How to use chopsticks
By How To (/journals/how-to)
One chopstick stays fixed as the anchor while the other moves to make the pinch. That split is what keeps bites from slipping.
Set out one pair of chopsticks and three or four soft practice pieces such as tofu cubes or large cooked rice clumps on a plate.
1: REST the lower chopstick in the V of your thumb.
Nest the upper third of the stick where thumb meets palm so the free end lies on your ring finger. The base is set when the stick stays put even if you flex your other fingers.
2: HOLD the upper chopstick like a pencil above the lower one.
Pinch it between thumb tip and index finger with middle finger supporting underneath. Align both tips so they meet evenly. The height is right when roughly one-third of each stick extends past your hand toward the plate.
3: OPEN the tips about two inches apart.
Lift only the top stick with index and middle fingers. Leave the bottom stick locked. The motion is clean when the lower stick never rises or rolls.
4: PINCH a practice piece by bringing the tips together.
Lower the moving stick until both tips meet on the food. Squeeze just firm enough to hold. The grip succeeds when the piece stays caught while you hover one inch above the plate.
5: RAISE the food straight up to mouth level.
Lift from the elbow and keep wrists flat so tips point slightly down. You are done when the piece reaches your lips still secure and you take it without dropping.
The most common mistake
Most beginners move both sticks at once and lose the pinch. Fix it by locking the lower stick against the ring finger so only the upper stick travels.
Pro tip
If tips cross instead of meeting, slide the upper stick a half-inch forward or back until both point the same direction.
Say it every time
Rest lower, hold upper, open, pinch, raise