My wife and I do something similar, but we cut our loaves into quarters. That gives us maybe 3-4 slices of bread for each quarter loaf, which is generally plenty for a couple days—and if we need more (i.e. planning to make sandwiches or something), we'll just pull out two quarter loaves. I've found frozen bread to be a pain to cut, so we prefer this method.

You cut it while frozen?

A sharp chef knife will do this pretty well, while unexpectedly a bread knife won't.

He keeps a circular saw in his kitchen

... that's not normal?

This is why I do my cooking in the workshop so I can use the table saw. A crosscut sled with a stop block is hard to beat for cutting many toast slices to the same width. And of course there’s no better potato peeler than a lathe.

I have a coping saw labeled "FOOD USE ONLY".

It's mainly used to cut sashimi slices from a fillet without thawing the fish first. It goes in the fridge with bite-sized nigiri-sushi rice wads, and is defrosted by lunch time the next day.

It occasionally gets used to make really thin slices out of slightly stale bread.

I freeze pre-sliced bread (standard way supermarket bread is sold in US) and use it for toast. It works well.