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Lw.
Since the talk here has recently turned to sharpening and (a bit) to bread knives: how on Earth does one sharpen one?
I have a Lakeland Damascus bread knife that could cut 2mm slices from a soft loaf when I bought it a decade ago. Now it is just a bread knife shaped object, like any other Air B'n'B resident.
I am happy sharpening chef's knives with stones or a Lanksy, but what am I supposed to do with a scalloped blade?