Making chopsticks

Honestly, can't really understand people who can't take a joke, which this post mostly started out to be. I mean, c'mon, a five minute video on making chopsticks? It sounds absurd...Like a Monty Python skit...It's not silly to point out that you're OVERPAYING for the convenience.
5 min video??? you got the condensed version? The video is actually 28 min long. 😵‍💫
 
you're OVERPAYING for the convenience.

Gotta point out that this is how grocery stores, clothing outlets.. hell, a huge chunk of our capitalist system works...

If you've even eaten from a can or bag, or eaten non-native produce... You've also overpayed for convenience.

When analyzing it THIS way, it's much easier to factor in "personal worth"... Like how much WOULD I pay to eat a mango

;)

I, PERSONALLY, find the video, as you said, to be quite reminiscent of a month python sketch though!

🤣🤣
 
This is my impression of what I might hear if I were to listen to this video:

It's important to facilitate the exploration of all the nuances of chopstick creation methodology. Chop-sticking and chopstick creation is at the meeting and confluence of both horticultural and aesthetic considerations. This means that the chopstick directly influences and facilitates tree health both in the root system and photosynthetically as the tree uses photons from sunlight to change carbon dioxide and dihydrogen monoxide into sugars which are then usable by the tree.
You left out 'elongating'😅
 
5 min video??? you got the condensed version? The video is actually 28 min long. 😵‍💫

It's all good!
Ryan can sell his trees and kits for those who appreciate them. The Japanese culture leads to strong attention to details that bring excellence, particularly with bonsai. I have no doubt that Ryan's trees and goods are geared toward that standard of excellence. Those who wish for that level of excellence certainly have the right to do so.
As for me, I tend to be more pragmatic. I am capable intellectually and physically to do things to that level of excellence and I have. I just I don't want to spend that much time, energy, and money with bonsai. I am more at that level of "Play with small trees, reap small pleasure."
 
Last edited:
1000 grit won't do anything to bamboo other than polish it, heck, 600 grit will start the polish on hardwoods.

100 - 120 would be enough for what he is doing, maybe 220 if you want it really smooth, which you probably won't. Anything above that is prepping the wood for gluing/finish.


This statement needs to be bolded out and make a sticky... one point that Ryan/Bjorn/___ insert any bonsai artist that has been doing this for more than a minute name advocates. The last thing you want are voids between roots when repotting, especially in trees that rely on the roots below the trunk or Shin as Ryan calls it.

Which brings the point that Ryan stated on the video, a sharp point to help the chopstick glide between the roots instead of mashing them down.
Ah, ok. I realize that 1,000 may be too fine. 100 just seemed too coarse to me, but maybe it works for bamboo. I used to grind stainless with 80grit and it was always chewed up. Always went back with a finer/ used belt to smooth it out. Used 200grit flap wheels on an air die grinder to really polish stuff up nice
 
This is my impression of what I might hear if I were to listen to this video:

It's important to facilitate the exploration of all the nuances of chopstick creation methodology. Chop-sticking and chopstick creation is at the meeting and confluence of both horticultural and aesthetic considerations. This means that the chopstick directly influences and facilitates tree health both in the root system and photosynthetically as the tree uses photons from sunlight to change carbon dioxide and dihydrogen monoxide into sugars which are then usable by the tree.
😂
 
Honestly this site sometimes, almost, makes me feel bad for the guy (Ryan), way too much ball busting for no reason. The content is solid and if someone wants the convenience of buying something to take advantage of said content right there, on the site, then why not?… and as others have said it’s just plain silly to fault someone for having a business that sells these things.

