The eco-friendly, natural wood fiber in Epicurean cutting boards has more than 60 years of history in an array of practical applications. Originally used in aerospace when introduced in the 1950s, in the 1960s it was developed for cutting and food prep surfaces in commercial kitchens all over the US.
Remarkable material is non-porous and certified by the Forest Stewardship Council and the National Sanitary Foundation. It’s easy to clean and will not harbor bacteria. Boards develop a richer color with use. As the boards are heat resistant to 350°F, you can use them as trivets without leaving a blemish. Unlike wood and bamboo, these can be cleaned in the dishwasher. All Epicurean products are responsibly made in Duluth, Minnesota, USA.
I use mine for almost everything that I need to cut on. My favorite use if for pizza. I simply slide a hot pizza onto the board, use my rolling cutter to cut into small pieces and serve. These clean us so easily and make a great surface to cut and serve on. I cant suggest these enough
I think these are one of the handiest little cutting boards there are. They won't dull your knive. They are easy to clean. They are easy to store. And you can put them in the dishwasher.
For their size, they are a little heavy. But that's about the biggest drawback. Over time they will get marked up a little, but nothing too bad unless you are just improperly sawing away on them with a serrated blade or something of that sort. They won't get marked up nearly as bad as plastic or even wood where the grain of the board runs the length of the board.
Plastic will dull your knives and glass is even far worse.
The only type of board I've found to be better than these is a good end grain cutting board done by a local carpenter or a good company like Boos. If you get a cheap end grain cutting board then they'll want to split apart.
But end grain cutting boards have a couple disadvantages to these boards. They're far heavier and harder to store. And you can't stick them in the dishwasher to clean them.
I do basically all of my cutting on these boards or end grain cutting boards. Nothing else performs well enough for me
I've had this board for years. Doesn't dull knives, lightweight, easy to store (on end), easy to clean, and good-looking. Yes, it gets knife marks; you can see them (and so what? It is a cutting board), but I ran my hand over the surface, and I can't feel them, so I don't think bacteria or anything is getting in. It's my only cutting board, and I use it just about every day.
I'm coveting one of the black ones now, but not sure I can justify that since the one I have is still just about perfect.
Not a cheap cutting board compared to others but definitely worth it. This is my raw meat cutting board. Toss in the dishwasher and we're good to go. Nice weight helps it stay in place. I have the largest size and it works well for almost any job.
I've been pleased with these boards, I have three. Lightweight, easy to clean, durable. I wouldn't put them in the dishwasher myself but to each his/her own. They are so easy to clean I don't really see the point. My wife really loves them over my heavy cutting boards! Do they dull knives or not is yet to be determined..
Does this board have a well aroud the edge on one side?
A shopper on Dec 10, 2014
Best Answer:I bought the smallest and medium sized one recently, and both of these did NOT have a well, as I had hoped. I Years ago (at a different store) I had purchased the largest one which had a well surrounding the board; by the pictures, it does not appear that these are the same kind.