Question for the Gaucho experts and knife tinkerers

Steely_Gunz

Steely_Gunz

Got the Khukuri fevah
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As of late I have made a re-evaluation of my camping needs. I don't get to go that often, it's never a "serious" affair since my wonderful wife simply cannot do without a few creature comforts, it's generally around lots of folks, and it's never for more than a couple of days. Generally, until my schedule sinks up with that of my old friends, my "roughin' it" days will be few and far between.
In other words, I simply can do without my khuk. I still pack one in the truck for an emergency or to trim wood that won't fit in the fire correctly. Like the American Express Card, i don't leave home without one;)
However, I have found that generally, I could get by quite easily with a thin bladed carbon steel chef's knife. Thin enough to do all the food prep (we're talking cutting open packages here..not skinnin' critters), big enough to whittle a hotdog stick, sheeple-friendly enough not to send the neighboring tents into a frothy panic. Plus if i bend it, break it, lose it, or drop it in the river I'm not out that much money.
So here's my question for the Gaucho Gurus, what makes a Gaucho knife that much different from a chef's knife?:confused: How thick are the Gaucho blades? As I have mentioned before, I just picked up a few dirt-cheap Old Hickory knives. I got a couple little ones, a pig sticker (for fun), and 8" Butcher, and 8" Cooks, and a 14" Butcher (for fun;)). However, of all of them the Cooks (or Chefs) knife is what I enjoy the most. The thing weighs next to nothing, but it balances and slices so well. Plus, it takes a mean edge with very little work. I would have never dreamed that I could get 1095 that sharp with my barbaric sharpening methods.
Do you guys think it would be easy enough to modify the knife into a psuedo-Gaucho? I really don't want to rehandle it. i don't have the tools for that...or the time. Any ideas on how to make it a little more robust in the handle department as well as giving it more soul without making it balance like a pig? I'm not trying to make it khuk-indestructable, but i'm trying to come up with a way to insure that the 3/4 rivoted handle does not loosen up on me too much under general use.
Old Hickory does make a "slicing knife" that is full tanged, but is not as wide nor as comfy looking. Would this be a better way to go?
thanks in advance.

Here's a pic of said cheapy knife:
QN-798.jpg


Pic of "old skool" Gaucho:
facon2a.jpg


Pic of Old Hickory Slicing knife:
QN-758.jpg


Jake
 
Isn't it amazing how simple a knife can be and still do an incredible job? That chef's knife looks so much like the Boker Arbolito Gaucho knives that AG Russell sells. They are made from 1070 steel hardened to 54-56 Rockwell. Your 1095 blade will probably hold an edge even better.

I'd slap some Danish Oil, Polyurethane, or Tru-Oil on the handle and go to it!

Steve

Edit: Oh, the gaucho knives are probably 2 to 3 times the thickness of the Old Hickory at the top, tapering down to the edge.
 
Old Hickory won,t mail to Canada or I,d be right up there with you .
If you are twenty minutes from a convenience store and the present idea of roughing it is doing without cable T:V: then I couldn,t agree more . If you ever think you are in a situation where hearing your knifeblade go snap could become problematic ? One of my buddies says :Never carry just one knife: Of course that can raise problems itself when dealing with sheeple .
 
Thank you guys:) much appreciated. Don't worry Kevin, like I said, i never leave home with out a khuk...plus a SAK, plus a multi-tool, and a back up fixed blade stashed away;) Weekend warrior, any ol' kitchen knife. Out in the thick of it, stocked up to the gills with supplies and back ups.

Jake
 
Hey Jake, why not engage in a little knife and sheath making project? Your finished "camp knife" will be all the more fun to carry, use, and show off to your friends. Gaucho knife you say? Crazy Crow www.crazycrow.com carries three blades listed as "Old time trade style Solingen blades". They're good high carbon, drop forged, Solingen steel, and if you've been looking around at gaucho knives lately, when you see these a little light bulb's gonna pop on. Here's the 8" blade version that sells for $24 (they also have a 5" and 6" blade);

5431-514-800_250x250.jpg


A hunk of hard maple, cocobolo (if'n you ain't allergic to that stuff like me), antler, et cetera, would make a fine handle, and sheaths aren't real hard to make. Git 'r done. :thumbup:

Sarge
 
Jake, as far as modding the knife, why mod it. Maybe refinish the handle and sand out the old hickory label. Other than that they look good. I used one like the bottom one to prune my hedges until I got my Reflections of Asia bolo. I find it much more enjoyable to prune with a swingable knife than with those terrible hedge clippers. A little practice and you can get just as fine a look in minutes. Fun too and the neighbors know to leave your junk alone. As far as scaring the sheeples, I'm unconcerned. Life is scary. Face it.
 
