Epicurean cutting boards: a cut above the rest?
You finally bought yourself a set of beautiful, sharp kitchen knives. They cut tomatoes like butter. But now you have a problem: you need a cutting board that won’t quickly dull its sharp edges. Or maybe you’re just sick of plastic boards that get dirty, warp, and generally look sad. Finding the perfect cutting board is harder than you might think!
People have been talking a lot about the Epicurean cutting board lately. They say they will be easy to clean, knife-friendly, and strong. But are they really worth the hype and the money? A good cutting board is a must-have for anyone who enjoys cooking. It’s one of those tools that can make all of your prep work go more smoothly and be more fun.
Let’s break down the facts about the Epicurean cutting board. We’ll talk about what makes them different, weigh the pros and cons, and compare them to regular wood and plastic. By the end, you’ll know if one is worth a prime spot on your counter.
What is an Epicurean Cutting Board?
First of all, these boards are not made of wood or plastic like most boards. Richlite is a composite material made from many layers of paper pressed together with a food-safe resin. This process creates a surface that is very strong and long-lasting. It’s actually the same stuff that goes into making skateparks that last a long time and professional kitchens!
This unique construction gives Epicurean boards their signature characteristics:
- Non-porous surface: It won’t hold onto harmful bacteria or smells.
- Knife-friendly: The surface has just the right amount of give to keep your knife’s edge safe.
- You can put a hot pan on it (up to 176°C/350°F) without worrying about it.
- Safe for the dishwasher: cleaning is a breeze.
The Pros: Why Chefs and Home Cooks Love Them
So, what makes these boards so important to people? In the end, it all comes down to a few great benefits that make common kitchen problems go away.
Unmatched Hygiene and Easy Cleaning
This is a big one. The non-porous surface is a big step forward for kitchen hygiene. The Epicurean surface is solid all the way through, unlike wood, which can soak up liquids, or plastic, which can get deep grooves that trap bacteria. This means that there won’t be any weird smells from the garlic you used last night or any stains from the beetroot salad that won’t come out.
What is the best part? You can just put it in the dishwasher. This is pure freedom for anyone who has ever scrubbed a wooden board and then waited for it to dry, wondering if it was spotless. It’s a huge time-saver, and you can be sure that your board is always clean.
Kind to Your Knives
You don’t want a cutting board that dulls your knives if you’ve spent a lot of money on them. Glass, stone, and marble boards are known for ruining knives. The Epicurean board feels solid, but the paper composite material is soft enough to be easy on your blades. They’ve gotten it just right, even though it’s a tricky balance. This one thing makes them a favourite among foodies who want to protect their money..
Durability and Longevity
These boards are made to last. I’ve had my Epicurean board for more than five years, and even though I use it every day and put it through the dishwasher a lot, it still lies perfectly flat on my counter. Unlike some of my other wooden boards, it hasn’t warped, cracked, or split.
And don’t forget that it can handle heat! It’s beneficial to be able to use it as a makeshift trivet for a hot pan in a busy kitchen. It quickly changes from a prep station to a work surface for many uses..
The Cons: What to Consider Before You Buy
Of course, not every product is right for everyone. Being honest about the possible downsides is essential so you can make a wise choice.
The ‘Feel’ and Sound
The way the user interacts with it is a little different from a regular wooden board. When you use a knife on the composite surface, it makes a much louder and more “clacky” sound. Some cooks find this sound a little annoying and miss the soft, satisfying thud of a knife hitting wood. Some people don’t like that it feels harder under the knife than a soft maple or walnut board..
They Show Their Battle Scars
These boards are resistant to staining, but they can still get scratched. Your Epicurean cutting board will get a patina of fine knife marks over time. These scratches are just for looks and don’t affect the board’s cleanliness or performance because they don’t make the deep grooves that plastic boards do, which hold bacteria. This isn’t the board for you if you want one that will always look perfect.
The Price Point
Let’s talk about cash. Epicurean boards are definitely more expensive than most plastic boards, and they can even be more costly than some wooden boards. You should think of it as an investment. Instead of just another disposable kitchen item, you’re paying for a tool that is durable, long-lasting, and very clean, which makes your kitchen work easier.
How Do They Stack Up Against Other Materials?
Here’s a quick comparison of Epicurean boards with the other two main options: wood and plastic. This should help you make up your mind.
| Feature | Epicurean | Wood | Plastic |
|---|---|---|---|
| Hygiene | Excellent (Non-porous, dishwasher safe) | Good (but requires proper cleaning & can stain) | Poor (scratches deeply and can harbour bacteria) |
| Maintenance | Low (Dishwasher safe, no oiling) | High (Hand-wash only, requires regular oiling) | Low (Dishwasher safe) |
| Knife-Friendliness | Very good | Excellent (softer feel) | Fair (can dull knives over time) |
| Durability | Excellent (resists warping & cracking) | Good (can warp or crack without care) | Poor (warps easily, gets deep cuts) |
| Heat Resistance | Excellent (up to 176°C/350°F) | Poor | Poor |
| Price | Mid-to-High | Mid-to-High | Low |
Conclusion:
Is an Epicurean cutting board really better than the others?
Epicurean boards are a great new kitchen tool that lives up to their promises of excellent hygiene, long-lasting use, and being safe for knives.
They are for people who cook at home and want things that are easy to use and don’t need a lot of care. They make cleaning up easier, keep your expensive knives safe, and give you a stable surface for all your cooking adventures.
But there are some downsides to them. If you love the classic look and quiet feel of a wooden board, or if price is your primary concern, they might not be the best choice for you. An Epicurean board is an excellent choice if you’re ready to spend money on a cutting board that works as hard as you do in the kitchen. You won’t regret it.
Have you ever used an Epicurean board? Please tell us about your experience in the comments below! Sign up for our newsletter to get more honest reviews of the best kitchen tools.
FAQ
Is an Epicurean cutting board safe?
Yes, it is safe to use Epicurean cutting boards. They don’t have any holes in them, so bacteria can’t grow on them. The NSF (National Sanitation Foundation) has also certified them as safe for food. They can also handle heat up to 350°F, so they are a good choice for a lot of kitchen tasks.
What is an Epicurean cutting board made of?
Richlite is a strong composite material made from layers of paper mixed with a food-safe resin. Epicurean cutting boards are made from this material. This material is good for the environment and strong. It has a lightweight but strong surface that is perfect for cutting and chopping.
What is the healthiest cutting board to use?
Non-porous and easy-to-clean cutting boards are the best for your health. Epicurean boards are the best choice because their surface is resistant to bacteria. However, bamboo or high-quality plastic boards are also safe as long as they are cleaned well after each use.
Do I need to oil my Epicurean cutting board?
You don’t need to oil an Epicurean cutting board. Epicurean boards don’t need to be oiled regularly like wooden boards do to stay strong. They can also be washed periodically without warping or drying out. This makes them easy to use and convenient.