Is it true about a dull knife being more likely to cut you? I've heard people argue that a dull knife is more likely to cut you than a sharp one.  The argument is that you are more likely to cut yourself by applying too much pressure with the dull knife.  When too much pressure is applied, you jeopardize your control over the knife and it puts you in a position to cut yourself.

Is this true?
To my experience, the cutting "trajectory" (not sure if that's the right vocab) of a dull knife is less consistent and less controllable than a sharpened one, and is more subject to be influenced by the texture of the material being cut, especially cutting something hard, thick and fiber-ish such as carrot or big melon.