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ou8nrtist2 — Chopsticks Redux
Published: 2008-07-24 07:48:15 +0000 UTC; Views: 3616; Favourites: 101; Downloads: 48
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Further explorations of twist patterns for stainless steel (Japanese Style) chopsticks. I'm playing with contraposto compositions,i.e. mirror images of each other,as in the herringbone pattern of the pair at the top. It gets really complicated quickly with more complex patterns...LOLThese patterns are all more commonly seen on stiles and balustrades for railings in forged steel,but translate well I think to this miniature scale. Highly ornamented personal items such as these become cherished heirlooms. Forging in stainless steel insures greater longevity for the piece since the material is nearly indestructible,just don't put them in the dishwasher with soap that has phosphoric acid in it (a common ingredient in dishwasher powders).
Forged stainless steel-length 8 inches overall.
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Comments: 70
Thank you!
My chopsticks are in forged stainless steel which is classified as non-ferrous also.
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love these, i really gotta start using stainless, so nice!!
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I almost wrote you yesterday to say the same thing...
Plus you really don't want people to put (mild)steel in their mouths,it's totally not sanitary...
I saw your pieces,they look great.If you can do that in steel you can do it in stainless.It just takes a little more patience,a bit more persistence,a the knowledge of a few tricks,which I'm happy to impart if you are open to suggestions.
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You are right, I do season them with olive oil.
I would love to hear anything that you have to say, I am ridiculously inspired by your work.
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I'm not the one who commented about olive oil,but I am encouraged by your compliments and openness to "suggestions".
I suggest you start by forging some 304 (foodgrade)stainless steel.It's fairly malleable.Remember in the end after forging to do a final all over heat and then quench.This helps to drive the iron molecules back into the piece and helps to keep it from rusting later on.
Contamination is also a significant threat when working stainless. Don't use any grinding discs,wire brushes,or polishing wheels that have ever been used on regular steel because you will contaminate the stainless with microscopic bits of mild steel and the piece will rust later on.I keep all my stuff labeled SS so I don't accidently confuse the two and inadvertently ruin a piece.
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Thank you so much, this definitely gives me some good initiative to try stainless. I was wondering if you have ever forged bronze, I was thinking of casting some bars and making a few more torcs. I am really into the ones you made, especially the braided steel (if that is what you would call it)
I haven't actually had a chance to smith since I moved to Montreal, I only have 4 months of experience and I am extremely eager to find a place to start practicing again. I will probably get a chance when I head back to the coast for the summer, in which case I will put your tips to good use.
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I would discourage you from making ANY jewelry (that will touch the body)in bronze.It is not hypoallergenic and can cause serious problems with skin contact in some people,not to mention turning their skin green. This is why I make all my jewelry pieces in stainless. It is relatively non reactive.
Montreal is a lovely city. what "coast" are you going back to?
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I see, that would not be good. I will be heading to the west coast, most likely will be stopping in Nelson, BC to do some more forging.
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I often use wooden chopsticks as hairsticks, 'cause they're often so pretty. You should consider marketing your gorgeos chopsticks as hair accessories, too! You might need to alter the creation a bit, so it's shinner at the end (where there's no pattern), and maybe have the pattern not go quite as deep along the length of the sticks. But otherwise, gorgeous!
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I do already,
I had a wonderful Japanese housemate about 7 years ago that routinely wore my designs.
She was unfortunately camera shy so I never got any good shots,but thanks for reminding me.
another piece I need to document for the archive...
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Well,you may...LOL
they go for $100.oo a set.LOL
I find some resistance amongst Japanese to using metal chopsticks (unless you're Samurai).
I think (but not sure) it stems from the fact that Koreans use metal sticks and perhaps the Japanese do not want to be identified in any way with Koreans. There seems to be some cultural and historical resentment between the two nations. Many atrocities during WW2 from the Japanese invasion could be the source ,but I'm not sure. I'd love to know the truth of this if you could delicately and diplomatically ask some of your Japanese friends...
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you are probably right about some of that.
but for the most part, i think people are just used to using wooden chopsticks here. the weight of metal in the hands would just be so unusual and people don't like to veer too far from what they've always been taught...
you've got some great work, by the way!!!
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Thank you,
I lived with a Japanese woman for 7 years and it was like visiting there.
I now have a great affection for most all things Japanese...
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ah, well you might have an inside view into it that i don't. i've only been here a little over a year.
