Comments on: Epicurean Cutting Surfaces

By: Eugene

Eugene — Wed, 22 Oct 2008 10:21:10 +0000

I am looking for some idea and stumble upon your posting decide to wish you Thanks. Eugene

By: Joe

Joe — Wed, 15 Oct 2008 15:42:46 +0000

I’m not much of a cook, and I have a couple of wooden cutting boards which I liked just fine – until recently. I got a couple of Epicurean cutting boards recently, and I practically never use the wooden ones anymore. To me they feel just as good as or better than my wooden boards. Not to mention, the wooden ones are heavier, more worn out, and harder to clean. Granted, the Epicurean ones were priced anywhere from cheap to free because I make websites for the company… but my opinion is still valid!

By: Elan Vital

Elan Vital — Wed, 27 Aug 2008 21:47:16 +0000

I do not believe wooden surfaces have any microbial or anti-bacterial qualities. In fact, I believe the opposite is true. You should always thoroughly wash your wooden boards after use. I also suggest to avoid cross-contamination, keep separate boards for uncooked meat and not use them for other foods.

While it may be easy to clean, your glass board is probably the worst possible surface (excluding ceramic) to cut on. You acknowledge that it’s tactile feel is not good- it is also slippery and rapidly dulls your knives. There is nothing more dangerous than a dull knife!

I feel there is no better cutting surface than wood. Yes, you need to clean them and oil them regularly. Yes, they will wear out. But, how nice does a classic maple board feel and look? For my money they cannot be beaten.

By: Mr T

Mr T — Tue, 19 Aug 2008 01:12:14 +0000

What about the good old wood cutting boards?

I thought I read somewhere that they had natural bacteria killing properties.

I have a glass one now that sucks for tactile feed back (feels like its going to break) but very easy to clean up.