Gaucho vs Shank

C

CAD

Joined
Jan 11, 2006
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Would like some input from you fine folks. My chances of obtaining the perfect kitchen knife (Padre) seems slim...so, I'm searching out the next best thing. Would you suggest the Gaucho or Shank or ______or______or______! Thanks for your advice!!!


Chris D.:D
 
I want a Padre or a Gaucho myself, but of the ones I've used in the kitchen so far, the Woodsman is my favorite.
 
I like my ladyfinger pretty well and I use a bushcrafter with a real high grind frequently
Wife claimed my padre as "hers"
 
Ladyfinger is a thought! Thx

Great idea concerning a bird and trout knife like the Kestrel! Thanks!!

Chris D:D
 
Taja said:
Shank compare to gaucho in case you also want to use it outdoor
Gaucho if only kitchen
All FB is rlatively thick for kitchen
Woodsman is grant choice
I would say WAS Kestrel in 3/32 will be very good
http://www.bladeforums.com/forums/showthread.php/1273663-WAS-Kestrel-Initial-Impressions-amp-Photos
http://www.bladeforums.com/forums/showthread.php/1281732-WAS-es-amp-Kitchen-or-Table-Duty
Click to expand...

I know it's a big world and all, and lots of people have lots of styles of doing things, and lots of opinions...so I guess I'm going to express one of my own :)

I have and love one of Allen's Kestrels in 3/32. It's an awesome little B&T and light weight backup knife in the bush. I also have a hand-made woodsman in 5/32 with a nearly full height grind, and a mid-tech Bushfinger in 5/32 with a saber grind. Both of those are guardless, where the kestrel has about 1/8" of guard below the edge at the plunge line. To me that extra 1/16" of blade thickness (if that considering the stainless tends to run on the thick side) just isn't near as much of a pain at the cutting board as the the guard that keeps me from getting the entire edge down on the cutting board. Now if I ever take up making floral arrangements out of root vegetables, I could see where the Kestrel might excel there, but I think I'd rather have a Shank (also guardless) in the paring knife role personally.
 
Gaucho before Shank for the kitchen. I've owned and used both for food prep. The Shank is too small to excel in the kitchen. The Gaucho is on the smaller side (of a real kitchen knife outside of a pairing knife) and is sporting too small of a guard for any real production kitchen work. However it (The Gaucho) does perform well when cutting smaller veggies e.g zucchini, carrots, tomatoes, even some smaller hearts of romaine. I'd use the Gaucho for prepping salads and sautés.

The Shank, on the other hand, in the right stock (1/8" or less) is an excellent blade for picnics and such. Cutting through the smaller logs of artesian charcuterie, cheeses and pickled favorites is something the Shank loves to do. It also looks handsome on a nice picnic table setup and is a conversation piece.

Both will serve you well as long as you don't go into it thinking you're buying the perfect kitchen tool.

Hope this helps.

Josiah
 
Good question CAD. Some good responses here from experienced users. I would give the most weight to Joe Duder's comments since has owned and used both models.

I do not have any experience with the Shank. I have used my Gaucho extensively in the kitchen and I like it very much. I posted a review of that knife. Here is the link in case you have not read it:

http://www.bladeforums.com/forums/s...k-Gaucho-Review/page2?highlight=Gaucho+Review

Keep us updated on what you decide best suits your needs.

Phil
 
I have and love one of Allen's Kestrels in 3/32. It's an awesome little B&T and light weight backup knife in the bush. I also have a hand-made woodsman in 5/32 with a nearly full height grind, and a mid-tech Bushfinger in 5/32 with a saber grind. Both of those are guardless, where the kestrel has about 1/8" of guard below the edge at the plunge line. To me that extra 1/16" of blade thickness (if that considering the stainless tends to run on the thick side) just isn't near as much of a pain at the cutting board as the the guard that keeps me from getting the entire edge down on the cutting board. Now if I ever take up making floral arrangements out of root vegetables, I could see where the Kestrel might excel there, but I think I'd rather have a Shank (also guardless) in the paring knife role personally.[/QUOTE]

that's tells that kitchen knife should be kitchen knife not "adjusted to kitchen" like guard less and so on.

don't through stones on me, but I do not use any FB in kitchen since I have 50+ specialized kitchen knives

from the other hand on outdoor or picnic any FB knife would perform very well for food prep.
I agree with Joe that shank a little small blade length for real kitchen work but excellent all round small knife for outdoor. I use my shank around the house, yard and garden very frequently

gaucho is loosing compare designed kitchen knives ( no matter production or handmade) but a little thin for bigger knives

Ladyfinger is my favorite FB knife and I'm ready to do anything with it
 
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