2012 New Superior Cheapest Wooden and Bamboo Chopsticks

Chopsticks are used like tongs to pick up portions of food which are already prepared in small pieces. In Japan, chopsticks are considered more lacquerware friendly than other sharp eating utensils. Chopsticks are considered an extension of one's fingers. Chopsticks are traditionally held in the right hand, even by left-handed people. Although chopsticks may now be deployed by either hand, left-handed chopstick use is considered improper. This practice prevents a left-handed chopstick user from accidentally elbowing a right-handed user seated nearby.

To use chopsticks, the lower chopstick is stationary, and rests at the base of the thumb, and between the little finger and ring finger. The second chopstick is held like a pencil, using the tips of the thumb, index finger, and middle finger, and it is moved while eating, to pull food into the grasp of the chopsticks.

Chopsticks, when not in use, are placed either to the right or below one's plate in a Chinese table setting

In chopstick-using cultures, food is generally made into small pieces; however, some chopstick designs have carved rings encircling the tips to aid in grasping larger pieces of food. Short grain rice sticks together well, as does medium grain rice. Chopsticks are easier to use on short and medium grain rice, as the rice will clump together, but can still be used comfortably on long grain rice. Additionally, in traditional Chinese culture, holding the rice bowl up to the mouth and using chopsticks to transfer the rice directly into the mouth is the proper eating etiquette.