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Ha! It was meant to be rhetorical, as I've never blunted a bread knife.
But now you've detailed your usage I can sort of see why it's lost its edge.
Maybe you could bake your own sacrificial bread board made out of bread to sit on top of the main bread board? A lightly proved fine floured bread would be best I guess.... thinking more on it, you could quite easily make a duel density board using different grains. Spare boards could be frozen and defrosted as required.
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.