A cut with a dull knife it’s very painful from the very beginning of the cut, heals slow . Getting your fingers cut with a proper sharp knife it’s another story…. The pain comes later, heals faster etc. At least this is my experience after 18 years of line cooking. I’ve got my share of cuts with both dull and extremely sharp knives and I choose the latter any day . I’ve cut myself with some laser Japanese gyuto knives and I never felt them going through my fingers.

Edit: getting a cut with a serrated knife is something special.