Replies

1. 
   JsHerbel | Apr 27, 2005 09:52pm | #1

   A local Thai restaraunt has mahagony chopsticks. I guess anything that is stable and has decay resistence. Catalpa, osage, mahogony, black locust, etc.

2. 
   glueguy | Apr 27, 2005 09:53pm | #2

   Hi I have some japanese chopsticks I bought 20 yrs ago in japantown in vancouver bc. They are about as hard as wenge and look similiar in color. . Woods that don/t impart taste would be my choice maple , birch, walnut,aspen, poplar, no finish ,good luck

3. 
   JsHerbel | Apr 27, 2005 10:45pm | #3

   Yeah, well after reading Ernie's reply, I would have to agree with what he said. I forgot about the taste thing. That probably is more important than either stability or decay resistance. Maple is neither stable nor decay resistant, but has no discernable taste or toxicity and may be the wood you want. Might want to avoid exotics because of the toxicity possibilities. For what it's worth, the mahogony chopsticks at the Thai restaurant don't seem to leave a taste. I wouldn't bother sealing whatever you use for wood, finish wouldn't last long anyway. If you do put a finish on it, my suggestion would be pure tung oil, that would give the sticks a Chinese flavor ;)

1. 
   DrynDusty | Apr 29, 2005 07:53pm | #4

   Years ago I had some thin ebony I made into chopsticks, 2 pairs. I matched it with some zebrawood sticks and some maple sticks. Really quite dramatic. I wouldn't use these woods unless using scrap, because of environmental issues.

   Norm

2. 
   saulgood | Apr 30, 2005 04:52pm | #7

   thanks everybody. I'm doing this on the tablesaw with a zero clearance throat plate. This is totally off my question, but I'm suddenly curious: exactly how do you s'pose the disposable wooden chopsticks are made? I'm thinking of the "good" ones - where one piece of wood breaks into two rounded, tapered sticks.  I'd love to see that process, whatever it is.

4. 
   WillGeorge | Apr 29, 2005 09:24pm | #5

   What are some good woods to use to make chopsticks..

   I buy then in Chinatown...

5. 
   Steinmetz | Apr 30, 2005 03:43am | #6

   Saul, in a pinch ,I made a dozen or so from Cedar shakes. The stuff's tapered already, so it was a snap to run them out on the TS.

   Beside using them for Chineese food, I use some to apply mustard and catsup. (You have to turn them up side down)

   They survive cleaning in the dishwasher. Even can 'spear' a marshmallow or two in another pinch. Stein