First, bamboo chopsticks
Bamboo chopsticks are roughly divided into two types: non-carbonized bamboo and carbonized bamboo. Non-carbonized bamboo is bamboo without any treatment. Carbonized bamboo is a bamboo that has been specially treated. The difference between the two is that the color of the non-carbonized bamboo is lighter and the color of the carbonized bamboo is darker.
Advantages: Bamboo chopsticks are environmentally safe and natural, non-toxic, and are the first choice of many families. Especially the carbonized bamboo chopsticks have the characteristics of high stability, are not easy to mold and deteriorate, and can be used for a long time.
Disadvantages: Due to the large difference between the material and the inside of the bamboo, once the bamboo chopsticks are placed in the disinfection cupboard, the phenomenon of bending and deformation will occur.
Second, wooden chopsticks
Advantages: Wood chopsticks are pure natural materials, have no toxic effects of chemicals, and are safe to use.
Disadvantages: Wooden chopsticks are more susceptible to contamination than other chopsticks and are more susceptible to mold. If you do not pay attention to cleaning and disinfection, it is easy to cause intestinal infectious diseases.
Third, metal chopsticks
Metal chopsticks are usually made of stainless steel.
Advantages: Stainless steel chopsticks are beautiful, light and easy to use, resistant to corrosion and rust.
Disadvantages:
1. Poor thermal conductivity. It is prone to burns.
2. Stainless steel is made of iron-chromium alloy mixed with nickel, molybdenum and other metals. Some of these metals are harmful to the human body. Therefore, be careful not to use salt, soy sauce, vinegar, etc. for a long time. Long-term contact of the electrolyte with stainless steel reacts to allow harmful substances to dissolve.
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