With knives it’s all about control. Think about cutting a firm, slippery object such as an apple. When the smooth edge of a knife is applied to the slick surface of the apple one of two things will happen: either the blade of the knife will skid along the surface of the fruit or it will cut into the flesh. A dull knife is more likely to slip rather than cut. Once the knife has slipped it is a matter of luck and reflexes where the business end goes.

When cutting items, a sharp knife requires much less pressure to cut into an item. When combined with a reduced tendency to slip, this gives a cook greater control over the blade. 

A Sharp Knife Is a Safe Knife !!!