I bought the Wusthof offset serrated bread knife (offset means that
the blade is lower than the handle). I rapidly became one of my
favorite knives, and I have bought it as a gift for each of my
children and my stepdaughter. They all love it. The bad news is that
the blade isn't as long as other bread knives, but if you can get past
that, I think you'd be very happy with it.

BTW, the serration is on one side only, so you sharpen it only on the
non-serrated side.

On Sat, 29 Nov 2003 23:22:42 GMT, (Joe
Loewenstein) wrote:

>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
>