For me, the green part is: Because I used them while cooking and don't want to get anything else dirty.

I'm still adjusting to them for eating (should probably cut/choose my veggies, noodles etc. to rather be long+thin). But for cooking, I do find them quite good.

I can use wooden chopsticks in my non-stick pan. And they're really useful for stirring food, as you can just hold them close together (or use a single stick), when the food is prone to spilling.

I don't yet have the dexterity to always successfully flip foods in my frying pan with chopsticks, but it's not like I have that with other utensils. Whether chopsticks, spatula or fork, it's always a fiddly bugger.