Hank, your conjecture about the use of choppers would be spot on for many mud-level restaurants. The large chains use pre-chopped and bagged aromatics. Most fine dining kitchens and Chinese/Asian kitchens break down whole vegetables. Knife skills is how every new chef is evaluated. I can break down and chop and onion to a fine dice in less than 2 minutes, and I am slow now. A trained chef will be faster with a knife than one of these units.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."