Gaucho knives and cuchillos criollos of South America

Thank you for sharing the backstory on your new cuchillo criollo. Is it another verijero?
Yes, it's a verijero, just a tiny bit smaller than my first one.

I love both my children 😍☺️
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Right around the corner and picked up in person? That knife was meant to be yours.
Yes, I am still pinching myself.
I was SO excited Sunday and could not unwind. I had a lot trouble sleeping that night. I paid the price the next day ( yesterday ) lol

The entire package is beautiful. I'm very happy for you.

Now we just need to work on getting you a Boker or Herder.

Gracias amigo :)

You read my mind about Boker or Herder next :thumbsup::cool:

Actually I saw criollo blade blanks for sale at Boker Arbolito in Argentina. They are made with thick stock of 4.8 mm and in carbon steel like the original Arbolitos, the grail blade of so many gauchos.
They state they have remade the dies recently with the exact dimensions as the old ones that wore out after a century of use. It looks like they only ship in Argentina though.

Here is the blade blank. I am thinking about attempting to put a handle on it myself :cool:
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A Boker Arbolito added to my criollo stable will give me the perfect trifecta :thumbsup::cool:

1) A beautiful criollo hand made and forged by a very talented Argentine contemporary maker maxipescie maxipescie ✔️
2) A well preserved example of Argentine cutlery with exquisite "plateria" work and a Tandil made blade ✔️
3) A German made Boker Arbolito blade, the grail of so many gauchos combined with my own work in putting a handle on it. ( hopefully I can put a checkmark as well on option # 3 this spring ) I will go for at least a 6 inch blade to complement my two smaller verijeros.
 
As promised ☺️ here is a bit of info that I've been able to gather in regards to the blade on my new Verijero.

First , just as a little background and from what I understand from Domenech's essay and other sources in Spanish it is still not entirely clear as to the exact origin of the cuchillo criollo.
Suffice it to say that the first knives were brought in by the early settlers of the area who originated mainly from Spain.

The early gauchos would fashion blades out of whatever was at hand and the revolutionary wars of the early 1800's and subsequent decades of civil wars provided plenty of broken swords and pieces of metal to use in the making of knives.

From the mid 1800's onwards european manufactures tapped into the the South American market with heavier emphasis and started exporting large numbers of knives.

In Spanish, these manufactures are referred to as "Marcas Mayores" or major brands such us Boker, Herder, Dufour, Joseph Rodgers etc.
The local cutlery trade was still active to some extent and hundreds of minor brands have been catalogued however the was a big reliance on importing blades from Europe.
For this purposes, importing houses in Buenos Aires and Rosario would import the knives stamped with Spanish names such as Libertad, Patria, etc

When WW2 broke out in Europe there was an abrupt halt to the importing of knives. This had a big impact as knives are to this day an essential and indispensable tool in Argentine rural culture and way of life.

Enter Carlos Allende who in 1942 along with an associate, opened a knife factory in the city of Tandil, province of Buenos Aires.
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Mr Allende was an autodidact and very talented man who in his youth also worked as a "peon" or ranch hand and was very familiar with the life of the rural worker and the use of criollo knives.

The knife factory was called "La Movediza" in reference to a very famous landmark in Tandil called Piedra Movediza, a balancing rock located close to the city. Its weight was about 300 tons. It attracted attention and tourists because of the way it was balanced on the edge of a hill. The stone fell and broke on 29 February 1912 and today a replica stands in its place.
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"La Movediza" operated from 1942 until 1963 when Mr Allende sold it.
Out of La Movediza, former employes and associates went onto open many other knife factories in Tandil, establishing the city as the knife making capital of Argentina, sometimes called the "Solingen" of Argentina. Some of these other manufacturers are Ju-Ca, El Chaja, Manantial, Atahualpa etc.

"La Movediza" also stamped blades with other names for third parties, something like an SFO I would say.
This is where "Pampa", the stamp on my new Verijero comes into play:thumbsup::)
I found this information on a catalog of blade stamps and it was also mentioned on videos by Argentine knife collectors.

I was happy to learn about the connection my knife has with "La Movediza"
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After selling "La Movediza" Mr Allende went onto pursue the arts and in particular sculpting with several of his works on display in Tandil.

