[CH] Chopsticks
Doug Irvine (dougandmarie@home.com)
Tue, 03 Aug 1999 19:19:55 -0700
Mary-Anne, we have been using bamboo chopsticks, the same ones, for at
least 20 to 30 years....they aint worn out, they aint mouldy(we are the
only mouldy ones)and as long as they are treated properly, as we do, by
washing them separately, in hot soapy water, and then rinsing in boiling
water, they will last forever, at least ours have...a Chinese restaurant
owner friend of mine in Kelowna BC showed me what to do with these,
which is what he did, and he never had a sanitary problem in the
restaurant, and we have here in this country, possibly the most strict
rules for sanitation anywhere. He put his in his commercial dishwasher,
which I do not, as it does destroy anything that is wooden, such as
steak knife handles, and we also wash any knife by hand. My knives are
precious to me
and they are all Henckels(no affiliation, etc) except my Chinese
cleavers which come straight from China, and are carbon steel, will rust
like crazy, if they are not dried, but they work like stink, and are
easily sharpened... a good Chinese cleaver will outperform any other
kitchen knife... I have two of them. So, just my experience with
chopsticks...and I do have an extra long cooking pair...My Doctor told
me to stay away from fat!! Cheers, Doug in BC