Review on Chicago Cutlery Walnut Tradition 10-Inch High-Carbon Serrated Bread Knife by Nicole Harty

Revine reminded me that I bought this knife in 2012 so I think it's about time I wrote a review. I bake bread - lots of bread. Most of the sourdough comes out in my oven and I bake at high temperatures so the crust comes out very crispy. Before that I bought a shorter Chicago Cutlery knife and was very impressed with the quality and sharpness of the steel. This one is better - it handles my large round loaves of bread with ease. Spicy? Ask my thumb, which was pinched between the blade and the board three weeks ago. I have never sharpened this knife and have cut hundreds of loaves of bread, thousands of slices of bread and today it is as sharp as it was in 2012. I use this knife for nothing else and my wife knows better than playing with my toys. . I can't imagine a better knife to cut bread.