Gaucho knives/guardless bowie

[screened porch]

Well I only asked because it looks a lot like the US ARMY cooks knife from my dad that I made my pictured knife out of, minus the finish of the blade. ( Reminds me of the blade finish on chrome vanadium Western black beauty fixed blades )
USGI cooks knives are generally pretty large and stsrt out much thicker at the spine as they're kind of a jack of all trades in the kitchen.
They were most often simply etched on the blade, sometimes stamped into the wood, so any markings can dissappear.

I can't confirm but your description of specs sounds like a USGI cooks knife, and with the blade being plated maybe it was USN. Maybe made before stainless steel was common and inexpensive.
This is just a WAG though, and Im probably way off.

Wow, you took a lot off of yours.
Thanks for the info. It makes for a sound theory where I had none.

 

[Hickory n steel]

Wow, you took a lot off of yours.
Thanks for the info. It makes for a sound theory where I had none.

It was missing a few inches off the end when my dad gave it to me to repurpose as a teenager.
It was from the 60's, and used until the mid to late 80's when they deemed wood handles unsanitary. The told him to just take it home, and at some unknown point it got broken.

 

[deltablade]

Now that I have a bit of time in my hands because of this:

I am thinking of starting a thread about one of my long time interests. I would like to get me a guardless bowie or something resembling a gaucho knife. I have some thoughts about this project. I have some contacts to knifemakers where I live through facebook and I could get a knife from some of them. Other option is that I could take a modern knife and modify it to my liking.

If I place any value to my time and work the custom route might actually be cheaper. Anyway I would make my own sheath.

Old quardless bowies were to my knowledge thinner than we many times think, am I wrong? The gaucho knives were made of imported European chef knives, like Solingen or French blades. The idea is to get a knife that shines in camp/kitchen duties but is not afraid to process also wood and looks traditional.

If I need something really robust I could take something from ESEE or Ontario knives and modify it, but that would include a lot of my time and work.

 

[deltablade]

That top HFinn knife looks really great from my perspective. It inspired me to modify my Chicago Cutlery chefs knife, and may try some others. This one feels so much better in hand now. Surprising. I havent been able to find a carbon steel chefs knife to modify as yet. Will keep looking.

Now that I have a bit of time in my hands because of this:

I am thinking of starting a thread about one of my long time interests. I would like to get me a guardless bowie or something resembling a gaucho knife. I have some thoughts about this project. I have some contacts to knifemakers where I live through facebook and I could get a knife from some of them. Other option is that I could take a modern knife and modify it to my liking.

If I place any value to my time and work the custom route might actually be cheaper. Anyway I would make my own sheath.

Old quardless bowies were to my knowledge thinner than we many times think, am I wrong? The gaucho knives were made of imported European chef knives, like Solingen or French blades. The idea is to get a knife that shines in camp/kitchen duties but is not afraid to process also wood and looks traditional.

If I need something really robust I could take something from ESEE or Ontario knives and modify it, but that would include a lot of my time and work.

Now that I have a bit of time in my hands because of this:

I am thinking of starting a thread about one of my long time interests. I would like to get me a guardless bowie or something resembling a gaucho knife. I have some thoughts about this project. I have some contacts to knifemakers where I live through facebook and I could get a knife from some of them. Other option is that I could take a modern knife and modify it to my liking.

If I place any value to my time and work the custom route might actually be cheaper. Anyway I would make my own sheath.

Old quardless bowies were to my knowledge thinner than we many times think, am I wrong? The gaucho knives were made of imported European chef knives, like Solingen or French blades. The idea is to get a knife that shines in camp/kitchen duties but is not afraid to process also wood and looks traditional.

If I need something really robust I could take something from ESEE or Ontario knives and modify it, but that would include a lot of my time and work.