Green Chopsticks

The Skinny on Chopsticks

The irony of disposable chopsticks is that they combine one of humanity's best inventions with one of our worst tendencies. As useful and elegant as chopsticks are, the practice of using a pair only once is converting forests we can't afford to lose into landfills we have no room for.

But, of course, for most of their history chopsticks were valued and used many times, and instead of today's epitome of wastefulness they were a lovely example of human culture integrated with its natural sources.

Some sources say that chopsticks have been used in China for about 5000 years. The oldest extant pair dates from the late Shang dynasty (1766 BC - 1122 BCE). By about 1500 years ago, their use had spread to Korea, Japan and Vietnam.

In each country chopsticks developed a distinct form. Chinese chopsticks are relatively long, and square in cross-section along their upper half. Japanese chopsticks are shorter and round in cross-section, and taper to a point. They are often made of laquered wood, which makes them smoother than unfinished chopsticks. Korean chopsticks are shorter still, and flatter; which makes up for the greater weight of the stainless steel of which modern ones are often made.

It wasn't until the late 19th century, though, that the throwaway chopsticks called waribashi were invented in Japan. They were originally made from left-over lumber scraps, and because of this, a popular myth continues to circulate in Japan that waribashi are made from scrap wood. In fact, in our modern times, almost all disposable chopsticks are made from trees cut for that sole purpose -- and not only that, but trees that meet exacting market standards. Manufacturers look for wood that is pale and straight-grained, which means that much wood gets wasted in the process -- just the opposite of making use of the scraps.