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I don't use them at home since they can leave marks on ceramic bowls and dishes.
I really doubt you need to worry about your titanium utensils damaging your ceramic bowls. The stainless spoons are a much greater danger!
That's not to say I don't believe whatever it is you are witnessing, but most ceramic dishware has a pretty shiny finish which wouldn't wear away at metals whatsoever. However, metal utensils will eventually scratch that finish and become scratched for a variety of reasons.
Which is why your comment of "the only stainless that even comes close to being as hard as Grade 5 titanium is 440" is as wrong as it can be.
Ti is very soft. It's why a cheap 440A blade will hold an edge longer than a blade made of Grade 5 Ti. It's why Ti blades are only typically found on diving knives, where corrosion resistance is far more important than wear resistance. And it's why the few Ti folders and fixed blades intended for EDC use are carbidized at the edge.
Here is a regular stainless chopstick on the left vs. a Ti chopstick on the right. A few swipes and look at that, the softer Ti leaves a mark as it's essentially being ground away.
440 has pretty terrible edge retention and only barely qualifies as a proper knife steel. The only reason titanium wouldn't be used to substitute it at the same range is cost. However, it generally isn't used in knives because there are other better steels. Or more importantly, higher carbon steels (which are not stainless) such as those used in professional cutlery.
As I said, I don't doubt you have some sort of issue with whatever you happen to be using, but unless you were actually referencing the product on this page, your point is moot, as are your statements regardless titanium. Please don't spread misinformation about titanium if you don't know enough about it.
https://en.wikipedia.org/wiki/Rockwell_scale
http://www.titaniumengineers.com/heat-treat.html http://asm.matweb.com/search/SpecificMaterial.asp?bassnum=mtp641 https://www.atimetals.com/Products/Documents/datasheets/titanium/alloyed/ati_6-4_tds_en_v1.pdf https://www.smithmetal.com/pdf/titanium/ti-6al-4v-grade-5.pdf http://shop.titanex.com/PDFs/Grade_5_23_ELI.pdf http://www.maher.com/media/pdfs/titanium-6al-4v-datasheet.pdf https://www.frazernash.com/downloads/datasheet-ti6al4v-v1.pdf https://titaniumprocessingcenter.com/guide-to-titanium-grades/alloy-titanium-guide/grade-5/
http://www.crucible.com/PDFs/DataSheets2010/Data%20Sheet%20440A.pdf http://www.aksteel.com/pdf/markets_products/stainless/martensitic/440A_Stainless_Steel_DS.pdf http://www.suppliersonline.com/propertypages/440a.asp https://www.cartech.com/en/product-solutions/cartech-440a-stainless/ http://www.stal.com.cn/pdffile/410420425440a.pdf https://www.atimetals.com/Products/Documents/datasheets/stainless-specialty-steel/martensitic/ati_410_420_425_mod_440a_440c_tds_en3_v2.pdf http://www.bucorp.com/media/N664_data_sheet.pdf
Except you didn't, because you've yet to refute any point I've made. Per the original response, I was stating 440 as a comparative because there really aren't any other harder stainless steel grades. Feel free to let me know what utensils you happen to have that are made from 440 though, because you also haven't indicated that is what your comparison image contains!
At the end of the day, you bought some cheaper titanium chop sticks which are most definitely softer and cheaper than 6Al4V titanium. But I tell you what, when I get back from vacation and if I still remember, I'll pick up a few pieces of the various grades of titanium I can find and test it on my own ceramic dishes to bring about a more scientific comparison as to why you get marks. If anything, I am just as interested in testing and seeing results as to what is more suitable.
My stainless chopsticks are decades old and definitely not as hard as 440. But that's the point. An unknown stainless obviously softer than 440 is still hard enough to not leave a mark, unlike Ti.
And you seem to have automatically assumed these Inspirs set of chopsticks are made of Grade 5, but it's not listed anywhere. Their kickstarter page does say "100% pure titanium", which would suggest Grade 1-4.
My Ti set probably are Grade 2, as manufacturers do in fact prefer pure unalloyed Ti for food related products. For example Vargo uses Grade 2 and Snow Peak uses Grade 1.
I definitely won't be holding my breath for you to remember doing anything beyond speculations based on imagination.