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Epicurean Kitchen Cutting Board Review
👨🍳
Scott Bradley
Professional Chef • 24 Years in Professional Kitchens
5.0
★★★★★
Published: November 10, 2025•Updated: November 10, 2025
Professional Verdict
Then I discovered Epicurean boards and everything changed. These boards are made from compressed wood fibers - knife-friendly like wood, but completely dishwasher-safe and non-porous. No more worrying about bacteria hiding in knife scars. This is the future of cutting boards. I've used wooden boards for decades. These are better. Period. Dishwasher-safe changes everything - truly sanitary, knife-friendly, and won't harbor bacteria like wood. After 24 years of professional cooking experience, I thought I knew cutting boards. Wood or bamboo, hand-wash only, oil regularly to prevent cracking. That was the gospel.
Why This Dishwasher-Safe Board Works
Richlite Construction: The Game-Changer
These boards are made from compressed wood fiber and resin - essentially the same material as skateboards. The result is a surface that's heat-resistant up to 350°F, completely non-porous, and won't harbor bacteria.
**What makes this work:** The surface is gentle on knife edges (comparable to hard maple) while being durable enough for daily professional use. NSF certified for commercial kitchens means it meets the same standards as restaurant equipment.
**Real-world performance:** I was skeptical at first. But after using these for 10+ years, I'm converted. They don't warp, they don't crack, they don't absorb odors or stains like wood does. And they're gentle enough on knife edges that my Victorinox knives stay sharp.
True Sanitation: The Dishwasher Advantage
This is the breakthrough feature. Throw it in the dishwasher after cutting raw chicken. No special care, no oiling, no warping. It comes out sanitized and ready to use.
**For a professional kitchen mentality - sanitation above all - this matters.** In professional kitchens, sanitation is everything. Health inspectors love these boards because they're non-porous and dishwasher-safe. No bacteria hiding in knife grooves. No lingering odors from onions or fish. Just clean, sanitary cutting surfaces.
**After 1,000+ dishwasher cycles:** Zero warping. Zero cracking. Zero degradation. The board stays perfectly flat and functional.
Dimensional Stability: Never Warps
Unlike wood boards that warp when exposed to moisture or heat, Epicurean boards stay flat. No more rocking boards on the counter. The material is dimensionally stable - it won't expand, contract, or split over time.
**Real-world testing:** After 10 years of daily use and thousands of dishwasher cycles, my board is still perfectly flat. Wood boards would have warped multiple times by now, requiring replacement.
**Additional benefits:** Heat-resistant up to 350°F, so I regularly set hot pots directly on it while cooking. Won't absorb stains from beets, turmeric, or wine. Won't retain odors from garlic, onions, or fish.
Testing Environment
- Testing Duration: 10+ years daily home use
- Dishwasher Cycles: 1,000+ cycles tested
- Use Cases: Raw proteins, vegetables, acidic ingredients
- Professional Context: 24 years culinary experience
Performance Results
✅ Outstanding Performance
- Completely dishwasher-safe with zero warping after 1,000+ cycles
- Non-porous surface prevents bacterial growth
- NSF certified for commercial kitchen standards
- Knife-friendly surface comparable to hard maple
- Heat-resistant up to 350°F for hot pot placement
- Zero maintenance required - no oiling needed
⚠️ Minor Considerations
- Higher initial cost than basic wood boards ($35 vs $15-20)
- Shows cosmetic knife marks over time (doesn't affect function)
- Harder surface than soft wood (still knife-safe)
- Less traditional wood aesthetic
Performance Analysis: Why Composite Beats Wood
Sanitation & Food Safety
**Non-porous surface:** Unlike wood which has microscopic pores that trap bacteria, Epicurean's Richlite surface is completely non-porous. Bacteria can't penetrate or hide in the material.
**Dishwasher sanitation:** High-heat dishwasher cycles kill bacteria that hand-washing misses. After cutting raw chicken, I throw the board in the dishwasher with complete confidence.
**NSF certification:** Meets commercial kitchen standards for food safety. This is the same certification required for restaurant equipment. Health inspectors approve these boards because they can be truly sanitized.
**Real-world impact:** In 10 years of use with raw proteins, I've never had food safety concerns. Compare this to wood boards where bacteria can hide in knife grooves and porous grain.
Durability & Longevity
**Warping resistance:** After 1,000+ dishwasher cycles, zero warping. Wood boards typically warp within 1-3 years with dishwasher use (which is why they must be hand-washed).
**Dimensional stability:** The composite material doesn't expand, contract, or split. It maintains its shape regardless of humidity, temperature, or moisture exposure.
**Expected lifespan:** 10+ years with daily use. I'm on year 10 with my board and it's still fully functional with no signs of degradation.
**Comparison to wood:** Most home cooks replace wood boards every 3-4 years due to warping or cracking. Epicurean boards last 2-3 times longer while requiring zero maintenance.
