Anyone using those MDF type of boards - Epicurean
I have a couple of butchers block I used.
Custom Walnut/Saffras variants, etc.
Never liked the thin silicone ones that come color coded - red, green, etc.
Recently picked up some large 18x12ish boards that are real thin - branded Epicurean. They appear to be similar to MDF like material but does not swell when wet.
So far, I like the fact that's it's light...can throw in in the DW for sanitary purposes and I can just lay it on my block and just swap it out to a *clean* board if needed. I DON't like the way it feels with my knives though. While it has some give, it's not like cutting on a edge grained board by far.
Any long term Epicurean users on the board ?
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a lot of chefs use these & you can get them to fit standard stainless equipment-- cold line etc. they take some getting used to, but i like them. use 1 at home along w 2 wooden boards. they are nice to use, dwer clean & portable when doing outdoor cooking, classes, demos. as olive oyl says don't forget damp cloth or paper towel to keep it from sliding across your work table
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I used an Epicurean board for a couple years. The convenience and weight are great but it really beats up knives. I won't cut on them at all anymore with my better knives. I just got a Sani-Tuff cutting board about a month ago and it's fantastic. It can't be put in the dishwasher but it's great to chop on and really heavy to boot. They're available at restaurant supply places. I mail ordered mine from Kerekes in Brooklyn.
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hi there .. I am a former restaurant owner & we used these boards in my place ..4 years of daily use and they were still great ... we used both sides & would put a damp dish towel under them to keep them from sliding... they are tough & went thru a commercial DW without any problems. .. we bought ours at a rest. supply though so I'm not sure of the brand.
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JasmineG
Dec 31, 2007 03:39 PM
I got one of the Epicurean boards for my mom a few years ago, and I really don't like cutting on it -- I don't like the way that knives feel on it at all, it's a really big contrast from cutting on wood. If I had to do it over again, I would not get that board.
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I used to use a butcher block cutting board but they kept warping after awhile. I'm sure I wasn't taking care of it properly. I've used the Epicurean for a few years and have no complaints. I bought a larger knock off that I use if I'm cutting up a chicken or something and need another one. FYI, the knock off isn't quite as good.
