How are humans (and other related organisms) able to metabolize decent quantities of ethanol, but they can't do the same with methanol or propanol without immediately manifest toxic effects? Why do we have a set of enzymes that deal with ethanol in sufficient quantities that we can get drunk fairly often without the consequences of poisoning?

I know there are long term health effects as a consequence of alcoholism. But I don't know why there are so few (if any) enzymes for breaking down similar straight-chain alcohols, and if you do consume it in quantities of more than a mL or two, you can go blind or be instantly poisoned otherwise like with methanol.