Chopsticks...

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Some of the Asian markets around town have some pretty nice looking ceramic or porcelain, some with matching holders. For me, stainless ones just seem to lack character. I myself have a set of nice bamboo ones.

Last week I was driving a passenger and we were talking about Chinese food.  We happened to pass a certain Korean restaurant so I had to tell her my story.  One day I was there and was eating the kimchee soup. And as usual, spoon left, sticks right as I was digging in. And for a few days I had been doing a different kind of digging - weeds in the garden. My hands were sort of stiff and sore. Just as I picked up a big hunk of cabbage with my sticks my hand spasmed and the cabbage was flung against my shirt.  Oops. It was a while before I could get home and change, had to apologize to several passengers for the huge stain on my chest.  Oops.

mjb.
 

phatch

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I went with stainless steel so they go in the dishwasher, no worries. 

Nice usually means polished wood/ laquered set. More hassle to care for than I wanted.
 
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I got wooden and plastic ones.

The wooden ones look much nicer but I don't use them much. Bought them in Vietnam as a souvenir.

I use the plastic ones often, but for lots of different purposes (stirring stuff, getting bread out of the toaster etc). They are easy to use and easy to clean.

Somehow I don't like the idea of stainless steel chop sticls, but I can't tell you why.
 
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Thanks!

I saw some interesting stainless varieties on Amazon, but one was shown to be wearing, which the person said was somne sort of paint (braind new had this).

I feel Amazon isn't the best place for things like this...

I really like the ones I linked above, I'll probably just go with those and call it a day, but would be nice to eventually find some high quality ones.
 
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I'll have to remember to use them to remove toast from the toaster, good idea! Aside from eating I use my chop sticks to stir my French press coffee.
 
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From a white guy who uses chopsticks regularily, I don't endorse any kind of metal chopsticks.

Why?

The tips are slippery. Wood or bamboo have a bit of roughness to them that makes grasping and holding slippery items (like wet noodles) a lot easier than metal ones.
 

phatch

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The better metal ones are very gently textured for that fine grip control.
 
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The ones I'm looking at are textured...  Not sure if it fully matters, but figured it would help.

MAkes sense on slipping, but I would assume any oiled up stick would have issues with that...

I could get rid of the metal ones from my list... But they look really classy.

I have some sets at home, but not sure of the quality.
 
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My boss went to Chinatown once to shop for Japanese bowls, plates and serving dishes. The lady behind the counter got real anxious as she saw my boss choosing high end tablewares.

When it came time to select the right chopsticks, the lady pushed these hand painted ones with gold on black that were, in her words, "Lacquer one thousand time." 

They come in their own case with velvet lining......Paleeessseee!!!
 
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Joined Jun 9, 2015
 
My boss went to Chinatown once to shop for Japanese bowls, plates and serving dishes. The lady behind the counter got real anxious as she saw my boss choosing high end tablewares.

When it came time to select the right chopsticks, the lady pushed these hand painted ones with gold on black that were, in her words, "Lacquer one thousand time." 

They come in their own case with velvet lining......Paleeessseee!!!
is 1000 layers of lacquer useful? :p.

I want my own super awesome sushi carrying case too!!!
 

pete

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From a white guy who uses chopsticks regularily, I don't endorse any kind of metal chopsticks.

Why?

The tips are slippery. Wood or bamboo have a bit of roughness to them that makes grasping and holding slippery items (like wet noodles) a lot easier than metal ones.
This was exactly the point I was going to make, especially for someone just learning how to use chopsticks.  I find the cheap ones, that you get with takeout, to be the best for beginners as the roughness helps to hold on to the food.

I do have a variety of chopsticks at home, both plastic and wooden.  I don't own any stainless ones, for the reason stated above.  The plastic are convenient and I often use them for mixing things.  I prefer the wooden ones when eating though.
 
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Joined Jun 9, 2015
 
This was exactly the point I was going to make, especially for someone just learning how to use chopsticks.  I find the cheap ones, that you get with takeout, to be the best for beginners as the roughness helps to hold on to the food.

I do have a variety of chopsticks at home, both plastic and wooden.  I don't own any stainless ones, for the reason stated above.  The plastic are convenient and I often use them for mixing things.  I prefer the wooden ones when eating though.
Thanks for the tips.

I know how to use chopsticks, never used metal ones though.  We have some (I assume) lacquered wooden chopsticks, but the metal ones seem much classier. 

Is the issue just for slippery foods?  It's an interesting comment, because Koreans use metal chopsticks, and there have many wet dishes.

I would think the grooved tips would help with catching any "slippery" foods, and those foods should be an issue with lacquered wooden ones I would assume. 

Maybe I'll just stick to the lacquered ones I have in my drawer, I just wasn't sure how well lacquered wooden chopsticks would hold up over time?

Right now I'm mostly going to be using this for my dumpling/bun making, but I also am making Ramen.
 
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Exactly the place I need for advice!

Where can I get left-handed chopsticks??? I've been looking for these for years!

Mike /img/vbsmilies/smilies/thumb.gif

Thanks in advance
 

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