Thread: Chopsticks
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Musashi
 
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"Dan Logcher" > wrote in message
...
> Musashi wrote:
>
> > "Gerry" > wrote in message
> > .. .
> >
> >>In article > , Musashi
> > wrote:
> >>
> >>
> >>>>I'm surprised that the later (the good chopsticks) are bamboo. Seems
> >>>>

> > it
> >
> >>>>would be more difficult to produce. Are they actually made from
> >>>>

> > bamboo
> >
> >>>>pulp?
> >>>>
> >>>Pulp as in....mashed up and reformed bamboo?
> >>>I don't think so because every bamboo chopstick I have ever broken
> >>>(yes I was not a quiet child) you could see spots, vertical strands.
> >>>I dont think you'd see this if it was pulp.
> >>>
> >>Yeah, true enough. Maybe the uncurl the bamboo and stamp it. Who
> >>knows...
> >>
> >>

> >
> > After a discussion with the wife last night, plus a good look at all the
> > chopsticks we
> > have in the house, it seems that I did leave out something.
> > Apparently when I said "all the best chopsticks are bamboo" that was

wrong.
> > Some of the finest chopsticks are made of hardwoods like oak, etc.

>
> I have 6 sets that are made with ironwood from Thailand, and two pair of
> jade chopsticks from China. I've never used the jade sets, since I was

told
> they are too brittle and would shatter if dropped. I have 4 pair of

lamenated
> rough tip chopsticks, and the rest are a mixture of the plastic Chinese

and the
> bamboo Chinese chopsticks.
>


I presume the Jade set is an decorative set, not for use.

> My parents have two sets of ivory chopsticks that were a gift from some
> Japanese students.
>


They did a good job getting it past US Customs.