Actually in my years of experience is that the 'Logical Reason' that people cut themselves is because the knife
Isn't Sharp! They put to much pressure to make the knive cut and then they slip and get cut!
I can't begin to tell how many knives I've sharpened while being a meat cutter plus as a 'civilian' but I can tell anyone who is willing to listen that a Dull Knife is Your Enemy! But a Sharp Knife is your Friend!
I've used the Norton Multi Oilstone System for 40 years and I've never found a knife that had 'Quality Steel' that it wouldn't sharpen with an edge that would last with only a Good Steel to keep it up to snuff!
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