considering cutting boards

photo:  cooking.comThere are a lot of options and opinions as to which cutting board material is the best for knives and the most hygienic.  I’m interested in finding a new board so, without investing too much money, I recently picked up the above Epicurean at a local kitchen shop.

Priced at around $20 for a small and rather thin board, it was not cheap.  The sales woman said everyone was talking about the great quality of the material.  Here is what the manufacturer writes about their product:

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.  — source:

To me it’s a good board for small jobs; even if I had purchased the larger board it just doesn’t feel substantial enough for every day use.  I also didn’t get the kind with grips so it does tend to slide around without a tea towel beneath it.


My day to day boards are the above Oneida, which, as written on, is made out of high density polypropylene and features soft, sure-grip santoprene edges that help grip your cutting board to your counter. This durable cutting surface is dishwasher safe and has a lifetime warranty.

And the Architec Gripper, below, which is also made of polypropylene and thermally bonded to a soft bed of gripping octagons, providing Architec’s famous non-slip grip. The surface won’t dull knife blades and the soft feet grip the countertop so the cutting surface does not move while you are working. The Original Gripper is dishwasher “encouraged”. 

photo:  amazon.comBoth the Oneida and Architec have lasted a long time and, all things considered, were the best all-around options.  That said, a well-made wood cutting board is the direction I am heading in.  The ubiquitous John Boos boards are seen on most cooking shows and I’m sure would be a sound investment.

photo:  amazon.comThey sure look good and have been endorsed by some famous chefs, but if I do indeed purchase a butcher block then bamboo will be my material of choice.

photo:  amazon.comMade by Totally Bamboo, this cutting board has all the signs of lasting a very long time.  The product description on Amazon as well as customer reviews indicate it’s made to very high standards and, if properly maintained, will be enjoyed for many years to come.  I’m hopeful that, at under $80, the Totally Bamboo is a wise investment that is also kind to the tree world.


2 comments on “considering cutting boards

  1. My vote is for the bamboo- plastic gets those black knife marks, wood warps, and everything else I don’t want to use my sharp knife on (glass-eeeek!).

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