From Anthony Bourdain's Medium Raw:
The very essence of knife maintenance--a notion inextricably tied up with one's self-image as a cook--is that the sharper the knife, the better.
He then offers this different opinion from an expert on breaking down fish, in this case regarding the extremely cartilaginous skate:
"I like medium sharp. Too sharp? You get part of the bone. When it's sharpened correct, it passes over the bone."
Before you dismiss this claim outright, you may choose to consider the source of the quote: