I also have to agree that the Korean metal ones can be difficult to get used to. I'd recommend non-lacquered Japanese chopsticks. There are some beautiful ones made from nice woods. For a slightly off beat suggestion, there's the Tibetan yak bone ones. I got them as a gift and was skeptical at first, but once I got over the fact that I was eating with bones, I've rather come to like them. Great feel in the hands and easy to use. There's go to day-to-day one.
7/27/11 at 8:08am