Titanium chopsticks?

yea, ew. i almost wouldn't trust putting carbon fiber in my mouth.

i bet if you put em' in the dishwasher too many times, after a while they'll break down? maybe not, i dont know much about the stuff.
 
I thought about carbon fiber but the material is porous to a degree.

Tungsten carbide rod and stuff is heavy and annoyingly difficult for me to work with, so I didn't bother. Titanium is heavy enough.

I made them by hand with a grinder. I used a lathe chuck to spin them but I don't have any way of turning a gradual taper so I did it by hand. Takes a *lot* more work this way, but I am content with how they turned out (no pun).
 
Isn't Carbon Fiber dipped in epoxy? What other non metallic material could be used for chopsticks? Acrylic, exotic woods, stag?
 
There are various plastics that would potentially work well.

In talking with some folks about the use of carbon fiber, I found out that fine dust would be easily retained in the pores and while a very thorough washing could expel them, I decided to abandon the idea of using CF

Rob Simonich once advised me to try using Nylon, but all the nylon I tried was far too flexible, and a pain to work with too.

I have given consideration perhaps to polycarbonate and other plastics, but more recently I've been contemplating glass even.

Many exotic hardwoods are resinous and will not only taint the taste of food but can actually be toxic as well. There are ways to get around it and avoid it in some instances, but things like sealing the material is not exactly a method I would trust.

I am of course no expert on all materials and I am not going to shoot down everything. I have tried to find a way to make fairly unique and very usable chopsticks for a while though, and I have gone over a lot of "interesting" ideas that don't really seem feasible.

I want to see some timascus ones though :cool: I just wish I could afford some.
 
you did them w/ a grinder?

no crap!?

i have a grinder.

where did you get your Ti?
 
The materials with least problem of contamination are stainless steel and titanium. Fiber composites have fiber +resin, I haven't tasted carbon fiber or others but they may have a taste and are not designed for food anyway. Titanium makes the best choice. But why only the japanese style ? doesn't anyone make chinese style ,which is longer and isn't as pointed.
 
mete said:
But why only the japanese style ? doesn't anyone make chinese style ,which is longer and isn't as pointed.
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I have a pair of Alan's Ti chopstick, and it works pretty well, even if it's pointy. I was thinking to speak to Alan about doing a set in the Chinese style. Which would highly depend on being able to get some square Ti stock, instead of the round stock used on this set.
 
I like oriental food, but my skill with chopsticks leave me with a fork in my hand rather quickly and I have to confess to a practical / tactical mindset, so I was thinking... Why? Then I thought... Those things could possibly be used in self defense... Maybe they are practical / tactical... ;-)
 
I played with SS chopstick and I hate their heft. How about....fiberglass? Ivory has worked in the past, why not stag? or stag handled ?
 
mete said:
But why only the japanese style ? doesn't anyone make chinese style ,which is longer and isn't as pointed.
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Because titanium in a pointy format sells more on the basis of tactical...and lots of people are used to cheap pointy chopsticks.

Further, I think people generalize far too much when referring to a "Chinese-style"...I've seen/used a LOT of different types from China, and I can't say conclusively that they are innately long or innately blunt or innately square or anything.

A lot of traditional kuaizi were square and not tapered very much because they were easy and convenient to make that way. Wider blunter tips are much better suited for picking up things like jiaozi or some meatballs, but there is a wide variation in form regarding Chinese-style.

However, most of mine are more of a Chinese style than Japanese style, with exception of one pair. Granted I'm not selling chopsticks so maybe my work doesn't count :p :footinmou
 
Robert Marotz said:
Further, I think people generalize far too much when referring to a "Chinese-style"...I've seen/used a LOT of different types from China, and I can't say conclusively that they are innately long or innately blunt or innately square or anything.
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Depends on what part of China you're referring to. The classical Northern Chinese Style chopsticks, are around 9" long and is squarish on top with a wide rounded non-tapered bottom shaft. The wide top fully tapered rounded styles are more Southern Chinese.
 
Here's the link. Please don't ask me "so what." They just made them and sell them.
titanstick_main.jpg

The manufacturer supplies F1 racing car engine parts, and made the chopsticks with the same precision. They don't claim any functionality merit but fun factor.
There are two versions of titanium(JPN57000 = USD550) and aluminium(JPN26250=USD250).
 
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