Ah, I was thinking about handling a knife when it's not actually in use. Yes, if you're used a duller blade, that is definitely something to adjust to. :)

I meant while actually chopping, because a bad knife (or even a good one with a dull blade) has to be used carefully because it will often slip over/off the food instead of going through it. My knife technique is okay -- I'm definitely no expert, but when I'm using someone's bad knife I make much more of an effort to do the proper fingertips-tucked-under thing just in case, which has saved my hands on multiple occasions. Bad knives also make prep take much longer.