Hand Made Chopsticks

ecchef · Jul 13, 2012

Tip should be fine enough to pick up a single grain of rice. In an ideal world.

Burl Source · Jul 13, 2012

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.

Customfan · Jul 13, 2012

Those are soo cool!

mhlee · Jul 13, 2012

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?

echerub · Jul 13, 2012

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!

The Edge · Jul 13, 2012

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.

Justin0505 · Jul 13, 2012

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!

pitonboy · Jul 13, 2012

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.

Burl Source · Jul 13, 2012

mhlee said:
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.

echerub · Jul 13, 2012

Burl Source said:
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!

Burl Source · Jul 13, 2012

I have sent out paypal invoices to most of you that requested chopsticks.
If I missed anyone, please send me a PM with your email address so I can send you a paypal invoice.
This is what I use to do my shipping. When I receive the payment through paypal all I have to do is click on the shipping link to print postage and the mailing label.

mhlee · Jul 13, 2012

Burl Source said:
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.

This is why you're a great vendor. You've already looked into these kind of issues.

ecchef · Jul 13, 2012

mhlee said:
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?

As M stated, there is a big difference betwee the Chinese, Japanese & Korean styles, and that should be taken into account. I would guess that people with different cultural backgrounds are comfortable with what they grew up with. I've been using Japanese style every day for years, so it's what I'm accustomed to. Even to the point where I bring my own hashi when we go out to eat.
The picture I posted was to illustrate my suggestion, but the proportions in that photo are very exaggerated. Sometimes it's nice to have a wee bit of texture on the first 50mm or so to facilitate grabbing slippery/round objects, but it's not necessary. Can't wait to see the next round.

Burl Source · Jul 14, 2012

I am going to mess around with more chopsticks today.
I think I will try to use the photo ecchef posted as a guide, plus some John B mentioned.
The wood I cut is some old stock ebony. Makes me sneeze when sanding, but it is a traditional used wood for Japanese chopsticks.
I figured this would be a good strong wood for thin tips.

Burl Source · Jul 15, 2012

Last set of macadamia sticks are spoken for. Thanks

Burl Source · Jul 16, 2012

Pensacola Tiger said:
I'll take both sets of the bubinga.
Thanks.