Chinese chopsticks are thicker in the middle, with a square-shaped top, and their bottom tapers off into a point. According to Timm Leo, a writer for The Epoch Times newspaper, “A common style of chopsticks has round and square ends, reflecting heaven, which is depicted as circular in Chinese thought, and earth, which is represented by square shapes.”  The traditional Chinese believed that earth was square and heaven was round- same as the shape of chopsticks.

Since Korean chopsticks are mostly metallic, they are slippery to handle. These chopsticks are made flatter and rough at the ends in order to allow the hand to have a better grip and grab the food. In Korea, a set of chopsticks and spoon are called “sujeo”.  Korean people use spoon and chopstick rest, which called “sujeo set”, a piece of is tableware for resting a spoon and chopsticks without them touching the table.