Tip should be fine enough to pick up a single grain of rice. In an ideal world.
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?
just about anything that can be eaten with sticks.
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.
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?
These have been shipped. Thank YouI'll take both sets of the bubinga.
Thanks.
These have been shipped. Thank You2 pairs, 1 silky oak and 1 bubinga for me please. Thank you.
These have been shipped. Thank YouKoa sets #9 & #10 go to Wild Boar. Thank You.
These have been shipped. Thank YouKoa #s 1 & 2 go to markk.
These have been shipped. Thank YouKoa sticks #4 go to The Edge.
Koa sticks #6 go to Vertigo.
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