Which chopsticks are good for Chinese, Japanese and Korean everyday

Chopsticks, which we use every day when we eat, may not attract much attention at ordinary times, but when it needs to be replaced, it may make us feel that there are too many choices on the market: Chinese, Japanese and Korean in shape, which is more convenient to use? There are bamboo chopsticks, wooden chopsticks and metal chopsticks on the material... Which is easy to use and safe? Today, Xiaobian will tell you more about it.
I. chopsticks from different families are currently represented in the market, including Chinese, Japanese and Korean chopsticks
The shape of Chinese chopsticks is round at the head and square at the tail, which not only ensures comfortable holding, convenient and labor-saving when taking food but also ensures that chopsticks will not slide when placed
The performance of Chinese chopsticks in various scenes such as sandwiching various dishes, beating eggs, stirring meat stuffing, etc. is relatively balanced, comfortable to hold, and the length is more in line with our eating habits, which is usually the first choice for everyone's daily use.
Japanese chopsticks are wide at the top and thin at the bottom, with sharp ends. Compared with Chinese and Korean chopsticks, they are generally shorter
Japanese food is usually small and delicate. It's more convenient to use the sharp chopsticks to pick food. At the same time, they also like to eat sea fish. The chopsticks are designed to be sharp, which is more suitable for cutting fish meat and shaving fish bones.
The typical Korean chopsticks are flat in shape and made of metal. They are very heavy. They are very different from the chopsticks we use everyday. They are even called "the most difficult cutlery in the world". It is generally not recommended to choose.
2. Which kind of material is good? At present, the most common materials of chopsticks are: bamboo, wood, metal, plastic, and lacquer chopsticks formed by painting and polishing on wooden chopsticks with complex technology. Each material has its own characteristics
1. Bamboo chopsticks are made of bamboo at the beginning. The surface of bamboo chopsticks is smooth and the texture is regular. It is not easy to hide bacteria. The material itself is non-toxic, harmless, healthy and safe. Generally, the bamboo growing for about 3 years is used in the production.
The biggest feature of bamboo chopsticks is that they are light to start with. The same length of bamboo chopsticks is only half the weight of wooden chopsticks, which may make some little friends feel that "there is no weight in hand"
2. Unpainted wooden chopsticks are made of natural materials, which are safe and harmless. The hand feeling of chopsticks made of different wood is also different. They are the chopsticks we can buy now, with the widest range of popularity, the most shapes and the most hand feeling choices.
The most common chopsticks are made of chicken wing wood (a kind of Redwood), red sandalwood, yellow sandalwood, iron wood, etc.
Wooden chopsticks are soft and easy to scratch. If they are not cleaned thoroughly, they will easily hide bacteria. Therefore, they should pay more attention to cleaning and sanitation when they are used at ordinary times.
3. The advantages of metal chopsticks are strong, durable and clean.
But its disadvantages are obvious. First, it's too heavy. It's more than twice the weight of wooden chopsticks of the same length. It's easy to get tired when it's used. Second, its surface is too smooth and it's hard to clamp food. Finally, it has strong thermal conductivity. When it's eating overheated food, it's easy to burn its mouth.
When buying metal chopsticks, pay attention to whether they are food grade stainless steel. If not, do not buy them.
4. The advantages of plastic chopsticks are that they are also clean and have the most available colors.
But similar to the metal material, the plastic chopsticks are heavy and smooth, so they are not very comfortable to use.
And the plastic material itself is not as healthy and safe as the above several kinds. It is easy to deform when encountering high temperature and produce substances harmful to the body.
Therefore, it is recommended not to buy chopsticks made of plastic materials from both practical and safety perspectives.
5. Lacquer chopsticks lacquer chopsticks is based on the chopsticks, through different painting processes, the chopsticks surface is partially or completely covered with lacquer, and a specific pattern is formed, which is very good-looking.
Because it is wrapped by paint, it is not easy to leave bacteria on the surface of lacquer chopsticks, so it is convenient to clean.
But at present, there is no national standard for Chinese Lacquer chopsticks. It is not easy for us to find out what kind of lacquer is used on chopsticks and whether it is safe to put it in our mouth.
If unqualified chemical coating is used on the lacquer chopsticks, once the coating falls off, the toxic substances (such as heavy metal lead and organic solvent benzene) contained in the coating may enter the body with the food, seriously endangering our health
Lacquer chopsticks are very popular in Japan, most families use them, which may be related to the different concept of "lacquer" between China and Japan.
The sharp part is painted with "paint", and the pattern part is painted with "chemical paint". In Japan, people only call those paints made of lacquer tree juice "paint", and the rest are called "paint" or "chemical paint", which are very strict. In China, although the explanation of "paint" in the dictionary is the same as that in Japan, the above meanings are actually mixed in daily language habits. Used together
Japanese usually mark on chopsticks which parts are made of natural non-toxic paint and which parts are made of chemical paint, and tell us the steps through which their chopsticks are made.
So if you like painted chopsticks, it is recommended to choose Japanese brands, but if there are old people and children in your family, you should try to avoid using painted chopsticks.
1. You can "open chopsticks" when you just bought them. Before using them, you can clean them once, that is, open chopsticks.
The way to open chopsticks is very simple. After washing the chopsticks, pour cold water into a large bowl and add neutral detergent (or some salt). Soak the chopsticks in the bowl for about 15 minutes, take them out and clean them.
2. Don't rub and wash chopsticks in the normal cleaning process. There are many partners who wash chopsticks in an incorrect way. For example, they like to rub chopsticks with detergent and then wash them with water.
This way of cleaning can easily make the chopsticks made of bamboo and wood produce small grooves and cracks, which can cause the remains of pathogenic microorganisms; for the chopsticks with paint, it is also easy to grind off the paint layer on the surface, which can reduce the beauty and breed bacteria.
The correct washing method should be: first, clean the surface of the chopsticks, then carefully wash each chopstick with the dishcloth moistened with detergent, and then wash and drain the chopsticks, put the tips of chopsticks upward into the chopstick box
It should be noted that most chopsticks are not able to withstand the high temperature of dishwasher, which is easy to deform or release toxic substances. Even if some plastic chopsticks or lacquer chopsticks are marked to be put into dishwasher, there will be safety hazards after a long time, so it is recommended to wash them by hand as much as possible.
3. It is recommended to replace the chopsticks within 3-6 months. Because the chopsticks are frequently used and need frequent washing with water, the water content of the chopsticks made of bamboo and wood will increase and harmful bacteria such as Staphylococcus aureus and Escherichia coli will easily grow. Therefore, it is better to replace the chopsticks within 3-6 months.