Why I buy this one ?
- 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.

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What our customer's say!

"Good in limited use", I'm on my second Epicurean board and do indeed like the cutting surface,lightweight form and ease of use. They also will not dull very sharp knives. As good as these boards can be, they do have some serious limitations that potential users should be aware of.

1. They should not be left wet for extended periods. My first board warped and the second one had a water stain that took days to dry.

2. They should not be used for chopping. I've never chipped a knife or cracked a board but these boards do seem to transmit a fair amount of the cutting force to the surface below. I actually dented the soft wood surface of a pine picnic table when I used a cleaver to chop a cut of meat that was placed on my Epicurean board.

3. I've seen brand new Epicurean boards warped in the packaging. I'm not sure why but I've seen it enough that I would advise keeping and eye out for it.

4. They move around a lot. In everyday use, these boards just tend to slide about, especially on granite and stainless surfaces.

5. They are not pretty. Especially after some heavy use. Knife marks do not go away and they sometimes prevent the board from being flipped to the opposite side.

I hate to beat up on any product and I hope I'm making clear that I do not really dislike this product. I just think it has limited use, perhaps as a quick prep or veggie board.

"Even my husband was amazed!", Whether you look forward to preparing a meal or not, the one thing every chef must have is the perfect cutting board. There are choices everywhere and confusion to boot. Beautiful, but expensive, hardwood versions are all natural and, with proper care, last a long time. Bamboo is much cheaper but will quickly wear down a knife edge. Plastic versions can go in the dishwasher relieving bacteria scares but they are defiantly not eco-friendly.

For a long time there didn't seem to be the perfect cutting board, until I found the Epicurean Cutting Surface, voted a GoGreenMartandMore Proudct of the Week, they are:

- heat resistant, can be used as a trivet
- knife friendly
- dishwasher safe
- light weight, but very durable
- approved by the National Sanitary Board
- made with eco select paper from trees harvested under guidelines of the North America Sustainable Forestry Standards.

Epicurean is also voted a GoGreenMart&More "Green Giant" as Lesley Patterson, a Customer Service/Rep reports, "much of the wood is recycled material from post-industrial logging (meaning, scraps from the mills that process the lumber taken from these forests). In that way, the surfaces are kinder to the environment than many others." And 60% of the energy used to produce the raw material is from a renewable source.

"Best cutting board I've owned", I use this mostly for cutting bread (I use a bread machine). I have a thick heavy wooden cutting board which is a chore to drag out and then wash, but this is lightweight and easy to clean. It has a very hard surface and resists cuts from knives very well. I stay away from plastic cutting boards as these are all but impossible to clean--studies have determined that even bleach cannot kill all the germs and other nasties that can be found on these boards after use.

"Great board... Alton Brown approved!", 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.

"Not Up to My Standards - I don't recomend it", I bought one of the brown epicurean cutting boards a few weeks ago, and I really regret it.
First problem: When I removed the large label/sticker that goes all the way across the front of the board, the area under the label/sticker was much lighter than the rest of the board. I thought that very unsightly discoloration would probably go away as I used the board and washed it a few times, but it didn't.
Second Problem: This board shows knife blade marks, and the board surface soon becomes rough and unsightly, as more cuts in the surface of the board accumulate.
Third Problem: The board stains easily. Washing it doesn't remove the stains, though a bleaching powder will.

I'll probably toss this one out soon, and replace it with a hard impervious ceramic board.

Read this reviews before You buy...

"The Superior Cutting Board", 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...).

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