Among cooks, cutting board preference can be a contentious topic. Partisans of wood boards point to their feel under the knife and their long-term durability. Plastic board boosters point out that wood boards cannot be put in the dishwasher, and therefore should not be used for cutting raw meat (it is too hard to kill the bacteria by hand washing). Team wood board shoots back that plastic boards warp over time. And so on.
So I’m not sure whether I’m eliding this debate or only exacerbating it when I suggest a third way: Epicurean cutting boards.
These boards are made of partially-recycled paper and something called phenolic resin. The paper is layered, soaked through, and baked into various forms. The result is a completely non-porous surface.
What does this mean for you as a cook?
These boards are incredibly pleasant to cut on–clean and precise.
You can use them for raw meat.
You can run them through the dishwasher.
They are heat-proof up to 350F, so you can use them as a trivet.
They will never warp.
You will never have to oil them, like you do a wood cutting board.
They stand the test of time. I have had mine for about four years, and my mom has had hers for much longer; we are both completely satisfied with their durability and performance.
Have I sold you? Good. Here are the details:
I own one 8″x6″ board and two 11.5″x9″ boards. The 8″x6″ board is great for small tasks: chopping an apple for my morning oatmeal (or for chai rice porridge), slicing some cheese for a nibble after work, hulling strawberries in the summer, and so on. The 11.5″x9″ boards I use for everything else–they’re big enough, but not unwieldy. Want a truly full-size board? I would try the 14.5″x11.25″.
They come in many variations: with juice grooves, with non-slip grippers, with a long handle, in the shape of various American states, and so on.
The catch: Epicurean cutting boards are a bit expensive. As a Ph.D. student, I certainly understand concerns about price. But these boards make cooking faster, easier, and more fun, and they last forever. For me, they have been worth the splurge. So shop around–many, many, many retailers carry them, and I have even had luck finding one at Home Goods–but know that even if you pay full price, you’ll still be getting your money’s worth.
Another essential kitchen tool: Dutch oven on a budget
And in recipeland…
Six-ish months ago: Vegetable-laden tart
One year ago: Nutty spiced caramel corn
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