You're viewing a single thread.
Chopsticks are superior anyways
It's much harder to cut a steak with chopsticks.
You cross the chopsticks like an X and use it like scissors.
But either way I wouldn't use just a fork, I'd use a knife too.
Well yeah, the fork is to hold down the steak while you cut it with the knife.
You can hold down the steak with the chopsticks and use a knife as well is what I'm saying.
With chopsticks you have less pressure area and thus less control.
What? You can apply as much pressure and area as far as your chopsticks can spread. If anything, it's more control because you can hold them close together for smaller pieces or spread your chopsticks out wider than 2-3 forks.
You can apply as much pressure and area as far as your chopsticks can spread.
With chopsticks you have just two points of pressure.
Doesn't matter, u can cover a wider range of surface area. If u spread out the chopsticks about once inch apart, they cover the same distance as forks. Just apply as much pressure as needed
For sushi and literally nothing else
For most Asian food, noodle dishes in particular.
Eating chips/popcorn without getting dust on your fingers. For stabbing if it's something thick or you can cross them like an X to use them as makeshift scissors. They're just lightweight tongs and their precision allows for a range from a single grain of rice to an entire steak. It's just a matter of mastery.
As a bonus they're wooden so they don't ruin my cookware when I scrape. You see wooden spoons but rarely wooden forks.