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Thread: Hand Made Chopsticks

  1. #31

    ecchef's Avatar
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    Tip should be fine enough to pick up a single grain of rice. In an ideal world.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  2. #32
    Weird Wood Pusher Burl Source's Avatar
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    ecchef,
    Thank You for the photo.
    I was able to print it out life sized.
    I will use this as a reference when I make my next batch. These look very similar to the ones I saw on a website made by Takeda.
    I like the clean crisp lines on the ones in the photo you posted.

    When I had gone to the different chopstick supplier web sites I found a large variety of chopstick shapes.
    The ones I had made so far were modeled after a pair at home that my wife preferred.
    Mark Farley / Burl Source
    Phone 541-287-1029, Email burlsource@gmail.com
    Visit our web store

  3. #33
    Those are soo cool!

  4. #34
    There are so many varieties of chopsticks, from super fine point ones in the picture that ecchef posted, to the ones that Mark made, to square ones, to short ones, etc. In my experience, the squarer ones are generally considered "cheaper" to the finer point ones that I usually see at higher end restaurants. Ones like these, are great for home use. Also, there's a huge difference between Chinese and Japanese chopsticks. Chinese ones tend to be long, squared at the back and rounded toward the tip.

    In most Japanese homes, they're somewhat like the one in ecchef's picture, but not as pointed at the tip.

    Mark: I'm not familiar with Bubinga. Are all of your chopsticks made with stabilized woods? If they're stabilized, the woods shouldn't cause allergic reactions, right?
    Michael
    "Don't you know who he is?"

  5. #35
    The current design seems... hybrid in some way. I like the woods, but I do prefer either a more traditional Japanese style or traditional Chinese style.

    Hmm. This has me hankerin' to get more chopsticks, but I haven't even used the last set that I bought last year!
    Len

  6. #36
    Hey Mark, got the first pair of chopsticks in the mail yesterday. Of course, had to have some Chinese food to break them in. Have to say they did a great job. They were able to pick up small grains of rice, and I'm sure as I get more practice in with them, they will become an extension of my hand. Oh yeah, and these look amazing in person.

  7. #37
    Senior Member Justin0505's Avatar
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    I'd also be in for a pair of pointy 'sticks. It's super cool that you're making these; I'm looking forward to the next batch!

  8. #38
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    I don't suppose you would do these by order? A whole set of 6 or 8 would be great for my rice-eatin' family.

  9. #39
    Weird Wood Pusher Burl Source's Avatar
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    Quote Originally Posted by mhlee View Post
    Mark: I'm not familiar with Bubinga. Are all of your chopsticks made with stabilized woods? If they're stabilized, the woods shouldn't cause allergic reactions, right?
    I am making the sticks with natural, not stabilized woods. I could not find enough info about stabilized wood being food safe so I decided not to take any chances.
    The way I have selected woods so far was to avoid any that act as an irritant. Plus selecting ones that are strong enough that I would not have to worry about tips snapping off.

    Pitonboy,
    I could make some sets, sort of as an order.
    If I was told the preferred type of wood and any specifics I would make some as requested in the next batch.
    It would not be a firm commitment on my part, more like I would give you first right of refusal when they are completed.
    That way for me making the sticks is still fun, not me fulfilling a debt I owe. (I don't know if that makes sense)

    I have also contacted someone that I consider an authority seeking more info and an example of popular/traditional style Japanese chopsticks.
    I think the photo ecchef posted is my first step in the right direction.

    The sticks I have made so far were based on a set my wife uses the most. She enjoys using chopsticks to eat just about anything that can be eaten with sticks.
    Mark Farley / Burl Source
    Phone 541-287-1029, Email burlsource@gmail.com
    Visit our web store

  10. #40
    Quote Originally Posted by Burl Source View Post
    just about anything that can be eaten with sticks.
    So that potentially means anything other than steak and BBQ ribs

    It'd be strange to eat lasagna or chicken pot pie with chopsticks, but it's do-able...

    Just teasin'! Looking forward to seeing the second generation of Burl Source chopsticks!
    Len

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