Epicurean Cutting Board

Having the right type of material in a cutting board is critical to health and food safety and to extend the life of your sharp knives.

Why I do NOT recommend the following materials for cutting boards:

* plastic - microscopic shavings from cutting will get into your food; cuts in plastic will leave uneven surface; they tend to warp over time

* most woods - wood is naturally porous and cuts in the board will easily trap liquids, risking the growth of food-borne bacteria; they cannot be cleaned in dishwasher as they can crack and disintegrate over time; quality wood boards are expensive and need to be oiled and maintained regularly

* glass - just no; it will kill the edge of your knives and the potential for a knife slipping and cutting you is high.

These Epicurean cutting boards have been my go to for 20 years. I have purchased them for the rest of my family, too. 

* made from paper composite

* knife friendly - won't dull your sharp knives

* maintenance-free and dishwasher safe

* heat resistance up to 350F - use as trivet

* sustainably manufactured in the US (hello, Wisconsin!) by a company committed to sustainable manufacturing and ethical work environment.

And if the material looks a little familiar ... it's because it is. This material was originally used on skateboarding ramps. :)

PS: These cutting boards are thin, yet hefty enough that they don't shift or spin around while using!