the chape traditionally attached to the leather? What will you be using considering the possible need to revert back to the original ?
Are you thinking in reconditioning the leather in any way or leaving it as is?
Very nice

 

[CelloDan]

How you guys like the new decoration I made for the end of my Verijero's sheath ?

I have always wondered how squirrel tastes like

 

[Prester John]

I have always wondered how squirrel tastes like

Tastes like pike. And raccoon.

 

[RayseM]

Did someone say PIE? Acorn Pie? Yum yum!

 

[Prester John]

Seeing these pictures reminds me of the time my daughter, when she was very young, took 1,000 pictures of a squirrel with my wife's camera in front of our house. We had two large mesquite trees in our front yard, and a big bay window, and she just sat there taking pics. My wife said 1,000 and I thought she was exaggerating. She wasn't!

Anyway, I always enjoy your posts, Dr. Doolittle CelloDan !

 

[Trubetzkoy]

Wow, what can I say mi amigo !
I am not one to be easily impressed however you may just manage to accomplish that
I have learned several "new to me" knife terms referenced in your posts

How are the throat and the chape traditionally attached to the leather? What will you be using considering the possible need to revert back to the original ?
Are you thinking in reconditioning the leather in any way or leaving it as is?
Very nice

Once again, thanks for the kind words!

Answering your questions:
1) In my limited experience, I've been able to identify the following methods used to attach metal fittings on older leather sheaths (most of which I've only seen in pictures):
a. Glue (most likely wax-based, though the truth is that I know very little about traditional gluing methods; the particular throat I'm replacing now seemed to have been attached with nothing but wax, which softened real quick with a little bit of heat)
b. Screws
c. Staples
d. Rivets
e. Punched dents
f. Some combination of the above
2) I'm attaching the new throat only mechanically, since the fit is pretty snug and I don't really plan to carry this knife. I want to do the same with the chape, though it will depend on how snugly it fits.
3) I did recondition the leather, since it was pretty dry and seemed to have some mold. First I put it in the freezer inside a plastic bag for several hours to kill any mold, then I brushed it gently with an old toothbrush and a bit of alcohol, then I applied a wax-free leather lotion, and finally I used a conditioner containing a low amount of beeswax.

I'll post more pictures when I'm finished!

Edit: Added a couple more methods I remembered.

 

[Huntsman Knife Co. LLC.]

.

 

[screened porch]

First I put it in the freezer inside a plastic bag for several hours to kill any mold,

A good trick for mildewed books, too. The plastic bag is important!

I have learned several "new to me" knife terms referenced in your posts

How are the throat

Here's another knife term: I've seen the throat called a locket.
Pretty sure.

 

[Trubetzkoy]

Here's another knife term: I've seen the throat called a locket.
Pretty sure.

I didn't know that one! Interestingly, in some Spanish-speaking countries they use another body-part metaphor, calling it boca vaina ('scabbard mouth'). As for chape, I think the term is more commonly used for swords, but I guess I use it because it's more precise than tip.

 

[screened porch]

I didn't know that one! Interestingly, in some Spanish-speaking countries they use another body-part metaphor, calling it boca vaina ('scabbard mouth'). As for chape, I think the term is more commonly used for swords, but I guess I use it because it's more precise than tip.

I think I got locket from swords, too.

 

[Trubetzkoy]

Because, as we say, lo prometido es deuda:

And here's one of all the children together (only the verijeros):

 

[Prester John]

Kinda looks like a Gaucho knife? Just got this today.
Still waiting for my verijero. Could be another couple of months.

 

[Trubetzkoy]

View attachment 2279394
Kinda looks like a Gaucho knife? Just got this today.

It does, indeed. However, rather than the more traditional subtypes of the gaucho knife, which are characterized by an integral bolster and hidden-tang construction, this knife would fall somewhere between the categories that Domenech calls cuchilla ('knife' + feminine grammatical gender) and cuchillo de campo ('country/field knife'). See for instance his "A short essay about gaucho knives". In any case, Old Hickory makes great utilitarian knives with 1095 steel, which happen to be are very easy/fun to modify.

 

[Prester John]

It does, indeed. However, rather than the more traditional subtypes of the gaucho knife, which are characterized by an integral bolster and hidden-tang construction, this knife would fall somewhere between the categories that Domenech calls cuchilla ('knife' + feminine grammatical gender) and cuchillo de campo ('country/field knife'). See for instance his "A short essay about gaucho knives". In any case, Old Hickory makes great utilitarian knives with 1095 steel, which happen to be are very easy/fun to modify.

Thanks for the link to the essay. I've seen it before, but will save for reference.

Unfortunately, the company that makes the Old Hickory knives (Ontario Knife Co.) just got sold. Their website says they are "currently in a transition", so I don't know what is going to happen.

Now to save up for a facón!