I’m not one to hype up kitchen gadgets, but the Epicurean cutting board has earned its spot as a must-have in my home. It’s not just a slab for chopping veggies—it’s a game-changer for anyone who spends time in the kitchen. Lightweight, durable, and eco-friendly, this board makes prepping meals feel effortless. Whether you’re slicing, dicing, or serving up a charcuterie spread, it’s got you covered. Trust me, once you try it, you’ll wonder why you didn’t upgrade sooner. Let’s explore why this board deserves a place on your counter.
My Journey With The Epicurean Cutting Board
I’ll be honest—when I first got my hands on the Epicurean 11.5 x 9-inch cutting board, I wasn’t expecting much. I’d been through my fair share of cutting boards: flimsy plastic ones that warped in the dishwasher, heavy wooden ones that soaked up garlic smells like a sponge, and even a bamboo board that cracked after a year. So, when this sleek, lightweight board arrived, I was skeptical. It looked almost too simple, with its smooth, natural-toned surface and a thumb hole in one corner. But after a month of using it daily, I was hooked.
The first thing that struck me was how light it was. At just a quarter-inch thick, it felt like I was holding a piece of cardboard, but don’t let that fool you—this thing is tough. I chopped everything from carrots to chicken on it, and it didn’t flinch. The Richlite material, a paper composite made from recycled paper and food-safe resin, gives it a unique feel. It’s not as hard as glass (thank goodness, because I hate that knife-dulling screech), but it’s firmer than wood, which makes slicing feel precise. I also loved that I could use both sides of the board, doubling my workspace without cluttering the counter.
One evening, I decided to test its versatility. I prepped a full dinner—diced onions, sliced bell peppers, and carved a roast chicken—all on the same board. The non-porous surface meant no lingering smells, and cleanup was a breeze. I tossed it in the dishwasher, and it came out looking brand new. Another time, I used it as a trivet for a hot skillet straight from the oven. It handled the 350°F heat without a mark. That thumb hole? Genius. I hung it on a hook in my kitchen, saving drawer space and adding a touch of style. This board isn’t just functional; it’s become my go-to for everything from meal prep to impromptu cheese platters when friends drop by.
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What Makes Epicurean Cutting Boards Shine
- Durability That Holds Up
You know those cutting boards that start showing deep gashes after a few weeks? Not this one. The Epicurean board’s Richlite material is built to last. I’ve been using mine daily for months, and while there are some light scratches, it’s nowhere near the gouged mess my old plastic boards became. The composite is dense and resilient, so it takes a beating without warping or cracking. Plus, it comes with a limited lifetime warranty, which gives me peace of mind that it’s not a one-and-done purchase. If you’re tired of replacing boards every year, this is a solid investment.
- Knife-Friendly Surface
I’m picky about my knives, and I hate surfaces that dull them faster than a bad sharpening job. The Epicurean board strikes a perfect balance—it’s firm enough to give you control but soft enough to keep your blades sharp longer than glass or bamboo would. I noticed my chef’s knife glides smoothly without catching, making chopping feel almost therapeutic. It’s not as forgiving as a thick wooden board, but it’s close enough that I don’t worry about my edges wearing down too quickly.
- Dishwasher-Safe Magic
Let’s talk about the real MVP feature: this board is dishwasher-safe. After years of hand-washing wooden boards to avoid warping, I can’t tell you how freeing it is to toss this one in the dishwasher and call it a day. The non-porous surface means it doesn’t soak up water or harbor bacteria, so it comes out clean and odor-free every time. For busy folks like me, this is a lifesaver. You don’t have to babysit it with special soaps or drying racks—just pop it in and move on with your life.
- Eco-Friendly and Made in the USA
If you’re trying to make greener choices, this board’s got your back. Made from recycled paper and a food-safe resin, it’s a sustainable alternative to plastic boards that end up in landfills. The manufacturing process is eco-conscious, with certifications like Greenguard and FSC to back it up. Plus, it’s crafted right here in the USA, which feels good to support. You’re not just buying a cutting board; you’re making a choice that’s kinder to the planet.
