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I and the folks of chinese-descent in my family prefer wooden chopsticks over steel ones because of the better grip wood texture provides, so perhaps pincers ar
by 1MachineElf 4y ago
I and the folks of chinese-descent in my family prefer wooden chopsticks over steel ones because of the better grip wood texture provides, so perhaps pincers are the future, but not the metal ones OP has. Wood might be more sustainable, too.
- ummonk 4y agoI think these pincers are textured to provide grip
- Jolter 4y agoWood is only more sustainable than metal if the wooden utensil is multiple-use.
- thrill 4y agoThere's also the energy of production.
- googlryas 4y agoIs that true? Metal chopsticks take much more energy to produce and ship than wooden ones, and need to be cleaned with soap, water, and energy after every use, compared to disposable wooden ones which could theoretically just be thrown in a hole on your garden. I wonder what the break even point is for reusable metal vs disposable wooden ones is? 10 uses? 1000? and if metal chopsticks actually make it to that stage before being retired/lost/broke. Not that merely environmental impact is the only question, I'm just curious if this analysis has ever been done.
- a9h74j 4y agoRelated: I once saw it claimed that wooden cutting boards had better-than-expected antiseptic properties (better than with plastic IIRC), despite knife marks providing locations to harbor debris.
- Jolter 4y agoPlastic also gets knife marks. I think the difference is the plastic goes in the dishwasher. But you’re right, I also read that news piece about wood being slightly antiseptic.
- googlryas 4y agoI don't know if it's just a folk theory, but I've also heard that using end grain for the surface of a cutting board is better than the surface being across the grain which is more common and natural. When you cut across the grain, there's no natural action to seal the cut, but when you cut end grain, the natural swelling of the fibers from moisture closes the gap in a sense.