I've seen chefs arguing the other way around. You have to apply more pressure when using duller knives, this means less control and less safety.
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.