It's a bit of a beaner topic, I mean, you would match the cutlery to the cuisine, you're not going to use chopsticks on a Sunday roast now, are you ?
So, I would tend to agree with Jay Kay and Frax for the exception of Korean food, I cant stand using the flat stainless steel chopsticks as they really were the idea of a retard. Japanese ( Hashi ) are my prefered chopstick which I can use equally as well as a native, since I learnt to use them when dad was posted in Japan as a child....
What I will say however, is I don't follow as strict a table manner regime compared to my father & grand father in our family home, who were both table manners Nazis lol One thing that is great about Hong Kong is that nobody really cares how you eat, what is important is your ability to pay the bill, even in very exclusive places where a set menu can cost $2000HKD + ( Wagyu Den for example and much more if top shelf French wines are consumed ) per head, you could stand on your head and be spoon fed by a troupe of performing circus monkeys, nobody is going to care as long as you settle the bill.