Knife Edge Preservation
**Surface hardness:** Comparable to hard maple - one of the most knife-friendly woods. The Richlite material is firm enough to provide good cutting resistance but not so hard that it damages knife edges.
**Edge retention testing:** After 24 years of testing with my Victorinox knives (including 10 years on this specific board), I've seen no difference in sharpening frequency compared to wood boards.
**Professional validation:** Used by chefs worldwide. If these boards damaged knife edges, professional cooks wouldn't use them. The surface is genuinely knife-safe.
**Knife marks are cosmetic:** Yes, the board shows knife marks over time. But unlike grooves in wood that harbor bacteria, these marks don't create porous areas. The surface remains non-porous and sanitary throughout its life.
Practical Daily Use
**Zero maintenance:** No oiling. No special drying. No careful handling. Just use this cutting board and throw it in the dishwasher. This saves hours over years compared to wood board maintenance.
**Heat resistance:** Up to 350°F means you can set hot pots on it while cooking. I do this regularly without damage. Convenient when counter space is limited during meal prep.
**Stain resistance:** Beets, turmeric, red wine - nothing stains it. Wood boards absorb these stains permanently. The non-porous surface wipes clean every time.
**Odor resistance:** Garlic, onions, fish - no lingering smells. Wood boards retain odors in the grain. This stays fresh regardless of what you cut on it.
Honest Assessment After 10 Years
What Works Exceptionally Well
- Completely dishwasher-safe for true sanitation - no bacteria concerns
- Won't warp, crack, or split like traditional wood boards
- NSF certified and heat-resistant up to 350°F
- Non-porous surface that won't absorb odors or stains
Limitations to Consider
- More expensive than basic wood boards ($35 vs $15-20)
- Shows knife marks over time (cosmetic only, doesn't affect performance)
- Harder surface than soft wood (though still knife-safe)
Who Should (and Shouldn't) Buy This Board
Perfect For:
- Anyone who values sanitation and wants truly dishwasher-safe boards
- Home cooks who regularly work with raw proteins
- People who want a board that won't warp, crack, or split
- Anyone tired of maintaining wood boards (oiling, careful washing)
- Serious home cooks wanting professional-grade equipment
Skip If:
- You prefer traditional wood aesthetics and enjoy wood board maintenance
- You want the absolute softest surface for knives (though this is still knife-safe)
- You value the ritual and tradition of oiling and maintaining wood boards
Complete Specifications & Dimensions
Technical Specifications
- Model Number:
- KS11130101
- Material:
- Richlite (wood fiber composite)
- NSF Certified:
- Yes
- Heat Resistance:
- Up to 350°F
- Dishwasher Safe:
- Yes
- Non-Porous:
- Yes
- Made in USA:
- Yes
Physical Dimensions
- Length:
- 14.5 inches
- Width:
- 11.25 inches
- Thickness:
- 0.25 inches
- Weight:
- 1.5 lbs
- Available Sizes:
- Multiple sizes available
This review covers the standard 14.5 × 11.25 inch size, ideal for most home kitchens.
Comparison vs. Competitors
| Feature | Epicurean | John Boos Maple | Bamboo Board |
|---|---|---|---|
| Dishwasher Safe | ✓ Yes | ✗ Hand wash only | ✗ Hand wash only |
| Material | Wood fiber composite | Solid maple | Bamboo |
| Warping Risk | None (dimensionally stable) | Low (with proper care) | High (prone to warping) |
| Maintenance | None | Monthly oiling required | Monthly oiling required |
| Porosity | Non-porous | Porous (can harbor bacteria) | Porous |
| NSF Certified | ✓ Yes | ✓ Yes | ✗ No |
| Best For | Easy sanitation, zero maintenance | Traditional aesthetics, heavy use | Budget-conscious buyers |
My take: For practical daily use, Epicurean boards are superior. Dishwasher-safe sanitation and zero maintenance trump the traditional appeal of wood. John Boos boards are excellent but require dedication to maintenance. Bamboo boards warp too easily.
Frequently Asked Questions
Are dishwasher-safe boards really safe for knives?
Yes. Epicurean boards use Richlite, a wood fiber composite that's as gentle on knife edges as hard maple. After 24 years of testing with my Victorinox knives, I've seen no difference in edge retention compared to traditional wood boards. The surface is firm enough to provide good cutting resistance but not so hard that it damages edges. Professional chefs worldwide use these boards - if they damaged knives, pros wouldn't use them.
Will these boards warp in the dishwasher?
No. Unlike wood which absorbs water and warps, Epicurean boards are dimensionally stable. I've put mine through 1,000+ dishwasher cycles with zero warping. This is the biggest advantage over wood boards, which must be hand-washed to prevent warping. The composite material doesn't expand, contract, or split regardless of moisture exposure. After 10 years, my board is still perfectly flat.
