I found it in a small box in my dad’s shed. The blade was dull. The handle felt smooth, shaped by time. A tiny rooster and hen sat near the base—faint but proud. It looked plain, but something about it felt special. Maybe it had carved wood, cut rope, or opened mail. I held it like a memory from someone else’s life. It made me smile, but also made me think. How to date Hen and Rooster knives became a puzzle I had to solve. I needed to know. How old was it? Who made it? Was it rare or common? That small knife opened a new world. I started reading old catalogs. I asked questions in forums. Studied each detail, learning more with every knife I found. Now I want to share that with you.
Why Dating Your Knife Matters
A knife is more than a blade. It tells a story. Dating it brings that story to life.
It shows what the knife is worth. Some are rare. Some are common but full of charm. Knowing the age helps you trade, sell, or just smile with pride.
It helps you learn what you have. Many folks love the hunt for vintage knives. These blades carry history. Holding one feels like holding a piece of time.
It keeps the memory close. Maybe it came from your dad, or a friend. Dating it adds weight to the story. It makes the memory real.
It helps you spot fakes. Cheap parts or wrong stamps give clues. Once you learn what’s true, you can tell what’s not.
Quick History of Hen & Rooster Knives
It began in Solingen, Germany in the early 1800s. A man named Carl Bertram made knives by hand. His work was clean, sharp, and built to last. He chose a rooster and hen as symbols of care and skill.
In the 1970s, the brand reached the U.S. A knife lover named Jim Parker brought it over. People loved the feel, shape, and story behind the blades.
This marked the Bertram Cutlery pocket knife era. The name “Bertram Cutlery” showed up on many knives. These models still came from Germany and are loved by collectors today.
Step-by-Step Guide
01. Look at the Tang Stamp
The tang is the flat part at the base of the blade. That’s where the brand leaves its mark.
Read what it says. Older knives may say “Germany” or “Bertram Cutlery.” Newer ones add “Stainless” or “Hen & Rooster International.” Look at the font. Thin, fancy letters often point to an older blade. Thick or laser-styled letters are more modern.
02. Check the Handle Material
Hold the knife in your hand. Feel the texture. Is it bone, stag, or plastic? Real stag feels rough and aged. Bone has small pores. Plastic feels smooth and light. Older knives used real materials. Newer ones often don’t.
03. Examine the Blade
Look at the blade face. Do you see scrollwork or a logo? Some older knives have fine etching or patterns. Newer ones may use lasers. If the lines look hand-done, your knife may be vintage. If they’re sharp and digital, it’s more recent.
04. Research the Model Number
Some blades have a small number near the base. That’s your model code. You can search online or in old knife catalogues. Many fans post guides on forums and collector pages. Match your number to the charts—or check out our tips on finding the best kitchen knife set under 100 for more great tools.
05. Ask the Knife Community
You’re not alone in this. There are groups full of collectors who love to help.
Take a clear photo. Show the stamp and handle. Post it in a knife forum or collector page. People often know the age right away.
How to Spot a Fake
Not all knives with the Hen and Rooster name are the real deal. Some look close—but fall apart fast. Spotting a fake saves time, money, and stress.
Look at the tang stamp. A real one is clean and clear. Fakes may have crooked letters, misspelled words, or odd gaps.
Check the feel of the knife. Does it feel light or flimsy? Real ones use bone, stag, or steel that feels solid. Fakes often use plastic or soft metal.
Watch for shiny but cheap details. Real Hen and Rooster knives don’t need flash. They show skill, not sparkle.
Test the blade. A real one opens smooth and shuts with a snap. Fakes may feel loose or stiff.
Caring for Vintage Hen and Rooster Knives
A good knife lasts a long time—but only with care. Your vintage knives deserve a soft touch and simple steps.
Start with a soft cloth. Wipe the blade after use. This keeps rust away and brings out the shine.
Add a drop of mineral oil now and then. Rub it on the blade and handle. It helps keep the parts smooth and strong.
Store your knife in a dry place. Use a pouch or wrap it in soft fabric. Keep it away from damp spots and heat.
Don’t scrub or soak it. Harsh cleaners or too much water can wear down the finish. Stick to gentle tools and light hands.
Common Knife Types & When to Use Them
It knives come in many styles. Each one has a job. Some are made to work. Others are made to keep.
Here are a few of the most common types:
| Knife Type | What It Does Best |
| Trapper | Great for outdoor use. Has two blades for cutting and skinning. Simple and tough. |
| Stockman | A favorite for many. Has three blades. Good for daily use or small tasks. |
| Folding Knife | Easy to carry. Fits in a pocket. Great for light jobs on the go. |
| Carving Knife | Long and sleek. Best for slicing meat or roast at the table. Often saved for special meals. |
A Bertram Cutlery pocket knife is often found in the Stockman or Trapper shape. These models are loved for their balance and look.
Final Thoughts
Dating a knife isn’t just about numbers. It’s about the story. Each Hen and Rooster blade carries a bit of history—and now you know how to find it.
You’ve learned what to look for. The tang stamp, the handle, the blade—all small clues that add up. You’ve seen how a simple Bertram Cutlery pocket knife can hold real value. And how vintage Hen and Rooster knives still shine, even after years of use.
It takes time and care, but the reward is worth it. You’re not just learning facts—you’re building a deeper bond with what you own.
