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What chopsticks to buy? Asian people help prease. - Page 4

post #46 of 191
I'm in China right now living in a family friends' empty place... They took all their normal chopsticks with them when they left to travel so I've been abusing their ivory (are those actually legal?) chopsticks. Very nice but I'm not entirely comfortable eating with them 2-3 meals a day for fear of damaging them.
post #47 of 191
they're traveling with their own chopsticks? That is hardcore...
post #48 of 191
Quote:
Originally Posted by impolyt_one View Post

they're traveling with their own chopsticks? That is hardcore...

I travelled w/ my own chopsticks a few times... I've heard too many horror stories from friends about Chinese companies that collect the used wooden ones (like those from carryout or what have you) and they bleach & repackage them w/ little regard to actual cleanliness! yuck.
post #49 of 191
Personally, I have an irrational fear of splinters for shitty chopsticks. Namely the pull-apart kind I get with delivery in New York.
post #50 of 191
Quote:
Originally Posted by Another New Yorker View Post

Personally, I have an irrational fear of splinters for shitty chopsticks. Namely the pull-apart kind I get with delivery in New York.

Professional Asian tip: you should pull those apart and then rub them against each other pretty rapidly against the grain, to free the splinters, and then give them a wipe.
post #51 of 191
I recently bought some amazing transformer chopsticks, however this is a present to one of my Asian friends that is in love with transformers and no he is not 12 he is approaching the 30's.

However, to the OP I avoid eating with plastics. I use wooden ones or if available bamboo whatever, if it gets the job done it is fine... oh yes squared or round doesn't matter maybe squared better for the ones that do not eat with chopstick everyday..foo.gif
post #52 of 191
In my school's large dining hall(3,500 students), they use chopsticks made from a hard wood. Square section handle tapering off to a rounded end, not lacquered or anything fancy like that. I have no problems eating with these, probably because I'm so used to it. These chopsticks are used for 3 meals a day, washed after every meal. They probably last about 6 months before they need replacing with a new batch.
post #53 of 191
Quote:
Originally Posted by Another New Yorker View Post

I'm in China right now living in a family friends' empty place... They took all their normal chopsticks with them when they left to travel so I've been abusing their ivory (are those actually legal?) chopsticks.

You're in China, who cares. biggrin.gif
Quote:
Originally Posted by Another New Yorker View Post

Very nice but I'm not entirely comfortable eating with them 2-3 meals a day for fear of damaging them.

If you have any doubts about damaging or wearing them out. Just pop down the local supermarket and buy your own chopsticks, basic wooden or bamboo ones are all you need.
post #54 of 191
Thread Starter 
Quote:
Originally Posted by impolyt_one View Post


Professional Asian tip: you should pull those apart and then rub them against each other pretty rapidly against the grain, to free the splinters, and then give them a wipe.

I thought even white people knew that...
post #55 of 191
Thread Starter 
Quote:
Originally Posted by impolyt_one View Post

they're traveling with their own chopsticks? That is hardcore...

haha I know a couple pretty famous asian chefs with a portable set of chopsticks that unscrew and have a pen like carrying case... very fancy and they always have them on hand.
post #56 of 191
I've known many Asian Asians (real Asians, from Asia) who are terrified of not being able to find food they're comfortable with when they travel. A lot of tour groups from Taiwan and China that come to the U.S. attract customers by promising to serve only Chinese food during their tours. So, it doesn't surprise me some Asians would travel with their own chopsticks.
post #57 of 191
For me, I like dark bamboo/wood chopsticks. I usually get the ones with the square shaped handle part since I'm in China, but square/round really doesn't make a difference. Lacquered, ivory, bone, metal, etc... can be slippery, but chopstick technique can influence that slipperiness as much/more than finish.

I just got a few sets of antique jade chopsticks that I've used and are kind of cool, but the weathering made some kind of slippery for noodles and stuff and I am always kind of afraid of someone dropping them, especially as the meal goes on and we drink more. They are cool and a conversation starter, but they were definitely an impulse purchase, and if I never would have made it, I wouldn't really miss them now. As for those Korean metal ones, I've had like 8-10 pairs for about 5 years now and all but the cocktail stirrers collect dust in a drawer because they are a pain in the ass to use.

I would recommend a standard bamboo/wood/whatever and then if you want something more interesting look in to different chopstick rests or other accessories.
post #58 of 191
Quote:
Originally Posted by mafoofan View Post

This thread is so FAIL.

Wooden chopsticks? wtf.

They should be made of bamboo, with a square cross-section (not round). Don't get anything fancy. They're not supposed to be expensive. Just go to the local Chinese grocery market and buy a bundle.

Lacquered or metal ones are terrible, as they slip too easily between the fingers.

REALASIANHASSPOKEN

yes........
post #59 of 191
For me and the Chinese that I know, we will carry around chopsticks to restaurants for sustainability and cleanliness, you guys don't even know how those shitty restaurant disposable chopsticks are made-it is pretty disgusting.

I usually have a pair in my car, don't find it weird at all.
post #60 of 191
Quote:
Originally Posted by Monaco View Post

for sustainability and cleanliness.

Chinese people.... sustainability and cleanliness... since when?
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