One of his most notable ones is the " Monumento al Gaucho" ( Monument to the Gaucho ) proudly on display on the major avenue entering the city of Tandil

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I have a couple coming. One might be coming from Argentina, as it isn't to be expected till next month. The other is an Atahualpa, my first. The slow one was cheap and indescribably described. The Atahualpa is at the high end of what I can bear to pay for a knife, but so often these are well over the high end of what I can bear to pay for a knife.
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this alfajor nevertheless is always welcome.
:thumbsup::cool:
It's been twice already on this thread that you tempt me to break my low carb diet with some delicious looking alfajores. 😋
I am running out of willpower ☺️

I have a couple coming. One might be coming from Argentina, as it isn't to be expected till next month. The other is an Atahualpa, my first. The slow one was cheap and indescribably described. The Atahualpa is at the high end of what I can bear to pay for a knife, but so often these are well over the high end of what I can bear to pay for a knife.

Nice Jer :cool: Looking forward to these additions to your stable :thumbsup:
You have long been interested in criollos. I remember when I first became interested in them a search of BF turned up several of your posts :thumbsup:

Today I'll share a very peculiar characteristic of many criollos for which there is not a clear explanation or consensus as to the reason for it.

Roughly translated is called "differential polishing" of the blade. Not all criollos have it but many do.
It is much easier to see when the blade is new and without patina. The passage of time and the many sharpenings of older knives tend to even out the blade so it becomes harder to to see.

My new Verijero, see if you can spot what I mean.
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Now let's tilt the blade and adjust the lighting to make it easier to see
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It turns out that for some reason many criollos blades are polished in two different directions.
Vertically in the portion close to the bolster and horizontally closer to the tip.

Here we can clearly see it in a couple Herder
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Another Herder
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I found a couple of websites that addressed this peculiarity.

One explanation is that this marked a difference in the temper/hardness of the two sections ( OR a difference in bevel angle/sharpness) to allow one part to be used for slicing and the other for tough work, hack wood etc.

The websites suggest though that the most likely explanation it was simply that the polishing/grinding wheel could not reach the area close to the bolster.

In corresponding with a knife collector and knife historian from Argentina I asked him about it. He told me that he believes the "differential polishing" it is just a myth and stated that it was likely due to the wheel issue as mentioned above.
However in his next message he wrote "Now, watch out, there are experts that believe it was polished in different directions for a reason"

I am in the it's just a myth camp ☺️

I was also happy to hear from a "platero" or silversmith in Argentina that the "Pampa" stamped blades are rare and even more so one like mine that has never been sharpened or used.

So now the question becomes: Should I sharpen my new Verijero ? Yes ? No ? ☺️

I asked the question to both the "platero" and the knife collector/historian/book author.
They both unanimously agreed ... can you guess ? :)
 
I asked the question to both the "platero" and the knife collector/historian/book author.
They both unanimously agreed ... can you guess ? :)
They said "NO!"
¿Verdad?

Very interesting, Dan. Fascinating, even. Now there's another knife I have to get!
 
So now the question becomes: Should I sharpen my new Verijero ? Yes ? No ? ☺️

I asked the question to both the "platero" and the knife collector/historian/book author.
They both unanimously agreed ... can you guess ? :)
Yes!
I am in the it's just a myth camp ☺️
It's so the grind lines guide the blade in stabbing and cutting!
I'm in the myth camp too.
Nice Jer :cool: Looking forward to these additions to your stable :thumbsup:
You have long been interested in criollos. I remember when I first became interested in them a search of BF turned up several of your posts :thumbsup:
The Atahualpa was in the hands of USPS the same morning I bought it. They say between Tuesday and Friday. I hope they're being modest.

That first one really hooked me, becoming attainable out of the blue after 20 years.

My Brazilians have been getting short shrift lately.
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I found a couple of websites that addressed this peculiarity.

One explanation is that this marked a difference in the temper/hardness of the two sections ( OR a difference in bevel angle/sharpness) to allow one part to be used for slicing and the other for tough work, hack wood etc.

The websites suggest though that the most likely explanation it was simply that the polishing/grinding wheel could not reach the area close to the bolster.

In corresponding with a knife collector and knife historian from Argentina I asked him about it. He told me that he believes the "differential polishing" it is just a myth and stated that it was likely due to the wheel issue as mentioned above.
However in his next message he wrote "Now, watch out, there are experts that believe it was polished in different directions for a reason"

I am in the it's just a myth camp ☺️

I was also happy to hear from a "platero" or silversmith in Argentina that the "Pampa" stamped blades are rare and even more so one like mine that has never been sharpened or used.

