I have this one, 12 X 9 and I'm tempted to buy a couple more. I bought mine when I lived in Vancouver so it is probably 3 years old.

Ann

I have one I've adopted to use all the time now, and in fact bought another as a back-up since dh likes to use it as well. It's become my favorite cutting board just because it is so light, has a handle that's easily pulled out of a slot above my oven, and even with arthritis, can be lifted with one hand to scape the contents into a bowl or skillet on the stove.

It does seem to have a little less ''give'' than my butcher block when using my knives, but I've become used to it so it doesn't bother me. Lately it seems to be one of my favorite tools, and I'm glad to see you and Ann are using one too! A friend noticed that mine wasn't exactly fire-proof however, as I got a little too close to the flame one day...

FWIW, they are an offshoot from their parent company Richlite.
I came across them when renovating my kitchen. It's not a *popular* grade of countertop material out there....but I have a sample of they ~navy~ colored material in this and it's just drop dead gorgeous.

I went with Granite though ;-)

I bought a small graphite colored one to see if I like it before investing in a large one about 6 months ago. I agree that it feels different when cutting but I haven't noticed any dulling of my knives; I was surprised that it shows cut marks. I like it but I think they're overpriced.

I've had one for several years and just love it. It really is not at all hard on my knives and the convenience of throwing it in the dishwasher can't be beat.

Thanks for the link, I will probably pick up the "slate" color one next... I really like the look of that one.

Alexa

I have abandoned all others for the Epicurean. Several years ago I read a report on them, then came across a large display in a gourmet shop in the North Carolina. I bought it and have used it almost daily. Since then, BB&B has started carrying them.

Last week at a store, I saw a women struggling with a thick, chunky cutting board. I suggested the Epicurean and pulled it out to show the weight and ease of maneuvering the board. I mentioned other beneficial features. She poo poo the suggestion saying that she had the "chunky" board for years and she wanted it for her DIL. I said "so you don't like your DIL?"

"so you don't like your DIL?"

*snort* that was a good thing to read first thing today, Cathy!

Ohhhh! Great response Cathy! You know, my sister had the same reaction when I tried to show her my Epicurean cutting board and tell her why I liked it so much. Some people just can't think outside their familiar boxes and embrace something new.

chefwong, I like my Richlite cutting board, but couldn't imagine it as a countertop, either.

I scored a 15"X11" Epicurean board for half price at TJMaxx today! I have been wanting this size so I rummaged through the boards just in the off chance that they had one.

I bought 3 in different sizes. My DH and I looked at them, touched them, and returned them. We got that "fingernails on blackboards" kind of shiver! LOL

Went out and bought a large Boos Block that stays out on the counter all the time for non-meats. For meats, we still use the jelly type that can go in the dishwasher.

Cameron

Fortunately, I don't scrape my fingernails on it. I use a knife and I'm good to go! LOL

antiquesilver, re Epicurean
thanks for mentioning that cut marks show. I just bought the small graphite to test. I really hate seeing and feeling cut marks ... but haven't yet found anything that doesn't show marks or dull knives or both. guess I'll gift my gadget-mad friend who owns but rarely uses his gadgets. He buys 'em mostly for looks.
k

Just a quick thanks to those who recommended Epicurean. I stumbled across them at BB&B and got a 14x20. ($32 with the 20% coupon.) I've only used it a couple times so far but my immediate reaction was how "quick" the knife was on the board. Night and day difference from my poly and wood (edge-grain) cutting boards.

Yes, it shows knife marks. I'm no expert but I'd think that something has to give - either the cutting board or your blade. Me, I'll choose the board!

Being a bit of a geek, I wonder how they hold together. Is it wood chips + glue? Whatever chips off of the board in the process of cutting, would go into the food. Maybe I am more than a BIT of a geek :).

Well, Ann T and Mustangs are still with us after several years.... ;) Here's from their FAQ:

Is it really safe for me to use an Epicurean Cutting Surface for food preparation?

"Yes, the material that is used for our surfaces is completely non-toxic. Our surfaces are made out of layers of paper that are then soaked in a food-safe resin. All materials have been certified by NSF (National Sanitary Foundation), which sets the standards within our industry."

WOW, much to my surprise and disappointment, Cooks Illustrated bashed Epicurean boards in the Feb, 2008 issue.

I haven't encountered any of the issues that they (CI) list as negatives and I have been using them for a few years.

Interesting. Tonight I'll chop air and see if I find sawdust. If so I might return it; should still be able to find the receipt.

I'm going to BB&B tomorrow. I heard they're having a sale & if they have Epicurean, I might buy a larger one. I like my small one, but it came from Sur La Table & IMO, cost far too much.

I chopped air and definitely did end up with some fine sawdust. :(

I did have to work hard at it though - I used much more down force and sawing action than is needed for general prepping with a sharp blade. So I won't let it spoil my fun. Aside from a quality end-grain board which I can neither afford nor have space for right now, I haven't found a more enjoyable surface to cut on.