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Maybe there's some bell curve of knife skills proficiency where the better you are with knives, the safer they are when sharp, but generally:

Dull knives are more likely to slip on whatever you're cutting (and cut you instead).

They're also more likely to need more force when cutting which means less control.

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People say this a lot but the dull knives I have won’t cut my hands around the force required to cut, say, veg. My sharp knife will cut my hand at extremely low levels of force. Also the direction the dull knives can slip is usually along the surface of what I’m cutting which would almost always be away from my hand.

I guess it depends on how dull your dull is.

The knives I consider dull will absolutely cut me if I do something dumb, and I'm much less likely to do something dumb when the blade goes straight through what I'm cutting without having to use any force.

I guess it also depends how and what you're cutting. I sure wouldn't try to julienne carrots with a knife that doesn't easily slice through the carrot.

The telltale sign for me is that chopping an onion causes the layers to separate from pressure before the knife starts to cut in. Super dangerous.

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