We thrive in the company of enablers
Perfect size! Like a small chef's knife, but good in a knife fight, too!
LOL Vince !
If that is butch cassidy and Sundance kid movie, doesn’t this guy get kicked where it counts? End of fight. You could say his eggs were scrambled.
I prefer to use my knife in the kitchen. Much safer. Or if I go to a Brazilian steak house, cut the meat off the stake but get the glances……of envy of course.
LOL, I am having too much fun this morning catching up here
I hoped you had figured out a way to order a blade blank from Boker Arbolito and have them ship it to you from Argentina. I was going to ask you how to do it.
Hi Christian, Boker Argentina finally answered me after several emails and told me they do not ship outside of the country.
I wrote to Boker USA to see if they could ship me one and got an email back stating that unfortunately they are not able to do so.
I did have a couple of other options to have one shipped to me however in the end I decided to pause that quest for now.
The feeling I get from corresponding with knife enthusiasts in Argentina and reading comments on social media is that they are rather indifferent towards the modern Bokers.
The knife collector and book author I referenced earlier in my posts ( with whom I also corresponded a few times via whatsapp) commented on a talk he gave about criollos knives posted on youtube about not being exactly sure where the modern arbolitos are made. This person also told me that Boker Argentina never answers any inquires.
On a telephone conversation with a "Platero" from Argentina he told me more or less the same thing. He suspected they are made in China and then just stamped in Germany allowing them to say it was Solingen made.
Quality may be hit and miss is the feeling I get and they certainly charge too much $ for a mass produced blade imo.
NOW Vintage Arbolito blades are a WHOLE new different thing. They are still very revered and also expensive.
Here is a pic of the modern blade. The rat tail tang looks quite thin to me and the shape of the "half moon" cut on the ricasso is quite different from the traditional shape. I doubt it will feel as comfortable on the index finger as the traditional shape
In contrast, here is a vintage criollo blade blank (pic from Domenech's essay) .
Although not an Arbolito it exemplifies the much more robust construction. The rat tail looks very strong and the "half moon" cut looks more functional and pleasing to the eye.
too
