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Sep 4, 2006 07:46 PM

Epicurean Cutting Surface -- Cutting Boards

These cutting boards have suddenly appeared at Whole Foods, Bed Bath & Beyond and Sur La Table. I don't know if they are a new product, but I've never seen them before.

The literature says they are durable, dishwasher safe, won't dull knives, will not harbor bacteria, are heat resistant and made in the USA from "an environmentally friendly natural wood fiber". And they are thin and light, even lighter than my thin bamboo cutting boards. Can this be true? Has anyone road tested these yet?

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  1. I have one epicurean board that I bought at WS. It was quite pricey but I am happy with it. It is durable. I have put it in the dishwasher. I don't have any bamboo boards to compare to, just a brand new imported european butcher block island top that I don't want to leave knife marks on. I bought the epicurean board at the suggestion of a friend who has a few and is happy with them. Since you say Bed, Bath and Beyond has them, i may pick up another with a 20% off coupon.

    1 Reply
    1. re: roxhills

      I like them and I have found the same product much cheaper and if you talk with them you can easily become an online dealer making good money!!

    2. I got one for free by attending a Wolf applicance demonstration, and we love it. I like the feel of the knife when I cut on it. I toss it in the dishwasher and it comes out fine. I've been looking for another one to buy and am glad to hear that they've got them at BB&B.

      1. Love it! I have cracked so many wood cutting boards. I'm not a delicate cook. These boards are durable, light weight and easy to clean. I've had mine for about 2 years now it's still one of my favorite pieces of equipment.

        3 Replies
        1. re: huruta

          I read elsewhere that they do dull knives, has anyone else had a problem with that? I saw them on Amazon and was thinking about purchasing one, but I do like a sharp knife . . .

          1. re: emoore

            Though I like my knives sharp, I'm not the most coordinated cook and have lots of "run-ins" with my knife and so for the sake of my fingers I don't sharpen them as often as most avid cooks. So for me this hasn't been an issue. I haven't noticed them being less sharp than they normally are since I started using the board. You could try a small one - they are about $10 - and see how you like it.

            1. re: huruta

              Come on now, don't tell me that you're really not sharpening your knives! There 6 year olds who know that a dull knife is more dangerous than a sharp knife. No wonder you have so many cutting problems.

        2. I got a slate Epicurean cutting board and am noticing slate colored marks on my food as I chop it. I guess my knife is picking up miniscule pieces of the board and depositing them on my food. Is anyone else having this problem?

          1. Slate, as in stone? If so, it's a terrible cutting surface and will damage your knives.