- Lightweight and Versatile
At just 1.5 pounds, this board is easy to maneuver. I can grab it with one hand, flip it, or carry it to the table for serving. The thumb hole makes it a breeze to hang or hold, and its slim profile means it doesn’t hog storage space. I’ve used it for everything from chopping herbs to serving crackers and cheese at a party. It’s not just a kitchen tool—it’s a multi-tasker that fits seamlessly into your routine.
The Downsides You Should Know
- Not the Softest on Knives
While the Epicurean board is kinder to your knives than glass or bamboo, it’s not as gentle as a thick hardwood board. If you’re using high-end cutlery and obsess over keeping your edges razor-sharp, you might notice a slight dulling over time. I didn’t find it significant enough to bother me, but if you’re a professional chef or a knife nerd, you might want to pair this with a softer board for delicate tasks.
- Slippery on Some Counters
This board’s lightweight design is a blessing, but it can slide around on slick countertops if you’re chopping vigorously. I’ve had it scoot a bit while dicing onions, which was annoying. A damp towel or silicone mat underneath solves the problem, but I wish it had rubber feet like some of Epicurean’s other models. If you’re a heavy-handed chopper, keep this in mind.
- Formaldehyde Concerns for Sensitive Folks
The Richlite material uses phenol-formaldehyde resin, which raised my eyebrows at first. After digging into it, I learned that the cured resin emits negligible formaldehyde—about 0.001 ppm, less than what’s in urban air. For most people, this isn’t an issue, but if you’re chemically sensitive, you might notice a faint smell when the board is wet, especially when new. Letting it off-gas for a few weeks or running it through the dishwasher a few times usually clears it up.
- Limited Aesthetic Appeal
Let’s be real—this board isn’t winning any beauty contests. It’s functional and sleek, but it lacks the warm, unique grain of a walnut or maple board. If you love the look of natural wood or want a showstopper for your charcuterie spread, you might find the Epicurean a bit plain. I don’t mind the minimalist vibe, but it’s not as Instagram-worthy as some other options.
How To Keep Your Epicurean Board In Top Shape
- Cleaning Made Simple
One of the best things about this board is how easy it is to clean. After every use, I rinse it under warm water with a dab of mild dish soap. For stubborn stains, like from beets or turmeric, a soft sponge does the trick—no harsh scrubbers needed. The non-porous surface means odors don’t linger, so you won’t be smelling last night’s garlic in your morning fruit salad. If you’re in a rush, toss it in the dishwasher. It’s designed to handle high heat and detergents without warping or losing its finish.
- Skip the Oil and Wax
Unlike wooden boards, this one doesn’t need oiling or waxing, which is a huge time-saver. I used to dread pulling out the mineral oil for my old maple board, but with the Epicurean, maintenance is practically nonexistent. The Richlite material is sealed and non-porous, so it doesn’t absorb moisture or require conditioning. Just keep it clean, and it’ll look good as new for years.
- Handle Heat with Care
This board can double as a trivet for pots up to 350°F, which is awesome for saving counter space. I’ve set hot skillets on it without a hitch, but I wouldn’t push it beyond that temperature. Extreme heat could damage the resin, so don’t use it as a baking sheet or leave it on a stovetop burner. Treat it like a trusty sidekick, not a superhero.
- Store It Smart
Thanks to the thumb hole, I hang my board on a hook in my pantry, which keeps it out of the way and lets it air-dry. If you’re stacking it in a drawer, make sure it’s dry to avoid trapping moisture (though the non-porous surface makes this less of a worry). Its slim profile means it won’t take up much room, so you can easily store multiple boards without cluttering your kitchen.
- Watch for Slipping
To prevent the board from sliding during heavy chopping, I sometimes place a damp cloth or silicone mat underneath. It’s a quick fix that makes a big difference, especially if you’re working with wet ingredients like raw meat. If you’re buying a new Epicurean board, consider one with rubber feet for extra stability, though those models are pricier.
