Yes, mostly. If you're not on Warfarin, you don't need to worry about too much Vitamin K.

You do need Vitamin K for blood clotting. If you're deficient in Vitamin K, you'll bleed. That's why they give Vitamin K injections to newborns.

Yes I know about the K for premature babies. That's what makes me wonder.

I had a mother who always pressed to me how important it is as we age to make sure to be cautious of blood clots and also thromboses. I take vitamin E from time to time and did have an issue with giving blood once because it wouldn't flow and kept clotting although I think I was dehydrated.
I just don't want to do more harm than good.

I know what you mean both on clot awareness and doing more harm than good. You have to play the cards you're dealt.

One thing that the existing research seems to show is, once again, artificial versions of the vitamin do more harm.

My Vitamin K question - why isn't MK-9 a thing? It's plentiful in cheese. Vitamin K could just be under researched or is it the "saturated fat" and/or vegan biases?

Honey blog with handy Vitamin K tables

Yes it does seem that saturated fat has a lot to do with higher levels. One example is yolks v whites.

The highest is in Goose liver, " foie gras, the fattened liver of force fed geese, stands out as the richest source of vitamin K2 in the form of menaquinone-4."

I would think that triple cream Brie is high also although they were vague on the exact cheeses they tested.

Vitamin K2 is not recognized by any US agency as a necessary nutrient.

having said that the USDA RDA info is antiquated and basically useless; only set as a limit to PREVENT a disease state but NOT set at a level for optimum health.