This invention belongs to the field of bamboo and wood tableware
processing technology, specifically a method for preparing chopsticks using a purely physical
carbonization process. This method includes steps such as
raw material selection, bamboo splitting and skeining, high-temperature
carbonization,
moisture rebalancing, re-
carbonization and conditioning, segmentation and
sharpening / beveling,
polishing, sorting, and sterilization. Through a composite treatment of primary carbonization,
moisture rebalancing, secondary carbonization, and conditioning, this invention thoroughly decomposes and denatures the sugars, proteins, and other nutrients within the bamboo and wood, destroying conditions for mold growth. Simultaneously, the natural coloring occurs during carbonization, eliminating the need for
sulfur fumigation and
hydrogen peroxide bleaching. Combined with multiple physical
polishing processes, this results in healthy chopsticks with a
smooth surface, free of paint and
wax, and with zero
chemical residue. This invention's process is green and
environmentally friendly, producing safe, non-toxic chopsticks with excellent mold resistance, dimensional stability, and resistance to deformation, meeting
food contact material
safety standards and possessing promising market application prospects.