There seems to be an agreement that sharp knives are much safer than dull ones when you are cutting vegetables, meat, anything you cut with a chefs knife when you cook and prepare food. The reason for it seems to be that you have to use less force and its less chance for its to slip when you cut stuff.
Are sharper knives safer, when considering for example that cutting yourself with a sharp are potentially much more serious than with a dull knife?
Here is a range of websites putting forth the claim:
All sites just put forth the claim, but no research is stated, just their opinions on why the claim is true. So that makes me suspicious, where did the claim originate, and is there done any sound research on this?