Review on 🍞 Mac Superior 10-1/2-Inch Bread Knife by Sheila Smith

I replaced an old Wustoff bread knife that had lost its sharpness - it's over ten years old and has never been sharpened. It seems that most bread knives are too complicated/too expensive/not worth sharpening. I was planning on buying an expensive one and keeping it forever, but that doesn't seem like a practical approach for serrated knives. After a lot of research I settled on something less expensive and replaced it (hopefully in 8-10 years). I've had this knife for about 1 month and use it a lot - for pineapple, bread, watermelon etc etc. I really like it and it seems pretty sharp. Upon arrival I noticed that the blade isn't perfectly straight and also the blade is a little flimsy but not terrible. I kept it and was happy with the performance with the above compromises.