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hugo7-
What an odd question. I probably cut about five to six slices a day, every day I've had the bread knife for about four years.
I generally have seeded bread, which will probably help the blunting. Although I suspect that the main issue is the knife hitting the board at the end of the cutting stroke. It's very hard to remove an asymmetric burr from a scalloped bread knife edge, since steeling it effectively is basically impossible.
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Y U asking? U atkins?
mashton
lynx
http://www.lakeland.co.uk/17730/Damascus-Japanese-Bread-Kitchen-Knife-22cm-Blade
I have one, it was amazing when I first got it. Unfortunately, like all bread knives it is a bugger to sharpen so is now simply good.
Recommended nonetheless.