stainless steel chopsticks: like them or not?

Question

I'm thinking about getting some stainless steel chopsticks, but would like to get some pros and cons first.

Answer 1

Whie they would certainly have a lower risk of any kind of cross-contamination, they are not really all that practical. I have used both stainless steel and pretty plastic ones, but they are slipperier than the wood. The rougher texture of the wood makes them easier to use. Unless you want to be dropping mung bean sprouts in your lap, you may want to stick with wood...

Answer 2

I'm thinking no, not to great if you have fillings or bridges and not to great as utensils (to work with food in hot pots) because they conduct heat.
I haven't eaten with them personally but I'm not crazy about stainless steel in the kitchen or dining room unless where talking about cookware and regular eating utensils.
I think metal detracts from flavor so I use other materials, wood, plastic or Cloisonne ...

Answer 3

I don't really eat with chopsticks, but I would think they world burn your mouth in hot food? Or maybe its just like silver wear? The wooden ones are more authentic though.

Answer 4

I prefer really nice wood ones, I have a pair of ebony and a pair of zebra wood. Have to wash the woods more carefully and and periodically oil them. Stainles steel besides being too slipery also conduct heat too well for me.

Answer 5

Tacky...chopsticks s/b traditional.

Answer 6

I love mine...I bought them at Pier One a few years ago...they work great and I can put them in the dishwasher...they are better than the wood ones because they can be sterilized...

Answer 7

Great for a fashion statement, maybe, but not very practical.
Stick with wood, bone or plastic (in that order).

Answer 8

Tacky...slippery....easy to wash