I recently purchased my first high quality bread knife (and what a difference!) the Wusthof 9" double serrated. After the first couple of normal uses (on hard crusted boule and using a wooden cutting board), the knife has a lot of burrs on the serration tips, both sides. I brought it to my local kitchen supplier (didn't buy it here) who also sharpens knives and was told that this is typical for serrated knives, especially the double serrated design that has finer serrations. He suggested that I gently use the honing steel on both sides to maintain. Just wondering if I got good advice or if this knife may be defective in material. If so, I still have a chance to return/exchange for something else. Thanks for the advice!