I'm writing this because recently something disappointing has been brought to my attention. It seems that an exceptional restaurant in Denver (of all places, right?) called Domo has some potentially catastrophic information on their website.
The information is here:
Domo FAQ
Specifically, I am referring to the <i>Am I supposed to rub my chopsticks together before my meal?</i> question. Although the accuracy of the information provided is not being disputed (I have not yet had the time to do a full investigation into that matter), the information itself seems to ignore the very real danger of splinters.
As a helpful guide to all those who may have been or could potentially be confused by the information provided by Domo, I have created this handy guide which describes the variations in modern-day chopstick varieties.
Feel free to print this out and keep in your wallet or purse for the occasion that you find yourself at a Japanese restaurant. Also please note that I would support a moderators decision to make this a sticky thread.
The Guide:
There are essentially 4 types (and two sub-types) of chopsticks that are manufacutered in this world:
<b>Variety #1- Art or decorative.</b> These should clearly never be rubbed together as their value would diminish. Also, they may have been located in some fashion models hair at one point in their existence. Only a few of us would find that to be not disgusting. Granted, I would be one of those not-disgusted.
<b>Variety #2- High-quality.</b> These are rarely provided at Japanese restaurants in America (I can't speak for Japan, maybe our Resident Ninja BshidoHEAT can provide some insight into that question). They assuredly will NOT produce splinters. In the off chance that they do, it is right and customary that the diner shall be entitiled to sue the restaurant for wrongful splintering. Due to the prestige and financial status of these types of restaurants, lawsuits are typically settled prior to court in the tune of millions of dollars.
<b>Variety #3- Reusable Plastic.</b> Low quality but long lasting. By the nature of plastic, there are no splinters as long as the manufacturing process remains in check. Long-term use of this variety of chopstick actually promotes the removal of splinters. A built-in safety mechanism which may or may not be patented by some rich dude who now lives on a yacht in the Caribbean.
<b>Variety #4- Disposable Wood (Sub-variety 1).</b> These are the chopsticks that are cheap and readily provided at many a Japanese restaurant. They are typically connected at the top and can very easily be snapped apart. If there are visible splinters, they rarely affect the user as they are located solely within the highest top centimeter of the chopstick itself. Proper and typical use of a chopstick will prevent the accidental insplinteration of one's hand when using these chopsticks.
<b>Variety #4- Disposable Wood (Sub-variety 2).</b> These are the offensive and dangerous chopsticks with which most people feel the need to use the tried and true methods of Rub To Remove Splinters. The problem with these most hazardous chopsticks is that the wood is joined for 1/3rd!!! the length of the chopstick itself. Even under careful use of these chopsticks, it is still highly probable that you will impale sensitive areas of your hand through continual use.
Ironically, and to their discredit, Domo uses Chopstick Variety #4, Sub-Variety #2.