Salutations from Brazil

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Rechst

Rechst

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Joined
Jan 27, 2021
Messages
5
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Location
Brazil
Hey, My name is Leonardo and I'm from Brazil.

I've been lurking KKF for a while since from my POV it feels like the place for some serious discussions on kitchen knifes (also knife porn).

Finally decided to register myself so I'll be able to interact with the community.

Best wishes,
Leo
 
Leonardo, if I may ask, what is the term for the typical long knife in Brazil that is used by the waiters in the churrascarias to slice meat at the guest's table? They seem to keep them extremely sharp at all times. I imagine there is some favored Brazilian brand. Anyway, Brazilian food is great.
 
Oshidashi said:
Leonardo, if I may ask, what is the term for the typical long knife in Brazil that is used by the waiters in the churrascarias to slice meat at the guest's table? They seem to keep them extremely sharp at all times. I imagine there is some favored Brazilian brand. Anyway, Brazilian food is great.
Click to expand...

Those are really cheap crappy knives, mostly used by Butchers. Tramontina and Mondial are the most common brands for those knives.
 
Oshidashi said:
Leonardo, if I may ask, what is the term for the typical long knife in Brazil that is used by the waiters in the churrascarias to slice meat at the guest's table? They seem to keep them extremely sharp at all times. I imagine there is some favored Brazilian brand. Anyway, Brazilian food is great.
Click to expand...
Hey! Sorry it took me so long to reply, I'm still a noob at the forum and I'm still getting used to the notifications...

As Adriano said, in most places generally those are butcher knives, usually from tramontina, mondial or brinox.

There may have been a couple of places where I saw waiters using "gaúcho" knives, mostly cause the churrascaria is going for the traditional vibe and churrasco was at first a gaúcho thing.

I would say that the gaúcho knives work for churrasco cause they're generally not that hard and also not too polished. Since they don't come in contact with anything other than meat they're able to maintain a toothy edge that grabs onto the meat for a good while, and when it stops cutting properly they can hone it on the go while serving people. It's very common in traditional churrascarias for the servers to carry a honing rod and give it a few strokes every couple of tables...
 
Qapla' said:
Welcome. Any favorite Brazilian knives?
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I think Brazil only recently started to have more makers that err towards kitchen knives. We don't really have as of now a "culture" of kitchen knives (not even nicer mass produced ones) so been able to ship knives overseas probably is helping with it.

As for names, from the top of my mind I recall 2 brazilian master bladesmiths, Eduardo Berardo and Ricardo Vilar, and also some other makers that are making nice projects, Carlos Curtolo, Danilo D'assumpção and L Gustavo.
 
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