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Looks cool! But how are they in practise? Isn't the metal a bit slippery? When eating noodles and the like. I remember using a pair of chines lacquer ones, and they were a lot harder to eat with than the ones of bamboo or wood.
Good work nevertheless.
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You are absolutely right,
I'm working on a further "embellishment" that would address that issue...
Stay tuned.
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Hey Martin,
It's 304 SS ,known here as "foodgrade".
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Thanks,i thought it would be 316 as 304 will oxidise.
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304 won't oxidize if it's used regularly.
that's why it's called "foodgrade".
316 will polish a little brighter but is also stiffer and slightly more brittle.
If I was making a stainless railing to be installed by the ocean,I would make THAT out of 316. But for forging I prefer 304 because it's just a bit more malleable.
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Fair point well made,just thought i would ask 
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Do you have any kind of texture on the tips of the chopsticks so that they can grip the food? I've eaten with both smooth ivory and steel chopsticks, and it's very difficult, even for people who have used chopsticks all their lives, if the tips don't have any kind of texture to help hold the food.
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This is true,
and I found out right away, as my friend ordered udon and struggled with the noodles...LOL
I am investigating how I might retrofit these initial pieces as they are not as yet textured on the tip.
The problem is to texture without giving too much of a rough surface so that microscopic particles cannot gain purchase...
I'm studying other commercial versions but pretty sure I have a novel solution...
I'll post it soon...
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I've got a pair of plastic ones which have three bands gouged around the circumference each of the tips. The bands are about 1/5" wide, about 1/8" deep, and about 1/4" apart from each other. The edges and corners are rounded. The gouges work really well.
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I'm investigating that design,
But I have another hand made pattern in mind,
modeled after nature...
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You'll have to let me know when you post the revamped chopsticks then.
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Frigin awesome!!!! I have a classmate that has been working on a pair of chopsticks since last year...lol How long did it take you to make these?
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Thank you Holly,
The first set took about 3 hours,
But I'm making about 10 at once now in the same amount of time.
Prototypes always take the longest cause your working the bugs out.
I made special jigs and tools to accelerate the process,and then do 10 at once and it's a much more efficient use of time...
These patterns are all from various railing stile forgings and show up much better on that scale 3/4 x 3/4 ,so there is some refinement that I'm trying to accomplish to adapt it to this small scale. And the adaptations will work for jewelry as well ,when I get the chance. I'm locked into finishing up these 250 Burning Man medallions at present...
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OMG sounds like any other type of metal smithing work...it always consists several hours plus! Too bad you don't live near, you could teach me alot..I think it be awesome to have a pair of handmade silver chopstixs! I wouldn't even know where to begin. I'm afraid to ask how much do you charge for those beautiful stixs?
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Right now they are $100 for a set.
But I'm trying to see how I can make them cheaper in the future.
Not sure if that's going to be possible though...
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Some work is definately just not cheap. Should never cheap out your work if it's not worth it. I would definately pay 100 bucks for handcrafted chopstixs
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Sometimes you simply can't make it cheaper.
Forging stainless steel is a bit tricky.
Way more difficult than making these in silver,but stainless is more hygienic and will last a lifetime.
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I bet, but you know, thats what makes a piece of artwork so lovely, is the time, effort, and techniques put into it. I wanna make chopstixs now! lol.
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I'm quite sure you on the skill,
and if you DO choose to make them in silver ,it has one distinct advantage over stainless steel other than it's softness and maleability,and that is ,that is looses heat faster so hot foods can be eaten sooner with silver utensils.
Coffee taster's spoons are always silver for this reason.
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Uhm, I didn't think about that. Would silver chopstix's last a good 20 years before they start to loose that ability?? How would you suggest a newbie to wash the silver before eating with them? Cause I know that almost all jewelry chemicals and materials are rather toxic. I always thought they told use to use the silver spoon in coffee so it doesn't explode the coffee mug if it's too hug lol. Maybe that's just a myth?
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I think silver chopsticks could last 2o years certainly.
The only risk would be if they were misused,since silver bends so easily(soft).
I'd simply wash in hot soapy water and rinse thoroughly since I'd assume the last phase would be wheel polishing with rouge.
I don't think there's be a need to use any chemicals for a piece like that.
And if they were kept in a little ornamented box,they'd probably be safer still,(hint,hint,hint).
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Yeah, last phase would be rouge and I always wash it with regular soap after that. I'm gonna have to guess on the gauge size for that lol, what do you suggest?
And I don't want them sitting as deco all the time. They need to be put to use! lol
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