(Serrated) bread knives - x2 serration and sharpening

[beoram]

We've been having our bread sliced for years now, and I finally (consciously) realised it's because our bread knife is so dull it's miserable to slice it ourselves. It's not the most fantastic knife - an Ikea one, but I filed the serrations a bit with a diamond rod today and it was heaps better. But it put it into my head to get a decent bread knife, since it's something (I would) use a lot. Searching about, one that looks good is the Wusthof 9 Inch Double Serrated Bread Knife Classic. The double serration is supposed to be particularly good for cutting bread without mangling it. But I was wondering how one would go about sharpening the double serration. Could it be done with a round rod (diamond or file)?

Ok, after looking about a bit more Wusthof seems to use X50CrMo14 which perhaps isn't the ideal steel. I've seen recommendations for Japanese bread knives, like the Shun DM0705 Classic 9-Inch Bread Knife, which looks gorgeous (the Premier is even prettier, but further from my price point)...

Even better than that, the Tojiro DP Damascus 8-inch Bread Knife looks great - VG-10 core, with high and low carbon steel damascus folding.

Thoughts? Suggestions?

 

[kwackster]

You could also look into the Wusthof Super Slicers, which can be had in their Gourmet, Classic, and Classic Ikon lines.
These knives have a different type of serrations, which consist of a series of domes instead of points.
Not only will these gently slice every type of bread & pastry, they will do so with much less crumbling & tearing compared to a standard bread knife.
They also do very well on various other types of food, like larger fruits & vegetables, as well as on large types of fish & meats, like roasts and such.
This type of serrations is also very easy to keep sharp with a Spyderco Sharpmaker (using only the edges of the ceramic rods)
In my area Super Slicers first became popular with the pastry bakers, but nowadays many regular Chefs use them as well.