Kitchen Series Cutting Board (18x13-in.): Natural by Epicurean
Developed from a material used in restaurants for the past 35 years, Epicurean Cutting Surfaces are made from an environmentally friendly natural wood fiber laminate. A pleasure to use and even easier to clean, Epicurean Cutting Surfaces are dishwasher safe, won't dull knives, are virtually maintena... See complete description »
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Developed from a material used in restaurants for the past 35 years, Epicurean Cutting Surfaces are made from an environmentally friendly natural wood fiber laminate. A pleasure to use and even easier to clean, Epicurean Cutting Surfaces are dishwasher safe, won't dull knives, are virtually maintenance free and NSF approved. Temperature resistant to 350 degrees, the durable board is nonporous and prohibits bacteria, odors, and staining. This Kitchen Series cutting board is ideal for all food preparation. At 1/4 inch thick the cutting surface is easy to use and cleans up in the dishwasher. Store in the cupboard or hang from a hook.
This is my second one of these types of cutting boards. I've used the first one for a few months and it's still in great shape. They can be tossed in the dishwasher, don't dull knives, don't warp, don't stain, don't need to be oiled and fussed over. I have a maple cutting board but find myself always using these since they're so easy to deal with. And since they're thinner than conventional wood boards, they don't take up as much storage room. What's not to like?
These cutting boards are thin and light weight...but very strong and seem durable so far.
Indestructible; convenient; easy to clean; easy to store; non-slip; quiet; roomy. Love it.
I'm so glad that I asked on one of the forums for recommendations on a good cutting board that will not dull my good knives. This one was thought highly of by several people that responded, so I gave it a try. I also bought an
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When you need to gather up your chopped ingredients on your cutting board, don't scrape with the edge of your knife; it will dull the blade. Instead, flip the knife over and use the non-sharpened edge to collect, then transfer, your ingredients to the pan.