You can cut bread with any knife, it cuts better with a bread knife, especially when cutting parallel slices, IMO a thin parallel surface knife with a single scalloped edge is the best.
I also believe that it is the nibs that give the cleanliness to the cut, and it is those you lose on the board over the years. Sharpening with the Lansky system is the only way I know of to do it properly, sharpening each individually.
My 30cm victorinox knife has 38 serrations, and takes about 15 minutes to sharpen that way. sounds as if this knife should be brilliant, eh? Unfortunately, I've only had the lansky system for about 7 years, and the knife for about 30+
It is easy to see the rounded points from previous sharpening, as compared with the closest to the handle. It still works, is sharp, and most would consider it a good bread knife, it cuts even fresh bread perfectly. However, it doesn't retain the accuracy of cut that it used to have, as a result slices are not as even as they would otherwise be.