please weigh in on bread knives:
i am in the market for a new bread knife. Our old one was unbranded, and lasted about 30 years, so I can't complain. Now I am wondering if I should opt for a nice bread knife - a global perhaps. I rely on our serrated knife for crusty baguettes, so I want a sturdy blade. But, since they are difficult to sharpen I am wondering if it is just better to stick with a cheaper knife which can be disposed of when it gets dull. Thoughts?