The Bottom Line
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. This is the future of cutting boards.
Why This Is in My Daily Toolkit
After 40 years of cooking, I thought I knew cutting boards. Wood or bamboo, hand-wash only, oil regularly to prevent cracking. That was the gospel. Then I discovered Epicurean boards and everything changed.
These boards are made from compressed wood fibers - essentially the same material as skateboards. They're knife-friendly like wood, but unlike wood, they're completely dishwasher-safe and non-porous. No more worrying about bacteria hiding in knife scars. No more hand-washing and oiling. Just throw it in the dishwasher.
I was skeptical at first. But after using these for 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.
What Makes This Board Work
Richlite Construction
Made from compressed wood fiber and resin - heat-resistant up to 350°F, completely non-porous, and won't harbor bacteria. The surface is gentle on knife edges while being durable enough for daily professional use. NSF certified for commercial kitchens.
Dishwasher-Safe
This is the game-changer. 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.
Won't Warp or Crack
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 Restaurant Experience
After decades in professional kitchens, I used this board for:
- Break down raw proteins without cross-contamination concerns
- Prep vegetables for hundreds of meals
- Work with acidic ingredients that would stain wood
- Place hot pots directly on the surface (heat-resistant)
- Sanitize properly in the dishwasher after every use
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.
Honest Assessment
What Works
- ✓ Dishwasher-safe - truly sanitary
- ✓ Knife-friendly surface
- ✓ Won't warp, crack, or split
- ✓ Non-porous - no bacteria growth
- ✓ Heat-resistant up to 350°F
- ✓ NSF certified for commercial use
Limitations
- ✗ More expensive than basic wood boards ($35)
- ✗ Can show knife marks over time (cosmetic only)
- ✗ Harder surface than soft wood (still knife-safe)
- ✗ Less traditional aesthetic than wood
Who This Board Is For
Perfect If You:
- • Value sanitation and want dishwasher-safe boards
- • Regularly work with raw proteins
- • Want a board that won't warp or crack
- • Are tired of maintaining wood boards
- • Want professional-grade equipment at home
Skip If You:
- • Prefer traditional wood aesthetics
- • Want the softest possible surface for knives
- • Are on a tight budget (wood boards are cheaper)
- • Enjoy the ritual of oiling and maintaining wood
How to Care for It
Daily Care:
- • Throw in the dishwasher or hand wash with soap
- • Air dry or towel dry - both fine
- • No oiling or special treatment needed
Long-Term Maintenance:
- • Literally nothing - it's that easy
- • Board will develop a patina of knife marks (normal)
- • Can sand surface with fine sandpaper if desired (optional)
What to Know:
- • Won't absorb odors or stains like wood
- • Can handle hot pots up to 350°F
- • Store anywhere - won't warp
- • Replace when heavily worn (takes many years)
Prefer Traditional Wood? Consider This
If you love the look and feel of traditional wood or want something heavier and more substantial, my John Boos maple board has served me for 18 years. It requires oiling but offers a classic cutting experience.
→ See My John Boos Platinum Cutting Board ReviewReady to Add This to Your Kitchen?
This is one of the 11 tools I use most in my home kitchen after 21+ years of professional cooking. If you want a truly sanitary, maintenance-free cutting board, this is it.
💡 Also available at kitchen retailers and restaurant supply stores
Disclosure: This page contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. All recommendations are based on my 21+ years of restaurant experience.