Jake, I just remembered my "Watermelon Slayer". El cheapo Brazilian (Tramontina) made gaucho knife. You'll laugh at how flimsy it appears, that is, until you start slicing up onions for burgers, cutting hot dog sticks, and going through watermelons with it like a light saber. Dang thing is a freakish slicer with it's wide, thin, blade, but stiffer and stouter than you'd first be lead to believe. The blade is virtually maintenance free stainless steel that takes and holds a surprisingly good edge, and it comes with a fairly decent scabbard. Best part is the price TWO DOLLARS AND FORTY THREE CENTS !!!
Heck, at that price they're dang near disposable. And can't nobody tell you it ain't a gaucho knife, 'cause cheesily etched on the left side of the blade in big old script is the word "Gaucho". :rolleyes: :D ;)
http://www.bladematrix.tv/index.asp?PageAction=VIEWPROD&ProdID=36795

Sarge
 
Thanks, Sarge:D I think i might pick one or three of those up. Cheesy or not, if it's stupid and it works, it isn't stupid. For 3 bucks, how can i lose?
Thank you everyone:)

Jake
 
HD, I got a horn handled pointy one. I want that blunt one, just haven't pulled the trigger yet.:p
 
Sylvrfalcn said:
Jake, I just remembered my "Watermelon Slayer". El cheapo Brazilian (Tramontina) made gaucho knife. You'll laugh at how flimsy it appears, that is, until you start slicing up onions for burgers, cutting hot dog sticks, and going through watermelons with it like a light saber. Dang thing is a freakish slicer with it's wide, thin, blade, but stiffer and stouter than you'd first be lead to believe. The blade is virtually maintenance free stainless steel that takes and holds a surprisingly good edge, and it comes with a fairly decent scabbard. Best part is the price TWO DOLLARS AND FORTY THREE CENTS !!!
Heck, at that price they're dang near disposable. And can't nobody tell you it ain't a gaucho knife, 'cause cheesily etched on the left side of the blade in big old script is the word "Gaucho". :rolleyes: :D ;)
http://www.bladematrix.tv/index.asp?PageAction=VIEWPROD&ProdID=36795

Sarge
Click to expand...

Sarge,

I wrote up a review of these several years ago. See http://www.aolisi.net/knives/Brazil/BrazilKnives.htm . If you can still find the final model in my review for sale I think you'll like it too.
 
Howard, I ordered several of those for some friends that do a lot of cooking at medieval events, etc., and they just love 'em. Like you, I was never attracted to the ones that come with a sharpening steel, seems unecessarily bulky and cumbersome since there's generally sharpening gear in camp to keep knives and axes squared away. Have you noticed that if you pop the edge with your thumb them dadburn blades ring like a bell? Can't explain why I like that but I do.:D

Sarge
 
gauchos were not only cowboys, but bandits, soldiers, and mercenaries depending on the historical period. the cowboy version is the most current.

most gauchos carried recycled european kitchen knives much like your first picture. grips may have been replaced, scabbards made to fit in their belts, etc. these were their everyday utility knives, and also used as fighting knives.

some carried facon's, which were made from old european bayonets (the longer swordlike gaucho knives) these were popular amoungst the gaucho soldiers and mercenaries, the fancy silver handle & scabbard ones were the landowners dress knives, most gauchos made do with the cheap wood/bone or stag/horn grip ones. as a lot did not have guards, they would file the vertical edge into the traditional 'S' shape to improve the protection of the fingers (which you can see on that $3 knife in the brazil knives link).... as they get wealthier, their knives get fancier..........
 
Sylvrfalcn said:
Howard, ... Have you noticed that if you pop the edge with your thumb them dadburn blades ring like a bell?
Click to expand...

Golly Sarge, I've tried it several times and now I'm almost out of Band-Aids.

;)
 
My old girlfriend's right, I am strange. I like to drag the callus on the ball of my thumb across the edge of a straight razor to see if it will "sing". A good, double hollow ground, carbon steel, razor will do that, some sing purtier than others. If it sings purty, I know it'll shave good, but it sure makes antique dealers nervous when I start raking my thumb across (not along, that there would be plumb stupid) a razor's edge.

Band aids Howard? Just let the dog lick it, then slap on some duct tape.:D

Sarge
 
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