How is your Richmond Artifex Bread Knife ground? Do you grind it like the other Artifex knives ie. 50/50 at 15dps... and then grind the serrations?
I ask because I know that AEB-L super fine carbide structure can handle extremely thin edges and remain stable. My hunch is that this Artifex Bread Knife would have the finest edge of any of your knives. Would that be accurate?
Your answer would be much appreciated. Thanks!
P.S. I bought my dad a Richmond Artifex Gyuto awhile back. He's loves it