So now the question becomes: Should I sharpen my new Verijero ? Yes ? No ? ☺️

I asked the question to both the "platero" and the knife collector/historian/book author.
They both unanimously agreed ... can you guess ? :)

It's so obvious!

The cuchillos were polished that way so that future owners can readily identify whether or not their knives had been sharpened/used by their former caretakers.

😉

As to whether or not to use? Since you already have that incredible knife from Maxi, I suggest keeping the Pampa "as is" and maybe wearing it occassionally when you play dress up to put the finishing touch on your gaucho outfit.

😂

However, if you ever do complete that silver appointed faja, then and only then would it be time to sharpen the Pampa.
 
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I think kamagong kamagong has all the right answers ;)

HOWEVER - I'm not sure that a well sharpened blade compromises the value of a collectible. Advice NOT TO SHARPEN is (I think) a precaution in that too many people have no idea how or ability to properly sharpen a knife. They run it through the electric sharpener and call it good. o_O A professional or "expert" sharpening of a blade is not a detriment or compromise. My 2¢.
 
If I have made correct deductions from a couple of descriptions in a couple of languages, my new one will be in 1045. Apparently 1045 is through-hardenable in sections of less than 60 mm, with a soak before quenching.
I'm getting curious/excited.
This isn't a custom, by any means. I get the feeling that this guy makes them in batches and sells them through a couple of obvious online sites.
 
They said "NO!"
¿Verdad?

Very interesting, Dan. Fascinating, even. Now there's another knife I have to get!


However, if you ever do complete that silver appointed faja, then and only then would it be time to sharpen the Pampa.

HOWEVER - I'm not sure that a well sharpened blade compromises the value of a collectible

Hello gauchos :)
Our fellow knife nuts from South America both advised me to go ahead and sharpen it and use it to my heart's content :)
I was so relieved to hear that :thumbsup: :cool:

One of them told me that the day before he had eaten a great asado with a 120 year old knife. He said that the fact it is not used does not add value and suggested I enjoy it as much as possible. A "museum piece" would be another thing he said.

My new Verijero, more than 60 years ago left its native country on a long trip to the Great White North just as I also left 30 + years ago on the same journey.
We were so close to each other all this years ... and yet so far !!!
Fortunately we found each other !!! 😍
I feel, as Christian said, that this knife was destined to be mine.


If I have made correct deductions from a couple of descriptions in a couple of languages, my new one will be in 1045. Apparently 1045 is through-hardenable in sections of less than 60 mm, with a soak before quenching.
I'm getting curious/excited.
This isn't a custom, by any means. I get the feeling that this guy makes them in batches and sells them through a couple of obvious online sites.
Hey Jer, what does it mean to be "through-hardenable in sections" ?

Alright folks !!!
After decades of sitting unused in a drawer, I got the privilege today to give my new Verijero its first edge :cool:

A couple of last glimpses at the never sharpened edge :cool:
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Let's do this, the modern gaucho way! ☺️ Verijero meets the Red Scorpion :cool:
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Burr 🥶 :D
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That's what I am talking about :cool:

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Hey Jer, what does it mean to be "through-hardenable in sections" ?
It will harden all the way through if it's less than 60 mm thick. (I think. Because you can also surface-harden it with a torch, according to the same e-source.)
It has to be held at a temperature higher than your toaster-oven will go for a certain length of time before being quenched in water or brine.
 
My Atahualpa is out for delivery! It came from Great Falls, Montana.

I think the following paragraph is licit, because I'm telling you about a maker, not deal-spotting.

My slow one is coming from Argentina, via Proud Mary (Riverboat, get it?) I think that ARGENTOO on Proud Mary is the same entity as cison9949 on Brandy (there's a port, on a western bay). Putting together the information from both sites in two languages, the blades are 1045 and the handles are wood and/or resin. Handle design is the entity's choice. There's a four-business-day handling period between payment and shipping. Mine should go out Monday or Tuesday, if my divinations are accurate.
 
Yesterday evening I baked 3 loaves of bread instead of the usual two.
A couple hours ago I drove by the home of the person that sold me my new criollo and present it to him.
He was very happy about it :)
I told him how much I appreciated my new knife and thanked him for giving me the opportunity to own it.
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