My Forschner 10" bread knife (rosewood handle) has dulled. The last time I
had a local kitchen store sharpen a good serrated knife for me, they ruined
it, so I begin to suspect that I should simply replace it.

I'm willing to spend whatever it takes to get a good bread knife, long enough
and robust enough to handle a decent-sized, heavy-crusted cottage loaf.

Is the smart money on a new Forschner every four or five years, or would
splashing out for Henckels or Wusthof or [your suggestion here] prove the
wiser route? Let's say that I have a good thirty years of bread-baking and
-slicing left in me . . .

Thanks,

Joe