Community Chat

[aggravated]

We used to eat at a Japanese restaurant quite frequently.  The restaurant owner put a rubber band around the tops to keep them together and said it was the chopstick equivalent of "training wheels".  I still find the laquered ones too slippery to use - much too hard to keep the food on.  Confession - I ask for a fork these days; I'm still not a pro with chopsticks and always end up with something spilled on my clothes.

[depglass]

I use the cheap ones you get at the Chinese restaurants.  Bamboo, I think.  Hard plastic, etc., is "slippery" to me.  I save the paper wrapper the chopsticks come in and use it to take them home.  Wash in dishwasher then and after each use.  Eventually they will warp and I just bring home some more.  This is not stealing, they are scrapped. 

[sidsmom]

This is fun....thank y’all for chiming in!

Funny how I automatically thought stainless!!

Silly sidsmom! 🤪

This weekend I have my marching orders, squared/bamboo.

Project Chopstick begins! 🥢