After suggestions from several of you guys for a more traditional Japanese style chopsticks, I am trying something different.
This thread will show what happens as I fumble my way through the process. Feel free to post any suggestions or tell me I am messing up.
I am using some old Indonesian Ebony for the wood. Since it is a really hard and durable wood I thought it would work out good for the strength needed for sticks with thin tips.
This is a photo ecchef posted along with some of the Ebony.
First I ground a side profile.
Then did the same thing for the other sides.
Right now they are too angular, but I have a profile to work with.