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.
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.