I use folders in the kitchen from time to time.
For me it's not really a question of what's 'better' in the kitchen, more that the tasks required for food prep give me a good way to gain an understanding of the design and performance of a knife.
Often looking at knife reviews, you see some test operations like feathersticking, slicing prepackaged food, cutting up cardboard or packaging, maybe some cord cutting and the like. That's all to the good, but personally, peeling and paring fruit and veg, dressing out game meats for the table, julienning and brunoising veg, as well as basic stuff like opening packages and the like, also gives me a pretty good idea of what I like and don't like about a knife.
As mentioned above, sometimes a sharp folder is superior to a cheap, dull kitchen knife when helping cook at a friend's place or out on the road, or on holiday at AirB&Bs. I've cooked a lot of meals from scratch with my Superblue and VG10 Delicas, and have gained more respect for them as a result.
Sometimes these tests aren't necessarily a good way to understand a knife. The SE Tasman Salt is an example of a knife which doesn't necessarily shine in the kitchen, but is nonetheless a great knife.
Most of my all time favourites also work pretty well in the kitchen though. The Delica, Gayle Bradley, PE Caribbean, Waterway, UKPK, Police 4 and Lefty Millie are all a pleasure to use in the kitchen.
They don't come anywhere near my hand forged Japanese kitchen knives, but I've gained a better understanding and appeciation for them by using them in the kitchen.