Have you ever been to a Chinese resturant and been the only person not able to competently use chopsticks for anything other then playing "pickup sticks"? I suggest that "special chpsticks" be coated with a sticky substance (possibly like flypaper) that would allow the user to easily manuever the most difficult Kung Pao dishes. The "fly-paper" poison would need to be removed of course (unless you had an evil co-worker you were trying to off). I'm not talking tar sticky - maybe postit-like in that it could be used over and over without losing too much stick.-- jefmjones, Sep 01 2001 Only chopsticks that I have a problem with are lacquered. Function follows form apparently. Wood chopsticks have never been a problem in my case. Combine the attributes of the two without loss of quality in a gastronomically fulfilling or aesthetically pleasing manner and you have a kung pao croissant.-- thumbwax, Sep 01 2001 Sticky sticks wouldn't work, the sauce on the food would coat it and render it useless. Something like knurling would work better, give you some traction.-- StarChaser, Sep 01 2001 You could use sticky sauch on the food instead. Then you could get by with just one chopstick.
("I eat my peas with honey / I've done it all my life / It makes them taste quite funny / But it keeps them on the knife.")-- wiml, Sep 03 2001 What about covering them with the hooky half of Velcro?-- Gordon Comstock, Sep 03 2001 Two possibilities: 1. Practice, practice, practice. 2. Don't wash them.-- sirrobin, Sep 03 2001 yes, OR you could just abandon a utensil that is now several thousand years out of date and adopt that great Renaissance invention - the fork.-- gravelpit, Sep 03 2001 Is speed a good thing in eating?-- bristolz, Jan 02 2002 It appears everyone is assuming the sticky end is at the food end. I was under the impression the sticky end was the hand end - to keep the chopsticks from sliding around.
I have to reserve my croissant until this matter is clarified.-- phoenix, Jan 02 2002 random, halfbakery