Well, it was weird for me... but it wasn't bad.
Other thing, I must have read your first post too quicky (sorry I was on phone!). The chopsticks you used were attached by rubber? I don't know this kind. But I know another kind, used for cooking, they are very very long and tied by a string.
Concerning the use of chopstick, I will try to explain it (but it would be hard by words!)
- The lower chopstick is held sitting on the last phalange of your major finger, in front, and sitting on the rear between the claw made by the junction of your inch and index. This chopstick shouldn't move.
- The upper chopstick is held by the tip of your index and tip of inch, as about third or 40% of the lenght of the stick (from tip). It moves and acts like a claw. The tip of upper and lower would be at the same level (in lenght).
With practice you should catch a rice grain.
Sorry if the explanations are not clear, as I'm french maybe my english has not too much accuracy.
