This is a very theoretical discussion for me. The only time I even consider a totally inferior folding knife for kitchen duty is when I'm preparing for a knifereview and wants to spend more time with getting to know the knife in question. Otherwise I use kitchen knives in the kitchen.
They tend to outperform every folder there is no matter design and price level.
The strange thing is that I more than once encountered people who automatically assume that I don't have good kitchen knives because I'm generally into folders. Of course I have a solid amount of kitchen knives. I'm an eager home chef as well. Why should I try to dice an onion with a small and for the purpose rather bad EDC-type folder? It's like trying to process wood with the same knife. Of course you could, it's just no good at it.