[jdmichal]

> Counter-intuitively, I found that the sharpest were the ones least likely to cut...

This is actually a pretty common phenomenon among pretty much any kind of blade. The logic is that (supposedly) the majority of knife accidents are caused by losing control of the knife through applied pressure. When something unexpected happens, the knife has a lot of force behind it and travels quickly to places it isn't supposed to be, like inside you. A well-sharpened kitchen knife will cut through vegetables with barely more pressure than the weight of the blade, so unexpected forceful interactions are very rare.