Gaucho knives and cuchillos criollos of South America

RayseM said:
That is to say DAGGER? From Maxi?
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Nah. I'm using puñal as Abel Domenech uses the term.

"I'd like to call the attention of our readers to several main characteristics of gaucho puñales: the slim, elegant spear pointed blade, the presence of an integrally forged bolster or "button" (in Spanish, botón) which reinforces and divides the blade from its tang, the use of "cuts" or file marks on the back of the blade and the presence of some kind of "notch" in the ricasso of the blade."

Verijero blades top out at 6". Mine is going to be bigger.
 
kamagong said:
You're a bad influence CelloDan CelloDan ! I just ordered a cuchillo criollo, though mine is more of a puñal than a verijero.
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Que alegria mi hermano !!! :)
Come on in, pull up a chair and let me share with you some mate from my best mate gourd 🧉
Bienvenido :)
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Smithhammer said:
Looking forward to pics of this one. 😉
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I can't wait to see it too :thumbsup::)
I heard there is an Arbolito on the way to someone else too ;):cool:
 
kamagong said:
I'm using puñal as Abel Domenech uses the term.
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Here is the link again to the excellent article by Abel Domenech on gaucho knives.

A Short Essay about Gaucho knives: Facón, Daga, Cuchilla and Puñal

Historic setting and classification of the types of traditional South American knives and daggers and parallels with the Bowie knife
www.vikingsword.com

In my travels on the spanish side of the Web he is referenced as an authority on "armas blancas" and "armas de fuego"
He has written several books. HIs book on Joseph Rodgers and Sons is auctioning used for $ 200 to $250.

The article above is the only scholarly article I've found so far on gaucho knives either in English or Spanish.
Several spanish sites refer to the "Verijero" as the smaller version of the "Puñal". The "Facon" is a much larger knife than the previous two mentioned.

Quote from the article:
"The facón and daga were fighting weapons while the cuchilla and the puñal were multipurpose tools, although the skill of gauchos in handling a long bladed knife for small or delicate cutting tasks would also have allowed them to use their long facones as a common knife if needed"

Books by Mr Abel Domenech

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GUe5puC.jpg
 
CelloDan said:
Here is the link again to the excellent article by Abel Domenech on gaucho knives.

A Short Essay about Gaucho knives: Facón, Daga, Cuchilla and Puñal

Historic setting and classification of the types of traditional South American knives and daggers and parallels with the Bowie knife
www.vikingsword.com

In my travels on the spanish side of the Web he is referenced as an authority on "armas blancas" and "armas de fuego"
He has written several books. HIs book on Joseph Rodgers and Sons is auctioning used for $ 200 to $250.

The article above is the only scholarly article I've found so far on gaucho knives either in English or Spanish.
Several spanish sites refer to the "Verijero" as the smaller version of the "Puñal". The "Facon" is a much larger knife than the previous two mentioned.

Quote from the article:
"The facón and daga were fighting weapons while the cuchilla and the puñal were multipurpose tools, although the skill of gauchos in handling a long bladed knife for small or delicate cutting tasks would also have allowed them to use their long facones as a common knife if needed"

Books by Mr Abel Domenech

A2kfRHp.jpg

or4dbcf.jpg

W0Htqtl.jpg

GUe5puC.jpg
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Thanks, Dan - I was actually searching for that very article earlier today to share it here. One of the best summaries I've come across that explains the various different knives and their general usages.
 
You always create such excellent threads, Dan, and this one is no exception. I'm delighted to see your new blade and am equally pleased to see it put to work. I've been eyeballing maxipescie maxipescie 's work for some time now and have been simply waiting for the right one to become available. I really like the size of the one he made for you, it's an excellent everyday blade.

Seeing your mate cups has me missing that hot drink something fierce. Not only was the beverage pleasant but the camaraderie that was experienced while enjoying it in Argentina made it all the more special.
 
CelloDan said:
Que alegria mi hermano !!! :)
Come on in, pull up a chair and let me share with you some mate from my best mate gourd 🧉
Bienvenido :)
8Rr9qpP.jpg
Click to expand...

Interesting. Is the proper way to drink maté in a gourd through a metal straw? Does it lose something if you drink it out of a cup using a plastic straw?

I have never tasted maté.

