Okay, you've been baking bread more often and now you're in the market for a really good bread knife. Before you drop too much money on a Wusthoff, here's a piece of advice: look for a knife with a wavy blade, not a serrated one with points. The points on a serrated blade can tear some breads to pieces before it slices them, especially if it becomes dull. A wavy blade will cut the crustiest artisan loaf with a minimum of crumbs, and nothing slices angel food cake better. The top knife I bought at Marshalls for about $7 and it's been cutting bread in the abbey dining room for about 10 years now. The bottom knife was made by the Clauss knife company of Fremont Ohio around 1920. It's worth looking for a knife like this at antique malls or on eBay, but don't spend more than $20 and have it professionally cleaned and sharpened.
If you live in or near St. Louis, the place to have your knives sharpened is Berterelli's Cutlery on Marconi, down the street from St. Ambrose parish, right there on the Hill. I have mine done there and as far as I can tell, every chef and commercial kitchen in St. Louis does, too. They just expanded their retail section AND they now carry dough whisks, in both sizes. (Full disclosure: they sent me a couple of samples--but I would have written about them anyway, because it's a great store!)
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