Eating chips/popcorn without getting dust on your fingers. For stabbing if it’s something thick or you can cross them like an X to use them as makeshift scissors. They’re just lightweight tongs and their precision allows for a range from a single grain of rice to an entire steak. It’s just a matter of mastery.
As a bonus they’re wooden so they don’t ruin my cookware when I scrape. You see wooden spoons but rarely wooden forks.
Chopsticks are superior anyways
It’s much harder to cut a steak with chopsticks.
You cross the chopsticks like an X and use it like scissors.
But either way I wouldn’t use just a fork, I’d use a knife too.
Well yeah, the fork is to hold down the steak while you cut it with the knife.
You can hold down the steak with the chopsticks and use a knife as well is what I’m saying.
For sushi and literally nothing else
For most Asian food, noodle dishes in particular.
Eating chips/popcorn without getting dust on your fingers. For stabbing if it’s something thick or you can cross them like an X to use them as makeshift scissors. They’re just lightweight tongs and their precision allows for a range from a single grain of rice to an entire steak. It’s just a matter of mastery.
As a bonus they’re wooden so they don’t ruin my cookware when I scrape. You see wooden spoons but rarely wooden forks.