Why do Koreans use the "hardest chopsticks in the world"?

Flat chopsticks made of heavy metal can make picking up food more challenging. However, South Koreans have their own reasons for this choice.

Asian cultures typically use chopsticks to pick up various types of food. This utensil is common across all Eastern countries, especially in Japan, South Korea, China, and Vietnam. However, the design of chopsticks varies by region and country. In China and Vietnam, chopsticks are usually cylindrical, long, with square and rounded cross-sections leading to the tips. In Japan, the shape is similar but becomes narrower and pointed toward the end. The materials used for chopsticks in these countries are often wood or plastic.

In contrast, South Koreans use chopsticks with a completely different shape, which are somewhat harder to use. In fact, some even “vote” them as the hardest chopsticks to use in the world, even for Asians. The chopsticks in South Korea are made of metal, are flat and heavy, making them significantly harder to manipulate compared to wooden or plastic chopsticks.

The differences between Japanese, Korean, and Chinese chopsticks.

The reason South Koreans prefer metal chopsticks is that they are easier to clean and less susceptible to bacteria compared to wooden chopsticks. While metal chopsticks may not feel as sturdy as wooden ones, they are hygienic and environmentally friendly. Wooden chopsticks can easily become a hiding place for bacteria, whereas metal chopsticks do not harbor bacteria, are easy to wash, and are non-toxic. The “lifespan” of metal chopsticks is also longer. Korean dishes are often served in hot pots and pans, such as grilled meats, various soups, and stir-fried cabbage. Wooden chopsticks are prone to catching fire or warping under heat, a disadvantage that metal chopsticks avoid.

South Koreans also explain that the habit of using metal chopsticks dates back a long time. In ancient times, pure silver chopsticks were used to test whether kimchi buried underground was poisonous, and wealthier individuals often used silver chopsticks to eat, as a precaution against toxic food. This practice originated from the ancient Korean belief in ensuring food safety. From 18 BC to 660 AD, royal families in Korea commonly used silver chopsticks to test for poison in food; if the food contained toxins, the silver would change color. This method quickly became popular across the country, but many families could not afford silver chopsticks, leading them to purchase metal ones as a substitute.

The chopsticks that pose many challenges for foreigners. (Photo: carolyntay).

Metal chopsticks are key to protecting the health of South Koreans. They are considered one of the healthiest types of chopsticks available. While wooden chopsticks can harbor bacteria and mold in humid weather, especially producing aflatoxins—cancer-causing molds—plastic chopsticks cannot withstand high temperatures. In contrast, metal chopsticks are highly regarded for their durability, ease of cleaning, and these factors help South Koreans minimize the risk of illness due to unhygienic chopsticks.

Regarding the flat shape that makes them difficult to grasp, the reason dates back to ancient times when Korean noblewomen had to serve their husbands three hearty meals a day and carry large and small plates to the table. The flat design prevents chopsticks from rolling or falling when multiple dishes are placed on the table.

Flat chopsticks also function like scissors for cutting noodles when eating. Except for cold noodles, which are chewy and soaked in cold water, making them hard to cut, this special “scissor” design can easily “cut” and separate various foods more conveniently than round or square chopsticks.

Metal chopsticks are particularly suited to the Korean culinary preference for spicy and hot dishes. Since Korean food often uses a lot of chili powder, wooden or plastic chopsticks can change color after a time, whereas metal chopsticks are extremely easy to clean. Moreover, since Koreans frequently grill meat, metal chopsticks are favored in barbecue restaurants for their heat resistance. In contrast, wooden chopsticks can easily catch fire, posing a danger to customers.

Thus, it is clear that the habit of using metal chopsticks among Koreans is not merely a preference; it stems from practical life skills that contribute to health and daily living.

Using Korean chopsticks requires diners to be skillful and careful when picking up food or bringing it to their mouths, to avoid dropping food or, worse, dropping the chopsticks themselves. If you are not accustomed to this, you can practice with basic guidance, where one chopstick is held steady by the ring finger and thumb, while the middle finger is used to push the second chopstick to pick up food.