G
Gaucho
Guest
Thanks Arthur for letting me know about this thread.
I am originally from Argentina. More importantly, my Dad spent much of his time growing up on his Grandad's ranch and had an opportunity to learn much from his Grandad, his uncles, and the other gauchos that worked the ranch.
I trained with my dad in Esgrima Criolla- the Gaucho style of knifefighting- throughout my youth.
Esgrima Criolla was very much influenced by the Spanish Style of Swordmanship. The Gauchos essentially translated Spanish Rapier, Rapier and Dagger, and Espada Ancha (broadsword) work to the long knife (facon o daga), the double knife, the long knife and quirt (rebenque), the long knife and poncho, and the long knife and bolo.
Esgrima Criolla (EC) is more point (estocada o punalada) oriented than edge oriented, although naturally all the usual slashes, rips, hooks, and so on are utilized as the situation demands. The knife is held lightly in forward grip until the moment of impact. EC also emphasizes the snapcut (hachazo) to the head, and the backcut (rebes).
EC footwork is very Spanish in form, following the dictates of Carranza and Thibeault's Circle. It is subtle and deceptive, using changes in cadence and direction while walking around the circle to create misalignments in time and space that allow for entry. Shuffling, crossover stepping, angular stepping, coil stepping, lunging, En Quadrada, Passada baha are all utilized.
Many enganyos are also used to create momentary gaps in the opponent's defenses.
In different regions of Argentina, slightly different styles prevailed. Some Gauchos only fought single knife, others always double knife, others always knife in strong hand, rebenque in weak hand, others still with the poncho partially wrapped around the weak hand.
I hope this gives you guys an idea of how my ancestors fought.
Best Regards,
Mario
I am originally from Argentina. More importantly, my Dad spent much of his time growing up on his Grandad's ranch and had an opportunity to learn much from his Grandad, his uncles, and the other gauchos that worked the ranch.
I trained with my dad in Esgrima Criolla- the Gaucho style of knifefighting- throughout my youth.
Esgrima Criolla was very much influenced by the Spanish Style of Swordmanship. The Gauchos essentially translated Spanish Rapier, Rapier and Dagger, and Espada Ancha (broadsword) work to the long knife (facon o daga), the double knife, the long knife and quirt (rebenque), the long knife and poncho, and the long knife and bolo.
Esgrima Criolla (EC) is more point (estocada o punalada) oriented than edge oriented, although naturally all the usual slashes, rips, hooks, and so on are utilized as the situation demands. The knife is held lightly in forward grip until the moment of impact. EC also emphasizes the snapcut (hachazo) to the head, and the backcut (rebes).
EC footwork is very Spanish in form, following the dictates of Carranza and Thibeault's Circle. It is subtle and deceptive, using changes in cadence and direction while walking around the circle to create misalignments in time and space that allow for entry. Shuffling, crossover stepping, angular stepping, coil stepping, lunging, En Quadrada, Passada baha are all utilized.
Many enganyos are also used to create momentary gaps in the opponent's defenses.
In different regions of Argentina, slightly different styles prevailed. Some Gauchos only fought single knife, others always double knife, others always knife in strong hand, rebenque in weak hand, others still with the poncho partially wrapped around the weak hand.
I hope this gives you guys an idea of how my ancestors fought.
Best Regards,
Mario
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