In actuality, the only two utensils I really need, given the way I prepare meals, is chopsticks and those soup spoons for those soup dishes to drink soup (unless one empties mostly the bowl of food objects).
Rice can be shoveled, or if sticky enough, be picked up in clumps. A meal prepared with the stock sliced nicely from the first get go, doesn't need work to eat it, it is pick up and chew.
Cooking, from an Asian standpoint, the work is mostly done in preparation. With steaks, chicken leg quarters to cut, and other things, the cook expects the diner to cut these things themselves and the cook doesn't head the effort to slice them after cooking (or before - pending effort).
Even if there are some meats with the bone in, at least they are in pieces that allow manipulation of the chopstick to eat around the bone and manipulate the bone after being done. I am not sure about those damned Chinese stir-fry lobster pieces or stir-fry crab pieces though...
And, chopsticks (wooden ones - fuck slippery plastic coated ones and metal ones - which if you want to complain difficult, it would be THESE) are disposable or just as reusable if cared for. Also, obligatory DEX+1 increase in EXP.
I still keep around the typical forks, spoons, and knives.