The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details:
https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is $300 $250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Yeah, my Old Hickory was $18.95!Funny you should post this Vince. I'm actually considering picking up a cuchilla of my own. Not because I need it mind you, but rather because I want a spare to lend out so I don't need to share my knife from Maxi.
That's too bad! I really liked their butcher knives ...
It will be interesting to see what patterns Blue Ridge chooses to have made overseas.
My first thought was "Mexican".Hey guys, I figured I'd use this thread to ask for your collective wisdom to help me find out more about a particular knife I've been following for a while -- mostly out of curiosity, since it's listed for more than I'd be willing to pay, no matter its provenance. Here are some pics:
The knife is described as having been commissioned back in the day by a Spanish General. However, at least as far as I can tell, the knife doesn't really fit in the typology of traditional Spanish knives. Rather, the impression it gives me is that of a piece made in Germany, for the Latin American market (which would effectively make it fall in the broad category of "creole knives") -- especially the scabbard, etching, and fittings. For example, the chisel work on the scabbard is very similar to that of the MOP-handled I've shared previously in this thread:
And, overall, the knife reminds me a lot of this Mexican example from Adams et al.'s The Antique Bowie Knife Book:
What do you guys think? Latin American (German-made), Spanish, or something else? Perhaps the foremost BF experts on German knives, H herder and G germania , might want to share their thoughts too.
Very interesting, Christian. Is that Asian? Looks good!
There is just no understanding them sometimes.
Thanks, Christian. I am familiar with carne asada (and carne guisada), being of Mexican descent, hut the siopao reminded me of something I'd seen in Asian restaurants.It's Filipino Vince, called siopao. Due to the Philippines's history, its cuisine has strong Chinese, Spanish, and American influences. The bun is based on the Chinese bao, while the asado filling obviously has Spanish origins.
After taking the picture, my wife asked why I didn't simply tear it in half. "Because I want to use my new knife, obviously."
Women.
I am still building enough courage to tell my wife, and try to convince her, to let me take my Verijero to the steak restaurant. There is also a Brasilian steak house about an hour from here, though I don’t think the staff would let me shave off the slivers of meat from the stake.
Be sure and shove it into your belt (or sash!) like the gauchos!
CelloDan
on page 20 of this thread. Don't know how to link it--just an old Boomer!]Haha I know the feeling. The day I got my Eberle mini-verijero (the third one from left to right in this post) we happened to have steak for dinner, so, since the knife was very sharp, I placed it on my wife's spot at the table for her to use, as a way to atone for my compulsive gaucho sins.
screened porch
for the input), so here's a new acquisition (unmarked, most likely Brazilian):
Making my mouth water too, Dan. Great pics, amigo!Howdy Gauchos
Just back from another adventure on my trusty "Serena" with Verijero by my side
At anchorage one night
In the morning
Big bro ... got to stay
Lil bro ... got to go
Looking good
Let's fire it up
Grilling half of the boneless fillets directly over the coals/flame. First time attempting this as previously I had grilled the whole fish instead.
The other half of the catch is inside aluminum foil.
It turned out so very good !
In all honesty, the best fish I've had in a very long time !
Diana liked the fish cooked in the foil a little more as she prefers its flavour without the smokiness imparted by the open flames and coal.
To me both methods turned out great but my vote goes to the fish grilled directly over the fire
Verijero agreed with me most definitely
That smokey flavour still makes my mouth water thinking about it
Welcome back!Howdy Gauchos
Just back from another adventure on my trusty "Serena" with Verijero by my side
