NAVAJAS de asta de ciervo y de toro. Elaboración artesanal del mango con estos cuernos | Documental

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In the province of Ciudad Real, the town of Santa Cruz de Mudela has gained fame for the skill of its artisans in making knives. One of the workshops that are still active is that of the Rodríguez Nuño brothers. Among the knives that they manufacture, there are some that stand out for the beauty of their handles. They are horn knives. Well, these are deer antlers to make antler knives, and we are going to chop them up to start making the knife. Well, this is already in pieces. The pieces of antler must be cut in half and soaked in water for fifteen days so that they soften and can be handled. Well, the shaft is already soft to be able to catch it so that it straightens up to be able to make the knife. Robustiano places the antlers between plates that put pressure on them. Well, this has to be the same as before: about twenty or twenty-five days for it to dry, for it to stay straight to be able to make the knife. Deer and bull antlers are the most used as cutlery handles in Santa Cruz de Mudela, where they are called handles. While they dry, the artisans work with the veneers. We are going to cut what are the templates that are called. The sheet metal to cut the template Now we are going to cut the sheet metal to remove the templates. This is ordinary sheet metal, galvanized sheet metal, and this is 1.2 thick, in short, to make the template. Well, the plates are already cut. Now we are going to see if we straighten the plates that we have cut before. These steel plates are the linings on which the antlers or scales are placed. With hammer blows on the anvil, Miguel straightens the pieces deformed by the cut of the pliers. Well, now we are going to see if we file them once they are straight to give it the shape, to attach it now, to put the pole. Well, let's see if we can make two holes here to be able to join the pieces” Once the holes have been made, the knife maker files the plates until he achieves the outline of the knife's characteristic handle. Well, this is already figured, it's ready to put the pole, to attach the pole now. Well, this is already dry, it's already straight. Fifteen or twenty days have passed... This will already be straight and to put it in the knife. Robustiano marks the silhouette of the plates on the antlers with a punch. Well, we are going to saw the shaft, to give it the shape, to put it here in the template to start assembling the knife. As the antlers pass through the mountains, the atmosphere is filled with a characteristic smell. Well, it gives off a slightly strange smell like that. It must be from the part that is inside the pole. It smells very bad” Planning the knife is what cutlers call the sanding of the antlers on the band to leave them aligned with the sheet metal templates. Well, now I'm going to join the shaft with the template to start assembling the knife. The shaft and template are joined by a steel that is riveted with the hammer. The two parts that make up the handle are held in place with a nail while the craftsman traces the outline on the band. Robustiano changes the wheel of the band to mold the handle of the knife with total precision. Well, I'm going to put the knife together. The union of the pieces of the knife is not definitive. Both parts of the handle are separated by cardboard that will later be replaced by the steel blade. Well, now with a piece of steel we are going to cut what is the blade. The material of the blade is steel that Miguel cuts with the shears following the lines of the typical silhouette of the Santa Cruz de Mudela knife. The blade of the knife receives a special treatment of straightening, hammer blows on the anvil, and roughing on the band. Roughing is refining it to then temper it and sharpen it and finish polishing it. The steel of these knife blades has been treated in a special way to achieve the appropriate tempering and degree of cutting. The ferrules or ferrules are metal clamps that finish off the knife at the ends, affirming the plates and the shafts. They are fastened by rivets and the craftsman molds them to the handle with a file and hammer. Well, the bushing is already seated. Now we have to saw the cacha. After drilling a hole that will house the main rivet, Miguel saws the bushings in half to extract the cardboard and place the sheet in its final location. Now finish sawing it. Once the fit of the blade has been checked, the knife maker has to polish it until a fine surface is achieved and it shines. This is so that the spring is put in so that later it does not close, when you are going to cut anything, otherwise people would be cut if it did not have that, because this is a kind of blockage that the knife has so that it doesn't close. Craftsmen achieve the brilliant shine of steel by polishing with bands. The first is felt. Another piece of pita sewn with a cloth is then applied to a smaller wheel. Now we are going to nail the sheet. Once the blade and the handle are threaded, Miguel moves on to refining, that is, finishing the edges of the handle so that it does not hurt when wielding it. Now we are going to put the dock. The spring is a piece of steel on the back of the knife that works as a safety and prevents it from closing when cutting. We put this wedge here now and it is to open the knife, to open the grip so that it does not close and at the same time seat the spring. Now we are going to figure out the blade, sharpen it and finish it now. To improve the polishing of the bands, Miguel applies a special paste that enhances the shine of the steel. Now put the rag wheel to clean it and finish it now. This craft technique for making knives is the one used by the Rodríguez Nuño brothers in their cutlery workshop in Santa Cruz de Mudela. Tool and weapon, the knives of this town passed through the hands of bandits as renowned as Tempranillo and other outlaws who acted in the nearby Sierra Morena. To this day, the antler knife survives in hobbyist collections and as a souvenir item. I'm Eugenio Monesma, director and producer of the documentary you just saw. If you liked it, I encourage you to subscribe to the channel by activating the notifications from the bell and so you can enjoy the hundreds of documentaries that I already have on the channel and those that I will upload weekly.
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Channel: Eugenio Monesma - Documentales
Views: 2,604,359
Rating: undefined out of 5
Keywords: documentales etnograficos, tradicionales, cultura, antaño, director, ethnography, documentary, 民族誌, 民族志, 職人, 料理, cuisine, ancient, crafts, history, costumbres, culture, museos, oficios perdidos, oficios, perdidos, abuelos, educational, educativo, historia, cuerno, horn, Cultural, Civil, asta de toro, toro, animales, Eugenio Monesma, Eugenio Monesma – Documentales, Documental, Documentales, España, Spain, navajas, cuchillos, artesano, artesanía, artesanal, asta, ciervo, Ciudad Real
Id: Q-6JlFNxzW0
Channel Id: undefined
Length: 11min 20sec (680 seconds)
Published: Mon May 16 2022
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