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How Epicurean Stacks Up Against The Competition
- John Boos Maple Wood Boards
I’ve always admired John Boos boards for their heirloom quality. Their maple wood boards are thick, gorgeous, and gentle on knives, with a natural antimicrobial property that’s great for meat prep. But they’re a commitment. They’re heavy—my 18 x 12-inch Boos weighs a whopping 10 pounds—and they require regular oiling to prevent cracking. Unlike the Epicurean, they’re not dishwasher-safe, so cleanup involves hand-washing and air-drying. If you love the classic look of wood and don’t mind the upkeep, Boos is a dream, but for low-maintenance ease, Epicurean wins hands-down.
- OXO Plastic Boards
OXO’s plastic cutting boards are budget-friendly and practical, with non-slip grips that keep them steady on the counter. I used one for years, and it was great for quick tasks. But plastic boards develop deep grooves over time, which can harbor bacteria, and they’re not as eco-friendly as Epicurean’s recycled composite. They’re also less durable—mine warped after a few dishwasher cycles. If you need a cheap, no-fuss option, OXO’s fine, but Epicurean’s longevity and sustainability make it a better long-term choice.
- Teakhaus Teak Boards
Teakhaus boards, made from water-resistant teak, are a favorite among chefs for their durability and low maintenance compared to other woods. I tested one, and it felt softer under my knife than the Epicurean, which is a plus for blade longevity. But teak boards still need occasional oiling, and they’re pricier and heavier than Epicurean’s composite. They also lack the dishwasher-safe convenience. If you prioritize a natural, knife-friendly surface and don’t mind a bit of upkeep, Teakhaus is fantastic, but Epicurean’s ease of care edges it out for daily use.
- Bamboo Boards by Royal Craft
Bamboo boards, like those from Royal Craft, are lightweight and affordable, with a harder surface than most woods. I liked their eco-friendly vibe, but they’re not as knife-friendly as Epicurean. My bamboo board dulled my knives faster and developed cracks after a year. Bamboo also requires oiling and isn’t dishwasher-safe. While it’s a greener choice than plastic, it doesn’t match Epicurean’s non-porous, maintenance-free appeal. If you’re on a tight budget, bamboo’s a decent pick, but Epicurean’s durability makes it worth the extra cost.
Frequently Asked Questions
No, Epicurean cutting boards don’t contain microplastics. They’re made from Richlite, a composite of recycled paper and a food-safe phenolic resin. Unlike plastic boards, which can shed tiny plastic particles during use, the cured resin in Epicurean boards is stable and non-porous, so it doesn’t break down into microplastics. This makes them a safer, eco-friendly choice for your kitchen.
Gordon Ramsay has been spotted using Boos Block maple wood cutting boards in his TV shows and restaurants. These thick, durable boards are a favorite among professional chefs for their knife-friendly surface and antimicrobial properties. While they’re top-notch, they require more maintenance than Epicurean boards, which offer a low-maintenance alternative for home cooks.
Yes, Epicurean cutting boards are safe for food prep. They’re made with Richlite, certified by the NSF for sanitation and food safety. The non-porous surface prevents bacteria growth, and the phenol-formaldehyde resin emits negligible formaldehyde (0.001 ppm) once cured, well below safety thresholds. However, chemically sensitive individuals might notice a faint odor when the board is wet and may need to let it off-gas before use.
Absolutely, you can cut raw meat on an Epicurean board. Its non-porous surface doesn’t absorb juices or harbor bacteria, making it ideal for raw meat. Plus, it’s dishwasher-safe, so you can sanitize it easily after use. For extra safety, I use one side for meat and the other for veggies to avoid cross-contamination, but a thorough wash works just as well.
Final Thoughts
After months of chopping, slicing, and serving, I’m sold on the Epicurean cutting board. It’s not perfect—it could be kinder to knives and less slippery—but its durability, ease of care, and eco-friendly design make it a standout. Whether you’re a busy home cook or a weekend meal prepper, this board simplifies your kitchen routine. Don’t settle for flimsy plastic or high-maintenance wood. Grab an Epicurean board and see why it’s my go-to. You’ll thank yourself every time you dice an onion.