Review on Chicago Cutlery Walnut Tradition 10-Inch High-Carbon Serrated Bread Knife by Katie Bowers

I probably didn't expect the knife to last very long as it's still a cheaper knife but even out of the box the knife found it difficult to cut regular bread like baguette and plain fluffy white bread. a loaf of bread. My serrated chef's knife cuts bread better than this bread knife. I don't need it very sharp, but the idea of a bread knife isn't that the bread doesn't get crushed when slicing, because the many small sharp edges allow you to cut it without much pressure, but that's not how it somehow wins its appointment as a whole . I bought it about 6 weeks ago and have probably only used it 3 times because I don't worry about taking it out anymore, I just use other knives for slicing bread. Also, since I don't have a serrated knife sharpener, I don't think I'll be using one any time soon. If I were you I'd save another month or more for a better knife instead.