…all that said…

@mrcasey nailed the Ryan Neil narration style, that cracked me up, but in good fun.🤣
About 10 years ago, Mike Hagedorn invited me to email Ryan a question about Ryan's repotting methods. I'm sure at the time, Ryan was very busy working his ass off and struggling to gain his footing as a businessman. Without asking me to compensate him for his time and expertise, he emailed back promptly with a very kind and informative response. The dude could not have been more selfless. I'm certain that there are and have been bonsai professionals in the U.S. with his level of horticultural knowledge. But the guy has ambition, energy, and 10,000-watt charisma that I've never seen before in the bonsai business world. He's used technology, social media, and his own personality to present modern bonsai at a high level. Seems to be a great guy.
 
Honestly, can't really understand people who can't take a joke, which this post mostly started out to be. I mean, c'mon, a five minute video on making chopsticks? It sounds absurd...Like a Monty Python skit...It's not silly to point out that you're OVERPAYING for the convenience.
Ok, so is it a joke or are you peeved about someone overpaying (in your opinion) for convenience?… which in itself is a silly thing to even concern yourself with. I mean, who cares? 🤷🏻‍♂️

(Besides you apparently🤔)
 
Ok, so is it a joke or are you peeved about someone overpaying (in your opinion) for convenience?… which in itself is a silly thing to even concern yourself with. I mean, who cares? 🤷🏻‍♂️

(Besides you apparently🤔)
I'm not peeved about anything. I posted because I thought the 28 minute video about making chopsticks was funny, or at least worth a chuckle or two. TWENTY EIGHT MINUTES OF CHOPSTICK MAKING??? C'mon, that's funny. It's even a pretty good double entendre for, well, whatever you want.

I frankly don't care what people pay. I merely pointed out the humor in the vid, the availability of cheaper materials and ways to get it (just as Ryan has).
 
I'm not peeved about anything. I posted because I thought the 28 minute video about making chopstick was funny, or at least worth a chuckle or two. TWENTY EIGHT MINUTES OF CHOPSTICK MAKING??? C'mon, that's funny. It's even a pretty good double entendre for, well, whatever you want.

I frankly don't care what people pay. I merely pointed out the humor in the vid, the availability of cheaper materials and ways to get it (just as Ryan has).
Ok, I get it, it’s just that the first line of your OP had some humor but that was followed by a paragraph long gripe.
 
Ok, I get it, it’s just that the first line of your OP had some humor but that was followed by a paragraph long gripe.
:rolleyes: OK, so you don't like my humor. Everyone's a critic. The way I wrote it was hardly serious.
 
LMAO .. what are they gonna charge $100 for a bundle of them?

The nuances and capacity to understand the fundamentals for your chopstick is really important for maximizing the potential for repotting your tree. The detailed design of this Thor Horvilla chopstick will go for 500 dollars. The rugged design and the simple nuances of ergonomics to help you really poke those soil down like never before.
 
I will say though - marketing aside - seeing a bunch of older bonsai folks with hand wraps for joint pain (or whatever else) definitely has me wondering if Ryan has a point about these wire cutters:


"This tool easily cuts the thickest gauges of wire, minus the wear and tear on your hands. Finally expand your capacity for applying heavy wire with ease and confidence. Use this tool to save your hands, so you may wire bonsai for years and years to come."

If I worked with larger trees / larger gauge wire that marketing might work on me...
He isn’t the only one to use those wire cutters , I got those exact ones from bonsai tonight and they are perfect. So I will give him tht
 
I agree... I buy them from Amazon. Ryan is a little OCD, and the take away I got from some of the video was just the way he sets up the tip of the chop stick to help "push" the soil into pockets, instead of a flat tip that could crush akadama. I hate working with raw bamboo, we used it during my childhood to make custom oversized kites for it's strength and light weight, fences, and some furniture... sucks ass trying to get the splinters out of your skin as the fibers will grip as you pull them out.
You use the pointy end of a restaurant chop stick for small grams , and blunt end for larger grains.
 
😂 Too new to comment, but I thought it was hillarious if a bit annoying... Well, could not help myself and commented. Agree with all of the above.
Look at that gorgeous ginger tooshie, what a pretty kitty cat.
 
Back
Top Bottom