Got it… I guess I can see your point to a degree. I know exactly what you’re talking about with boards ripped up by bread knives. But use well it doesn’t have to be that way. I’ve absolutely chipped even conservatively sharpened knives on crusty homemade loaves though and would never ever use such a knife for that task. Super market sourdough? Sure, a gyuto or suji will excel even if nail flexy thin. But shatteringly crisp crust artisan stuff? Not in my experience.