South Korea's tradition of using metal chopsticks

The preference for metal chopsticks in South Korea, which are often long, flat, and more difficult to use than wooden alternatives, is rooted in both historical safety and modern hygiene.

Historically, the tradition traces back to the Three Kingdoms period (Baekje, Goguryeo, and Silla). Royalty used silver chopsticks as a protective measure against poisoning; silver would discolor when exposed to impurities like sulfur often found in arsenic. Over time, this practice of using precious metals spread from the aristocracy to the general public, eventually transitioning from silver to brass, tin, and modern stainless steel.

From a practical standpoint, metal chopsticks offer superior durability and hygiene. Unlike wood or bamboo, which can develop scratches and crevices that harbor bacteria, mold, and food residue, stainless steel chopsticks have a smooth, non-porous surface that is waterproof and easier to sanitize.