A chopstick is a chopstick is a chopstick, right? Well, not quite. There are some subtle differences in these two styles that make them better suited to different uses.
Chinese chopsticks are normally squared-off and blunt at the end, which makes them easier to use. This style of chopstick is usually provided in Japanese as well as Chinese restaurants in America, to accommodate chopstick novices. Christofle’s versions, available in white, red, or black, are elegantly silverplated at one end. There is also a pair tipped with gold and silver.
The Japanese style of chopsticks are rounded and tapered to a point at the end. They are usually also slightly shorter (although in Christofle’s case, they are all 9.5 inches). The smaller size and ends makes them better for more experienced chopstick users, as they are generally considered more difficult to use. They are ideal for picking up small pieces of food such as sushi, sashimi or rolls, while Chinese chopsticks are better suited for serving larger portions of food from a serving bowl to one’s plate.
Whichever style you choose, a chopstick rest will provide an elegant place for diners to place their chopsticks when not in use – keeping your tablecloth clean and ensuring that your guests don’t need to leave the chopsticks standing up in their bowls (which is considered poor chopstick etiquette.)
Chopsticks are an elegant and traditional way to enjoy Asian cuisines. They are both useful and beautiful, a winning combination for entertaining.
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