CelloDan said:
A2kfRHp.jpg

or4dbcf.jpg

W0Htqtl.jpg

GUe5puC.jpg
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Is that Mr. Domenech's personal collection? It looks like he is one of us, a knife nut of the first order. What I envy though is his (presumed) access to museum collections and the like, such access only granted to academics and experts in the field like him.
 
RayseM said:
I believe Christian that it is the strainer piece at the end of the straw which is essential.

View attachment 2117792

Knife Knut of the First Order - I'm in. Do we get to wear a cool plumed hats? 🥳 I certainly am enjoying his essay.
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That's right, that's the bulb! Its function is to filter the yerba mate and let only the infusion, or water, pass through. Yerba mate is the leaves of a plant called yerba mate, which are harvested and dried, then crushed. The yerba is placed in the mate, with its bombilla, and the mate is "seba" or served, which consists of pouring hot water at about 80/85 degrees. It is very traditional to get together to have some mates with friends or family, where they They gather in a round and the mate is shared, being a single mate for all, and generally there is a primer! Who is the one who fills the mate with hot water! It is very gratifying to be able to share our customs with you!
 

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Pàdruig said:
You always create such excellent threads, Dan, and this one is no exception. I'm delighted to see your new blade and am equally pleased to see it put to work. I've been eyeballing maxipescie maxipescie 's work for some time now and have been simply waiting for the right one to become available. I really like the size of the one he made for you, it's an excellent everyday blade.

Seeing your mate cups has me missing that hot drink something fierce. Not only was the beverage pleasant but the camaraderie that was experienced while enjoying it in Argentina made it all the more special.
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Thank you Dylan for the kind words !
As you can probably tell I am really really liking my Verijero :thumbsup: ☺️

You're right in that is an excellent everyday blade :thumbsup: and I am certainly enjoying using it at every chance I get.

Yes, I remember you mentioning spending some time in Argentina :thumbsup::cool:🇦🇷
I would love to have the chance to go back for a visit and dream of it often ...once I finish putting my kiddos trough University first :)

So cool that you enjoyed yerba mate. Many folks find it too strong at first ... it only took me 20 years but now my wife can not live without it :)

kamagong said:
Is that Mr. Domenech's personal collection? It looks like he is one of us, a knife nut of the first order. What I envy though is his (presumed) access to museum collections and the like, such access only granted to academics and experts in the field like him.
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As I understand from reading on his webpage, the extensive Joseph Rodgers & Sons collection belongs to a renowned collector and he had full access to it. Together they put an exhibition, book etc.

kamagong said:
Interesting. Is the proper way to drink maté in a gourd through a metal straw? Does it lose something if you drink it out of a cup using a plastic straw?

I have never tasted maté.
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That is the Traditional way :) ... and since this is the Traditional part of the forum ...;)

Yes, a gourd and metal straw is as traditional as it gets ... you can also use wooden "gourd" and other natural materials such as horn. Then of course, you have the silicone "gourds" and all kinds of modern contraptions to do the infusion.

We often use a French press to steep the mate leaves and is very good too when your are in a hurry.

A gaucho would NEVER put sugar in his mate though, he drank it bitter.
When out in the Pampas for extended periods he survived just on meat and mate for the most part.
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And of course, we all know that Mate is the G.O.A.T's 🐐 ⚽elixir and the drinks of the gods 😊
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kamagong said:
bras sans poils.
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"Mom !!! Christian made me do it ! "
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RayseM said:
En Amérique aussi. :)



CelloDan CelloDan hace lo mismo ahora pero con un barco en lugar de una caravana (does the same thing now but with a boat rather than a caravan). :D
Nice image.
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:)
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Would love to see a tour of Argentina and some of the foods and drinks from local areas. Maybe some wine from the wine region, maybe Stefan Scmaulhaus would do a few Argentina knives and wine in a video clip. I got it!! An Argentinian asado, food on the table and everyone around the table…..or camp fire!! Using their verijero of gaucho knives tearing into the meat….and mate afterwards too.
 
I don't have much I can contribute to this thread but for these two pieces...


This first knife was sent to me by a Brazilian federal police officer from Rio Grande do Sul after my partner and I returned from conducting an investigation in São Paulo.

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This Sorocabana was built by a traditional knife maker in South America named Alcebiades Bide. It has an 11" forged blade, and traditional horn handle with brass inserts. If my memory serves, South American maker Ivan Campos helped some of us order these many years ago on the forum.


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