I keep reading over and over about the food prep done with folding knives, even some YT channels put it up. Not that there would be something wrong about it, but I am just surprised how often it is mentioned.
I am someone who's primary knife-hobby is centred about Japanese (or Japanese-style) hand made kitchen knives - mainly because I am the cook at home. I have a pretty diverse selection of them (though not a collection) and I select a knife depending on the cutting task. I also make kitchen knives as a hobby, so I have invested a lot of though to their design and construction (what cemented my interested in Japanese kitchen knives)
I have myself - on a rare occasion - used a pocket knife in some kind of food prep, but only out of necessity, not out of choice (I have eevn reground one knife to make it a decent apple slicer). Pocket knife are just not great for that. Not only are even the largest ones usually too small to use comfortably, the profile and especially the grind rarely makes sense with food. And should the things get a little more messy, then one is up to a full cleaning job of all the internals. So even if we travel somewhere to where I know/expect to be doing some cooking, I take 1 or 2 kitchen knives with me.
I can absolutely understand the joy of making a quick breakfast or slice a stake with one's favourite pocket knife, but when I see people portioning a large piece of meat or dicing onions with a pocket knife while having actual kitchen knives at arm's length - I can not help but wonder why would they use a pocket knife.
... this post is just a well mannered, polite provocation