Originally Posted by Pete
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.