Korea has some shared aspects of its culture with China. One of them is the chopsticks. History is the witness that the use of chopsticks started in China well over 5000 years ago. It was initially supposed to be used as cooking utensil. But was later used for eating when food had to be cooked and served in smaller portions due to fuel scarcity.
Korea has had a long history with China. And has also developed its own cultural identity since then. When the use of chopsticks spread in ancient Korea, the Koreans refashioned them in their own way. This led to significantly distinct differences between Korean chopsticks and Chinese chopsticks.
Here Are 5 different between Korean and Chinese chopsticks:
1. Material Used – Wood, Bamboo or Metal :
An obvious difference between Korean chopsticks and Chinese chopsticks is the material.
Korean chopsticks are usually made of metal or stainless steel.
While Chinese chopsticks are mostly made from wood or bamboo material.
Historically, Korean royalties used metallic chopsticks, specifically silver.
Because sliver chopstick will change color if it contact with poison.
It has prevented assassination attempts and saved many lives.
Korea has more metal resources than China.
And China is abundant with wood and bamboo as compared to Korea.
Hence, it is common to use the said material in making chopsticks.
2. Usage – The Disposable or the Re-useable:
Some may argue that Korean chopsticks are better.
Because Korean chopsticks are reusable.
And Chinese chopsticks are disposable.
Korean chopsticks can be washed and reused since they are made out of metal.
However Chinese chopsticks are made with light wood or bamboo.
And most of them are disposable uses.
Restaurants prefer disposable wood or bamboo chopsticks that is easily to dispose of it.
It’s more hygienic than Korean chopsticks.
3. Length – Longer or Shorter:
Though not as noticeable at first look,
Korean chopsticks are actually quite shorter than the Chinese chopsticks.
Korean chopsticks have the middle length compared to the longest.
Chinese chopsticks and the shortest, Japanese chopsticks.
4. Shape – Round or Flat:
Chinese chopsticks are more round than Korean chopsticks.
If not round, Chinese chopsticks have square tips.
On the other hand, Korean chopsticks are shaped flat on the tips.
This is due to the material used on the chopsticks.
Since Korean chopsticks are mostly metallic, they are slippery to handle.
Creating a flatter end similar to spoon and fork allows the hand to have a better grip.
Since they are usually made of wood or bamboo and are much easier to handle.
Chinese chopsticks are okay to have rounder shape
5. Surface – Smooth or Rough:
Chinese chopsticks are smoother as compared to Korean chopsticks.
In addition to their flat shape,
Korean chopsticks are also designed with rough tips for an easier grip.
What is good about the rough details of the Korean chopsticks is that they also come in different designs.
On the other hand,
wood and bamboo Chinese chopsticks are carefully fashioned to make them smooth to the touch.