I wonder if there is anything to be gained from non-orthogonally-sliced bread (e.g. if each cut was 45 degrees instead of 90)... sure, there would be two funky heals, but each slice would be bigger

While it’s not exactly what you’re asking about, you can ask the bakery at many grocery stores to slice the bread the long way if you want. It makes for extra long slices.

Yes, this works especially well for baguettes. More surface area for the brie or whatever you're putting on it.

Bigger isn't inherently better with bread. It can be, but it depends on your purpose.

As an example, take your basic blt. You've got a limit to how big tomatoes get, bacon slice lengths and the size of a leaf of lettuce. So if you go too big on the bread slice, you run into issues getting each bite to have the right amount of each ingredient the same as you would if you went too small.

Plus, it makes guesstimating calories more difficult. You change the size of the slice, the difference may be small, but it is there. Over time, that could cause issues. Niche to people needing to count calories, but still.

Not that it's a bad thing either! Just that it's a variable