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Epicurean Boards and Harder Steels

chefwong Nov 2, 2008 10:53 AM

It's official. We've had the epicurean boards for about 2 weeks now & I don't like how my harder steel knives feel on the Epicurean boards. They feel fine with my GF's wusthof german steel.

My steel is more Jap knives across the board, with a Suien cleaver as my go to knife..
I still prefer using the my walnut chopping board for this.

I love the weight/overall footprint of these boards know. Easy to *dedicate* them to certain tasks - raw vs cooked, and you can throw them into the DW to boot.

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  1. UnConundrum RE: chefwong Nov 2, 2008 05:14 PM

    I agree with you. I much prefer rubber or natural wood for my knives. Edge lasts much longer, and no chipping.

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