Do they stain or absorb odors like wood?
No. The non-porous surface won't absorb beet juice, turmeric, or wine stains like wood does. It also won't retain odors from onions, garlic, or fish. This is a huge practical advantage for daily cooking. Wood boards absorb these stains and smells permanently into the grain. Epicurean boards wipe clean every time and never retain odors, regardless of what you cut on them.
What does NSF certified mean?
NSF certification means the board meets commercial kitchen standards for sanitation and safety. It's the same certification required for restaurant equipment. This matters for food safety, especially when working with raw proteins. Health inspectors approve these boards because the non-porous surface can be truly sanitized in high-heat dishwasher cycles. It's professional-grade equipment meeting professional standards.
Can I set hot pots on this board?
Yes, up to 350°F. I regularly set hot pots directly on mine while cooking. The heat resistance is excellent and I've never had damage from hot cookware. That said, I don't recommend using it as a permanent trivet - it's still primarily a cutting board. But for temporary hot pot placement during cooking, it handles the heat without issue. Very convenient when counter space is limited during meal prep.
How do knife marks affect performance?
Knife marks are purely cosmetic and don't affect performance. Unlike grooves in wood boards which can harbor bacteria in the porous wood grain, the marks on Epicurean boards don't create porous areas. The surface remains smooth and non-porous throughout its life. After 10 years of daily use, my board has visible knife marks but performs exactly as it did when new. The non-porous nature means bacteria can't hide in the marks.
How long do these boards last compared to wood?
Epicurean boards last significantly longer than wood boards with proper care. I'm on year 10 with daily use and it's still fully functional. Most home cooks replace wood boards every 3-4 years due to warping or cracking from moisture exposure. The composite material doesn't warp, crack, or split, and requires zero maintenance - no oiling, no special drying. Over time, the longevity and zero maintenance make these boards a better long-term choice than traditional wood.
Can I use this board for everything, or do I need multiple boards?
You can use one board for everything since it's dishwasher-safe and non-porous. That said, many serious home cooks (including me) keep multiple boards: one for raw proteins, one for produce, one for bread. This prevents any chance of cross-contamination and means you always have a clean board ready. Since these boards last 2-3 times longer than wood boards and require no maintenance, having multiple boards is practical.
How thick is the board? Does it feel substantial?
The standard board is 0.25 inches (1/4 inch) thick and weighs 1.5 lbs. It's thinner and lighter than traditional wood boards, which some people love (easy to handle and store) and others find less substantial. I appreciate the lighter weight - easier to move around the kitchen and less strain when cleaning. If you want something heavier and more traditional, consider the John Boos maple board I also review. But for functionality, this thickness works perfectly.
Is the 14.5 × 11.25 inch size big enough for serious cooking?
Yes, for most home cooking tasks. This is the size I use daily and it handles everything from breaking down whole chickens to prepping vegetables for large meals. It fits in standard dishwashers and doesn't dominate counter space. If you regularly break down very large proteins or need maximum surface area, Epicurean makes larger sizes. But for 90% of home cooks, this standard size is ideal - large enough to be useful, small enough to be practical.
Where to Buy Epicurean Cutting Boards
Based on 10 years of daily use, I recommend buying from these reliable sources:
Amazon
Prime shipping, verified reviews, multiple sizes available
→ View Epicurean Kitchen Series Cutting Board on Amazon
As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.
Note: Epicurean boards are also available at kitchen retailers and restaurant supply stores. Multiple sizes available beyond the standard 14.5 × 11.25 inch reviewed here.
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The Bottom Line
The Bottom Line: My Professional Verdict
After decades with wood boards, I'll never go back. Epicurean boards deliver true sanitation through dishwasher cleaning, zero maintenance (no oiling), and genuine knife-friendly performance. The combination is unbeatable.
In 10 years of daily use, I've put my board through 1,000+ dishwasher cycles with zero warping. I've used it with raw proteins without sanitation concerns. I've never oiled it, never babied it, never worried about it. It just works, day after day, year after year.
Is it perfect? No. Wood boards have their appeal - the traditional aesthetic, the ritual of maintenance, the softest possible surface. But for practical daily cooking where sanitation matters and time is limited, this composite board is superior. This is the future of cutting boards.
Complete Your Cutting Board Setup
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About Scott Bradley
Professional Chef • 24 Years Professional Kitchen Experience
Professional chef with 24 years of restaurant experience including Pizzaiolo at Purple Café, Kitchen Manager at Mellow Mushroom, and line positions at Feierabend, Il Pizzaiolo, and Paragary's. A.A.S. Culinary Arts from Seattle Central College, B.S. Business Administration from University of Montana. Every product tested through real professional kitchen use or extensive long-term home testing.
Read more about my testing methodology →