wait, what do you use bread knives for other than bread? that'd be where I'd say a good sharp knife works better, like when I see people peeling larger fruits, pineapple, melons etc with a bread knife, I don't understand why (though I guess could be easier to waste as little flesh as possible doing a sawing motion as opposed to slicing the skin off in one smooth motion).
I just really like them because I can't see myself cutting a hoagie type sandwich with a suji and a) the whole sandwich fans itself out on the cutting board (assuming a drawing motion like you would use with a slicer) or b) I crush the hell out of the whole thing chopping through the middle.
Though I just watched Julia and Jacques make croque monsieur and madame, cutting the crusts off with carving knives. I feel like my whole professional career has been a lie.
Mon dieu! If this is so then still maybe it is not impossible to change. Still I do recall trying to explain to someone the significance difference between a sharp knife and a very sharp knife, but to no avail.
That being said, I never said that a bread knife was not better than conventional edges at certain tasks, fact is I can't say it is or isn't outside of the obvious fact that a BK will maintain its perceived sharpness much longer. All I can say is that with "my" slicer I can dehusk pineapple closer to the skin than is practical, and cut any sandwich well, except perhaps where crusty bread is involved as I don't eat the stuff so never tried.
But hey, if edge characteristics and ergonomics of a BK are important enough to you, as you intimated with your reply to M9 and which I was answering to, might as well have all six versions I described.