Gaucho knives and cuchillos criollos of South America

[screened porch]

Congratulations Jer
I thought exactly the same thing yesterday while reprofiling and sharpening mine.
It took me a while !

I'm still working on mine.

 

[screened porch]

Clearly I needed the new one; it's a totally different size.

 

[CelloDan]

Clearly I needed the new one; it's a totally different size.

Of course, it's just obvious Jer !!! Congrats on your new criollo !

After a long fast of more than 60 years my new criollo got its first taste of beef the first time its newly sharpened edge cut anything

Nothing but the best would do for this occasion.
I bought this small steak at a the best butcher shop in town, a premium cut for $14 CAD

Hang in there buddy, we are almost there ... almost there.

"WHY DO WE NEED TO WAIT FIVE MINUTES BEFORE CUTTING INTO IT"
"Hang in there buddy"

First cut
( oops, I forgot to sear the sides of the steak )

I usually like my steak medium towards well done.
This one came out medium rare ... blame it on the impatient Verijero ... HOWEVER it was the most tender and delicious steak I've had in a very long time

Verijero could not get enough

 

[screened porch]

The edge is getting there.

Proud Mary warns me that my seller hasn't shipped as soon as they think is proper, and they haven't charged my card yet. I'm hoping my seller isn't refusing to ship until Proud Mary charges my card.

 

[kamagong]

Verijero could not get enough

Looks good.

Thanks for reminding me. I had a steak the other night, which was a bit too much. The leftover portion however provided just the right amount for a light lunch of a steak quesadilla.

 

[screened porch]

I need to clean the gun grease off of this one and re-annoint it.

Proud Mary says it's still likely my 1045 will arrive, but after March 30th I can complain.
This guy is just setting up his Proud Mary shop; it's possible he has shipped and not clicked the button to report it to them.

Anyway, to tide me over, I've ordered another inexpensive one from the same site. That should be here Wednesday. Also made in Argentina, in stainless and antler.

Then that's absolutely it for gaucho knives. I'll have enough.
Though I'll be rich soon. Publishers Clearing House just sent me a picture of Diane holding a map to my house, on such a large scale that she can't possibly miss me.

 

[lambertiana]

Though I'll be rich soon. Publishers Clearing House just sent me a picture of Diane holding a map to my house, on such a large scale that she can't possibly miss me.

Wait a minute, are you saying that Diane is two-timing me?

I need to get one of these Gaucho knives.

 

[CelloDan]

The edge is getting there.

Are you there yet Jer ?

Thanks for reminding me. I had a steak the other night, which was a bit too much. The leftover portion however provided just the right amount for a light lunch of a steak quesadilla.

Got the patina going mi amigo

Proud Mary says

Now who is this "Maria orgullosa" that you keep referring to Jer ( I am not joking but I honestly don't know, ... never was too quick on the uptake myself )

Call me Krazy Dan if you like but pickled eggs give the best patina to carbon steels

 

[screened porch]

Wait a minute, are you saying that Diane is two-timing me?

I need to get one of these Gaucho knives.

Sorry, Man.

 

[screened porch]

Are you there yet Jer ?

Very close.

 

[RayseM]

CelloDan says ~ "I usually like my steak medium towards well done. This one came out medium rare ... blame it on the impatient Verijero ... HOWEVER it was the most tender and delicious steak I've had in a very long time
could not get enough"



Your new Verijero is teaching you how to properly cook good steak for the best flavor. A knife that is beautiful and wise. Heed her well my Brother.

 

[CelloDan]

Your new Verijero is teaching you how to properly cook good steak for the best flavor. A knife that is beautiful and wise. Heed her well my Brother.

Gracias hermano I was REALLY good indeed and I was left regretting not buying a much bigger one.

I think my dear Granma would have been in shock though

In Argentina, meat and especially the asado is usually cooked very slow over coals on "low heat"
From what I understand it has to be cooked this way due to the very lean, free range beef traditionally eaten there.

I remember my uncle Juan Carlos taking most of the morning to make an asado on a Sunday.

The ultimate in slow cook asado is "Asado con cuero " where the meat is cooked with the skin still attached and VERY slow.
This is best left for the experts.
I regret never having the opportunity of trying Asado con cuero.

 

[screened porch]

The stainless and antler one is here.

They may have sheathed the knife upside down, but they're the Argentinians. I won't worry about it.
I am quite pleased with this for $29.15.
And I got the last one. Mwa ha ha.

 

[cbach8tw]

Gracias hermano I was REALLY good indeed and I was left regretting not buying a much bigger one.

I think my dear Granma would have been in shock though

In Argentina, meat and especially the asado is usually cooked very slow over coals on "low heat"
From what I understand it has to be cooked this way due to the very lean, free range beef traditionally eaten there.

I remember my uncle Juan Carlos taking most of the morning to make an asado on a Sunday.

The ultimate in slow cook asado is "Asado con cuero " where the meat is cooked with the skin still attached and VERY slow.
This is best left for the experts.
I regret never having the opportunity of trying Asado con cuero.

very cool, when you said you regretted not getting the bigger one. Did you mean a mean a bigger knife or a bigger cut of steak?

 

[CelloDan]

The stainless and antler one is here.

Very nice Jer !
You are on a roll lol
How many criollos in total do you have now minus the one arriving in March ?
We need a group picture

very cool, when you said you regretted not getting the bigger one. Did you mean a mean a bigger knife or a bigger cut of steak?

LOL
I guess both +

Regarding a bigger knife I've got some very exciting news gauchos

Something is cooking in the Southern hemisphere as we speak

 

[cbach8tw]

Very nice Jer !
You are on a roll lol
How many criollos in total do you have now minus the one arriving in March ?
We need a group picture



LOL
I guess both +

Regarding a bigger knife I've got some very exciting news gauchos

Something is cooking in the Southern hemisphere as we speak

Billets of steel means Damascus, I have seen enough episodes of Forged in Fire to know that!! 9 to 11 inch blade I think.

 

[screened porch]

How many criollos in total do you have now minus the one arriving in March ?

I had to go and count them. Nine. Four Argentinian and five Brazilian. If that one due in March gets here, it will be five and five.

 

[cbach8tw]

Three for me, one by Cahoon, and two by maxipescie.

 

[CelloDan]

Billets of steel means Damascus, I have seen enough episodes of Forged in Fire to know that!! 9 to 11 inch blade I think.

It’s going to be about 15 cm ( about 6 inch )
which for me personally is a BIG knife lol
That is about as big a knife this gaucho can mentally handle lol

My two Verijeros I got so far are about 12 cm so this one will be their big brother

Steel is 1095.
As I understand it the 6 pieces being forged together are needed to make the thickness of the integral bolster.

The plan is for me to attempt to put a handle on it.
I am so excited and a bit nervous too

I had to go and count them. Nine. Four Argentinian and five Brazilian. If that one due in March gets here, it will be five and five.

 

[screened porch]

It’s going to be about 15 cm ( about 6 inch )
which for me personally is a BIG knife lol
That is about as big a knife this gaucho can mentally handle lol

My two Verijeros I got so far are about 12 cm so this one will be their big brother

Steel is 1095.
As I understand it the 6 pieces being forged together are needed to make the thickness of the integral bolster.

The plan is for me to attempt to handle it.
I am so excited and a bit nervous too

Very cool.
And interesting about the bolster. I've been thinking one would upset the bolster. Especially if one were starting with a round bar instead of flat stock like a file.