Splitting the Chopsticks


Yizhen Jia, Sharon Leung, Prisilla Hui, Amir Kaveheit, Hilda Lam


Disposable Chopsticks:
1. made of bamboo or wood.

2. used especially in restaurants.

3. partially cut and must be split into two chopsticks by the user to demonstrate that they have not been previously used.




Interaction Analysis

What problems occur during the interaction?
– Chopsticks don’t break evenly
– Lots of splinters – results in injuring the user. When user attempts to fix this problem, it causes more inconvenience or more injury.

hy do they occur?
– Low quality wood is used to produce the chopsticks.
– Misaligned grain can affect uneven breakage.
– Unfinished (laquer, polish, sanding) wood is more prone to splinters.
– Chopstick is not sanded to a design that is less likely to break unevenly.

good vs. bad quality

Is it related to the design of the chopsticks or to the user’s breaking methodology?
– Splinters may already exist due to bad manufacturing but more splinters can be created after breaking.
– Generally there is no wrong way to break chopsticks. The problems that occur in this interaction is rarely related to the user.

How do these problems affect the usability?
– Uneven breakage is a small inconvenience. In general, most people do not notice this problem and it does not prevent them from eating normally.
– Splinters cause discomfort and sometimes can injure the user while they are using the chopsticks or attempting to remove the splinters.


Proposed solutions
•Due to the nature of these disposable chopsticks being as “cheap” as they are, we will keep the material as aspen wood.
•Dipped laqcuerfinishing can be an option and sanding to a better smooth finish can also decrease splintering problems
•Shaping of the chopstick is found to be a true solution to overall quality of chopstick.

Existing solutions
•The cylindrical tapered chopstick has been invented
•However it could include shorter length and better finishing


1. Chopsticks


2. Disposable Chopsticks:


4. Bad quality:


5. Good quality:


8. solution: