- Natural wood fiber based cutting surface environmentally friendly trees are harvested from managed forests. Made in the USA
- Surfaces are dishwasher safe or are easily cleaned with soap and water. National Safety Foundation (NSF) approved. Knife Friendly. Maintenance free, no need to oil or bleach. Material developes a richer color over time.
- Preferred material for food preparation by chefs and commercial kitchens for over 40 years. Temperature resisitant to up to 350 degrees. Use as a trivet without leaving browned rings from pots and pans.
- Enginered space for handling and hanging.
Product Description
Epicurean Cutting Surfaces are a practical and distinctive improvement from poly, glass and wood cutting boards. They have all of the best qualities and none of the bad-in one highly functional surface. Every design is thoughtfully detailed for functionality in use, clean up and storage. This Epicurean Cutting board is designed to fit in the dishwasher and is NSF approved, so that you can be assured that they will be easy to clean and will not harbor bacteria. Cu… More >>
Epicurean Kitchen Series 15-by-11-Inch Kitchen Cutting Board, Natural
Tags: 15by11Inch, board, Cutting, Epicurean, Kitchen, Natural, Series
5 Responses to “Epicurean Kitchen Series 15-by-11-Inch Kitchen Cutting Board, Natural”
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Filled Under: Kitchen
August 29th, 2010 at 12:43 pm
Quite simply, this is the best cutting board I’ve ever owned. It’s lightweight but very sturdy, it doesn’t dull my knives, it’s resistant to bacteria, and it’s DISHWASHER friendly – the board fits into the bottom rack of my dishwasher without a problem. Try doing that with an old wooden board! The Epicurean is also really good looking, even after months and months of hard use, and has a pleasant feel as well, not rough and scored like wood or plastic can get. I don’t think I could ask for more from a board (unless it could wash itself, but that’s just wishful thinking…).
Rating: 5 / 5
August 29th, 2010 at 1:27 pm
At first I thought this cutting board was a bit pricey. I’ve paid less for wood, plastic, and bamboo boards that were larger. That being said, this is the only board I’ve owned that has been worth the money I spent on it. It has held up remarkably well to hard use/abuse in my kitchen. I use it multiple times daily, and while it’s starting to show a little wear (I’ve had it for around 6 months), it’s far from needing to be replaced. It has far fewer gouges/scratches than a bamboo or wood board easily 1/10th its age, which means it’s far less of a bio-hazard. You can also put it in the dishwasher, which is a plus (though I use it so often that I rarely wash it in the dishwasher). I also like the slate color… that way it won’t be stained by curries and other such items that eventually left my white plastic cutting board looking like someone did something unpleasant on it.
Rating: 5 / 5
August 29th, 2010 at 3:20 pm
This size is perfect for out daily use. I like a wood board, but most of them are heavy. This one is light and not a plastic. It developed marks easily though. The price is quite high, but we want just one good cutting board, not many cheap one that too heavy or plastic.
Rating: 4 / 5
August 29th, 2010 at 5:25 pm
I purchased the black epicurean cutting board 4 months ago. Originally we were very pleased with it. Easy to clean, no odors however over the last few weeks we have found that the black coating is peeeling and you can find traces of it in the food. Example, black specks in the chopped garlic. I believe this a serious concern. I do not recommend this board to anyone.
Rating: 1 / 5
August 29th, 2010 at 6:28 pm
My wife and I bought one of these boards a couple years ago. It still works great although it has acquired some stains on it from letting things sit on it (our bad). Another poster recommended bleach powder — will try. At first, I was annoyed that there wasn’t an anti-skid bottom to the board but then realized that it was nice to have two sides (to balance the knife marks which are minimal). I use a piece of anti-slip shelf liner (the rubbery mesh stuff) to hold it in place when I’m cutting up veggies. I agree with Alton: do not use a glass cutting board. They really dull your knives. You need a board to give a little to the blade; this board fits the bill with little maintenance.
Rating: 4 / 5