Yikes! Good call Dan. Given the thickness of the spine I never would have guessed that the tang was so narrow.
Wow ! Thanks for sharing the video Christian !
A knife can only be as strong as its weakest part.
There is no much point in making a knife with a thick spine and advertise it as such and then give it such narrow tang, ... even more so on their large 8 and 10 inch blades.
I'm now debating whether I want a fancy cuchillo, one I can wear to desfiles and the like. Something appointed in plata.
I don't like metal handles though. Not only are they slippery, they're cold to the touch in winter and hot in summer.
I felt the same way you do about the metal handled criollos Christian.
I love wood and wood handles for my knives and nothing will ever change that and to be honest I really did not care too much for the fancy criollos with metal handles.
Then they slowly started growing on me more and more and just as it is with stag handles, I now find myself being really drawn to some while I can pass on others.
I loved my Pampa verijero the moment I saw it in pictures and even more so when I held it.
I had never handled silver of any type prior to obtaining this knife.
The feeling in the hand is totally different than what I was expecting. It is nothing like stainless steel or other metals.
I don't know how to describe it but it just feels good
I've got it! My fancy
cuchillo will be one of understated elegance. Instead of being blinged out in gold and silver, I'll put the money into the blade. Something like this in damascus.
I love the way your mind leads you mi amigo
That is a beautiful knife indeed !!!
Maxi's interpretation of the criollo knife instantly resonated with me the moment I saw one here on BF.
I could not stop thinking about it until I finally got my own.
My “Capibara” Verijero is by far my most treasured knife.
Such a fine blade deserves a touch of luxury though. Perhaps I can get the vaina fitted with a silver chape.
A vaina "Picasa"
It took awhile but finally got an edge on the criollo. I don't mind that it lets me get to know the knife and the steel in the blade. I'll be going over to my brother's this afternoon and put some flat iron steak
on the smoker. It'll get it's first use on steak.
Nice David
I wish I was there to partake of the feast
It looks like you've clean all the tarnish of the handle and the bit of rust on the blade close to the bolster as well.
It looks great
When I got mine, and even before arriving at home I went by a local jeweller and bought a special cloth to clean it.
Just from handling it at first it would leave my hands grey with tarnish as it had not being cleaned in decades.
I stayed away from the gold plated areas for the most part out of fear it would affect it ( likely unfounded but I am OCD lol )
A work of art by silversmith David Saco
Another exquisite work of art.
The blade is by M. Daletsky.
The silverwork by silversmith Luis Chavez.
