Even expensive restaurants in Japan use disposable chopsticks. And you only get splinters on your chopsticks because you're rubbing them in your hands and making pieces break off.
replyIn all my decades of using chopsticks, I've never had a splinter poke me. But I've seen people rub their chopsticks then complain about splinters.
I was really confused by this because I've spent about 6 months of my life in Tokyo and got very very very few disposable chopsticks at restaurants a tier above, like, shokken ramen shops.
replyBut the internet informs me that the composite chopsticks that I am used to seeing went away during covid and now disposable wooden chopsticks are the norm.
I don't exactly know the system for which restaurants pull out of the disposable chopsticks but I think that for example "normal" tempura, katsudon, or like soba restaurants will tend to be those.
replyI almost associate the cheapo reusable plastic chopsticks with some food courts or Matsuya at this point.
There are the ones that are partly rounded and only attached for a cm or so at the top. They are fine. Then there are the square ones that are attached for half or more of the length and don't always break apart cleanly. They have never poked me, but they have shed bits into my food before that I had to pick out. I will stop cleaning up the ones that don't actually need it. I didn't realize it was offensive.
replyhe he... is that the equivalent of when I was a kid we differentiated by "drive-in", "paper-napkin restaurant" and "cloth-napkin restaurant" in order of how much trouble you would be in if you embarrassed your parents.
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