Gaucho knives and cuchillos criollos of South America

[Blues]

We have records of the great grandparents immigration paperwork
Looks like they came to NY from Palermo like 1911 ish

I've looked up ours on the Ellis Island site years back. Found all of 'em. I knew the neighborhood they ended up in well.

 

[Blues]

LOL guys , Diana had a good laugh

I've been married 27 years so I've got some credentials earned

Be 36 years for us this year.

I talk to my old partner, (who was born in Cuba), regularly. Still speak Spanish with him from time to time. I think I spoke Spanish down there as much as I spoke English.

 

[CelloDan]

 

[CelloDan]

 

[CelloDan]

I took my Verijero to the SPA on the 3D printed "Leading Edge" sharpening system.

A rather significant departure from the "tradición gauchesca" and the way a gaucho would sharpen his knife I'd say

It was rather fun !
It's stout blade of 1095 steel, 58 Rc is now, more than ever, eager and ready for adventure

My Precious !

https://imgur.com/tQKuNKx

 

[kamagong]

That edge is a thing of beauty Dan. Great job!

 

[cbach8tw]

Very nicely done. I thought his main steel was 1070 or 1075 rather than 1095.

 

[CelloDan]

Very nicely done. I thought his main steel was 1070 or 1075 rather than 1095.

Gracias !

I requested 1095 instead when we were planning the knife with Maxi.

In my limited experience with carbon steels is the one I am more familiar as I have several GEC’s.

I doubt it makes a practical difference either way.

I searched BF and the net on the pros/ cons of either prior to ordering and as usual there is no real consensus.

I also think that a small Verijero like mine may be the first request Maxi got for a smaller criollo or “criollito”

In GEC terms I may have a “PPP”
( premiere pattern production)

 

[Jack Black]

I took my Verijero to the SPA on the 3D printed "Leading Edge" sharpening system.

A rather significant departure from the "tradición gauchesca" and the way a gaucho would sharpen his knife I'd say

It was rather fun !
It's stout blade of 1095 steel, 58 Rc is now, more than ever, eager and ready for adventure

You not got a front step Dan?!

My Precious !

https://imgur.com/tQKuNKx

Superb work

 

[RayseM]

I like that Dan. Keep your wits about you as you - BOTH - are using that sharp edge.

 

[Hammer67]

Criollo assist with schnitzel takedown.

 

[dantzk8]

I discovered these very interesting knives thanks to this thread. Thanks Dan CelloDan . But I give up trying to get one. I don't want to gain weight.

Dan.

 

[cbach8tw]

I have one on order now for a smaller knife to go with my larger one. the schnitzel looks good.

 

[CelloDan]

That edge is a thing of beauty Dan. Great job!

Thanks Christian

You not got a front step Dan?!

I do however it is still covered in that awful "white stuff"

Superb work

Gracias amigo !

I like that Dan. Keep your wits about you as you - BOTH - are using that sharp edge.

Thanks Ray ! We will

Criollo assist with schnitzel takedown.

Delicious takedown

It reminds me of my Grandma's "Milanesas". She would pound the meat with a wooden mallet to tenderize it, bread it and cook it like no other.
I have not had it in years.

May 3rd is "El Dia de la Milanesa" en Argentina.
I have time to look up up some recipes and maybe give it a try.... and perhaps post the results here

I discovered these very interesting knives thanks to this thread. Thanks Dan CelloDan . But I give up trying to get one. I don't want to gain weight.

LOL Dan
I have been following quite a strict diet myself and achieved very good results in the past few months.
After spending a few days back home I did gain 2 pounds .
It was worth it though

I have one on order now for a smaller knife to go with my larger one. the schnitzel looks good.

Congratulations
You will have both the puñal criollo and the smaller Verijero ( I am a little jealous )

Here my friend , have a "Mate amargo" (bitter, no sugar) to celebrate

 

[Hammer67]

May 3rd is "El Dia de la Milanesa" en Argentina.
I have time to look up up some recipes and maybe give it a try.... and perhaps post the results here

I've had my fair share of milanesa. When I worked in the field down there, sometimes we'd be out in remote places for 30 days or more. I was often 5-10lbs lighter by the time we got back into town. A milanesa, papas fritas and a schopp grande (ot two...) was my usual "reintroduction to society" meal.

 

[CelloDan]

The search function on BladeForums returned some extraordinary works of arts !

Beautiful Gaucho knives !

More from maxipescie

From Brazil
Maker Alexandre Hentges Kaspary

More from Brazil
Maker R. Trentin

I would love to try yerba mate in the Brazilian tradition
In Brazil it is called "CHIMARRÃO"
Mate is prepared with yerba that has been processed in a different way than the one used in Argentina.
The yerba is bright green in color and the gourd, or "cuia" is a much larger one as compared to the ones usually used in Argentina.

 

[RayseM]

Beautiful knives and "CHIMARRÃO" too. I did the same BF search a few weeks ago. I was impressed and inspired. These are such lovely cutters!

I don't want to try Mate or CHIMARRÃO until I can do it the right way from a good source. Need to get on my travel'n shoes.

 

[Hammer67]

 

[CelloDan]

I am very happy for you my friend
It's a really beautiful knife The stag is just amazing !!!

Interesting how I've now learned, 30+ years after I left my native country, that Boker Arbolito knives are indeed a big part of Argentina's tradition in knives.
As I read and search more on the web I found some spectacular work done on them by true artisans.
The earlier ones from the late 1800's and early 1900's are highly sought after.

My Verijero continues to develop its patina as it helps out on daily basis.

Today we got the mooring and lock passes for Parks Canada 2023 boating season.

I am really looking forward to feed my Verijero lots of freshly caught fish, cooked right on the shore
He will have to help clean them first though

I hope my other knives don't get too jealous but 2023 will be Verijero's year

 

[Hammer67]

I am very happy for you my friend
It's a really beautiful knife The stag is just amazing !!!

Interesting how I've now learned, 30+ years after I left my native country, that Boker Arbolito knives are indeed a big part of Argentina's tradition in knives.
As I read and search more on the web I found some spectacular work done on them by true artisans.
The earlier ones from the late 1800's and early 1900's are highly sought after.

Yes, the Arbolito line has a long history in Argentina, more so than I think a lot of people realize. And while I'd love to find a historic example some day, I have to say that I can't find any fault with the fit and finish on this one. All the details are done very well. And with a 6" blade, it's a good-sized, capable tool.

My Verijero continues to develop its patina as it helps out on daily basis.

Today we got the mooring and lock passes for Parks Canada 2023 boating season.

I am really looking forward to feed my Verijero lots of freshly caught fish, cooked right on the shore
He will have to help clean them first though

I hope my other knives don't get too jealous but 2023 will be Verijero's year

I'm enjoying watching the patina develop on your Verijero.

And those pics are making me very hungry! While tacos aren't a traditional Patagonian dish, my Arbolito "flexed" into taco prep duties with aplomb...