I agree, but this is more about stopping when you get hurt. I cook everyday and hurt myself only with very sharp knifes as I couldn't feel when the knife was about to cut my skin.

That's an issue of skill and technique.

For trained chefs, the sharper blade means things stay in place as expected, because the weight and motion of the blade are cutting, and not force exerted.

Related: I watch chefs use a mandolin, no freaking way I'd use it the way they do. I just do not have the skills necessary to free hand it. I will use a safety glove and/or a guard.