Review on Japanese Reusable Dishwasher-Safe Chopsticks by Tone Hatton

I like wooden chopsticks for an important reason. I like to cook with it in a simmering pot on plastic sticks because plastic sticks have a low melting point. I've left plastic sticks in boiling water and it only takes two minutes for the plastic sticks to bend into a "U" shape. There are no problems with these wooden sticks. I also like the feel of wood in my mouth rather than plastic or steel. And these aren't cheap disposable wooden chopsticks from restaurants. They are made to last a decent amount of time. To clean, wash them in soapy water, not by hand. Asian countries have a lot of germ problems because their wooden sticks weren't cleaned properly (which is why many are now using metal sticks).