Retention of a skill was estimated after using a training device to assist in correcting the use of chopsticks. Simulated food-serving tasks (pulling, pinching, and moving tasks) were administered twice with a 1-mo. interval. The current work was based on 22 of 30 persons who had practiced the use of the scissor-pinching technique with chopsticks. A control group of 22 who typically used the pincers-pinching technique was also recruited for comparison. Analysis showed 1-mo. retention of skill at the pincers-pinching technique using three measures, since no difference in performance between the groups was noted.
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