>
> There are two basic "kinds" of waribashi used in Japanese restaurants.
> The cheaper kind does look like pine (or other wood) and is cut so that
> there are 4 sides.
> This is the type where sometimes one screws up and they break unevenly
> requiring
> a stealthy stretch over the the empty table next to you to grab another set.
> (see top- white birch waribashi)
> The other kind is bamboo. Although square at the top where the two
> hashi are joined, the rest of the chopsticks are each circular and are
> tapered at the end.
> This type is also fairly common especially in the better Japanese
> resaurants.
> (See second from top)
> Some Bamboo chopsticks are not rounded and cut square.
> (See last two examples at bottom)
>
> http://www.beeluck.co.jp/HZ.event/KH...n/waribasi.htm
Oh, I see. Thanks for the explanation.
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