Because it’s relevant at the moment. It’s one thing to learn to how to use chopsticks, but another to master their use.
Wood or bamboo chopsticks are the easiest to use because of the gripping texture at the tip. Plastic ones will be harder to use. Metal chopsticks, as favored by the Koreans, are the hardest of all. Master one, and move up to the next.
Mastering the use of chopsticks isn’t the end of the learning process though. As with any culture, there are certain eating customs and etiquettes diners need to be aware of…
Chinese etiquette says that you may lift your personal rice bowl close to your mouth with one hand, as you use the chopsticks to push the rice into your mouth. However, Korean etiquette says this is very bad form!
I’m especially focusing on Chinese dining presently.
