Epicurean boards are the thin, light, slightly speckled boards you see in a lot of kitchen stores. They are made from a paper composite in Superior, Wisconsin, they go in the dishwasher, and they never need oiling. That combination has made them one of the most searched cutting board brands in the US.
The catch is how they feel under a knife. Wirecutter, which only recommends wood and plastic boards, says composite boards are very hard on knife edges. America's Test Kitchen tested the Epicurean Kitchen Series and found it slid around the counter, scratched, and warped slightly after 20 washes.
This guide covers what an Epicurean board is, what it does well, where it falls short, and who should still buy one.
| Epicurean (paper composite) | Hardwood board | Plastic board | |
|---|---|---|---|
| On your knife edge | Harder on edges | Gentle | Gentle |
| Dishwasher | Yes | No | Usually yes |
| Oiling | Not needed | Every few weeks | Not needed |
| Stays put on the counter | Light, can slide | Heavy, grips better | Light, can slide |
| Stains and smells | Resists both | Can stain, needs care | Stains over time |
What an Epicurean Board Is
Epicurean calls its material a paper composite: layers of paper bonded with resin under heat and pressure until they form a dense, non-porous sheet. The company says the boards are NSF certified and GreenGuard certified, and that they are designed and made at its facility in Superior, Wisconsin.
The three main ranges
The Kitchen Series is the thinnest at 1/4 inch and costs $33.99 for the 14.5 x 11.25 inch size on Epicurean's own store. The All-in-One Series is also 1/4 inch, adds a notch for a raised edge, and costs $39.99. The Gourmet Series is thicker at 3/8 inch and costs $61.99 for the same size. Prices were checked in October 2026.
Maintenance free, mostly
Epicurean's care sheet says there is no need to oil or bleach the boards. It sells an optional Board Butter, a mineral oil and beeswax blend, for people who want to condition the surface anyway.
Heat resistant, within limits
Epicurean lists the boards as heat resistant. Retailers such as Sur La Table give the figure as 350°F, so a hot pan set down briefly will not scorch it the way it can mark wood.
What the Testing Found
No major independent tester currently recommends an Epicurean board. Here is what the most detailed reviews say.
It slides
America's Test Kitchen tested the Kitchen Series in its August 2025 review of small cutting boards and found it slid all over the place when testers chopped or pounded cutlets. The thinner the board, the less weight holds it down.
It feels hard under the knife
The same testers found the hard, very smooth surface a little unpleasant to cut on. Wirecutter goes further, saying composite boards are very hard on knife edges, which is why it only recommends wood and plastic.
It scratches and can warp
After 20 washes, America's Test Kitchen's board showed quite a few scratches and scuffs and had warped slightly. Epicurean's own care sheet notes that the surface is a wood product that can warp if left wet, and that knives will score it.
It cleans up well
On the plus side, testers found it dishwasher safe, maintenance free, and resistant to stains and odors. Epicurean notes that liver, papaya, and red beets can still leave marks.
If You Still Want an Epicurean Board
An Epicurean board does make sense for some kitchens. If you are buying one, these points decide whether you will be happy with it.
Buy it for the dishwasher
The real reason to choose Epicurean is that it goes in the dishwasher and never needs oil. If you hand-wash anyway, a hardwood board is kinder to your knives.
Use it as the second board
A light board you can sanitize in the dishwasher works well as the board for raw meat, poultry, and fish, alongside a wood board for everything else.
Go thicker if you can
The 3/8 inch Gourmet Series has more weight to hold it down and more material to resist warping than the 1/4 inch Kitchen and All-in-One boards.
Give it a non-slip base
A light board needs help to stay put. A damp towel or a silicone mat underneath stops it moving while you cut.
Expect to sharpen more often
A harder surface takes an edge down faster than wood or plastic. Plan on honing and sharpening a little more often.
Dry it standing up
Epicurean warns against leaving the boards in wet conditions. Dry it on edge rather than flat on a wet counter.
Photo by Sarah Chai on Pexels
Alternatives Worth Considering
If the appeal of Epicurean is easy cleaning, these boards cover most of it with less wear on your knives.
Plastic board
A polyethylene or polypropylene board goes in the dishwasher and is gentle on knife edges. America's Test Kitchen found wood and plastic dulled knives at about the same rate. Replace it once deep grooves set in.
Look for
- Dishwasher-safe label
- At least 1/2 inch thick so it does not warp
- Rubber feet or grippy edges
Watch out for
- Grooves hold residue as the board ages
- Sheds small plastic particles under the knife
Hardwood board
Maple, walnut, cherry, and rubberwood give slightly under the knife, which protects the edge. A thick wood board is heavy enough to stay put. It needs hand washing and oil every few weeks.
Look for
- Solid wood or tight edge-grain strips
- At least 3/4 inch thick
- A mineral oil or wax finish, not varnish
Watch out for
- Never put it in the dishwasher
- Needs regular oiling to avoid cracking
Stop a Thin Board Sliding: Get the ROO Mat
ROO is a silicone mat that sits under your cutting board. It grips the counter so a light board stays put, and its 7-cup pouch hangs over the edge to catch peels and trimmings as you cut. It works under the board you already own.
Shop the ROO Mat →Thick composite board
If you like the composite material, choose a thicker board. Extra thickness adds weight and stiffness, which helps with the two problems testers saw on thin boards: sliding and warping.
Look for
- 3/8 inch or thicker
- A stated NSF certification
- A size that suits your counter
Watch out for
- Still harder on edges than wood or plastic
- Can be loud under the knife
Upgrade Your Prep Workflow: The ROO Bundle
Thin boards of every material share one problem: they slide on smooth counters, especially once a little water gets underneath. The ROO Mat sits under the board and grips granite, tile, and polished stone, so the board stays where you put it. Its built-in pouch catches up to 7 cups of peels and trimmings off the front edge. The ROO Bundle pairs the mat with a rubberwood board that fits it.
Upgrade Your Prep Workflow: Get the ROO Bundle
A rubberwood board that is gentle on knives, a non-slip silicone base, and a 7-cup scrap pouch.
Check out the ROO Bundle →How This Guide Was Put Together
This guide is built from Epicurean's own product pages and care sheet, independent testing, and the questions buyers ask most often. We did not test Epicurean boards ourselves. Sliding, scratching, and warping findings come from America's Test Kitchen's small cutting board review, published August 12, 2025, and Wirecutter's cutting board guide, updated March 11, 2026, both checked October 12, 2026. ROO makes a rubberwood board and a silicone mat, not a composite board.
Related Reading
- The Best Cutting Board Material for Home Cooks, Compared
- Non-Toxic Cutting Boards: Which Materials Are Actually Safe?
- Titanium Cutting Boards: Are They Worth It? Pros, Cons, and Knife Wear
- Wood vs Plastic Cutting Boards: Which Is Actually Safer?
Frequently Asked Questions
What are Epicurean cutting boards made of?
Epicurean describes the material as a paper composite: layers of paper bonded with resin under heat and pressure. The boards are made in Superior, Wisconsin, and the company says they are NSF and GreenGuard certified.
Do Epicurean cutting boards dull knives?
They are harder on edges than wood or plastic. Wirecutter says composite boards are very hard on knife edges, and America's Test Kitchen testers found the Kitchen Series surface hard and a little unpleasant to cut on.
Can Epicurean cutting boards go in the dishwasher?
Yes. Dishwasher safety is the main reason people buy them. Epicurean's care sheet also warns that the boards can warp if left in wet or damp conditions, so dry them on edge.
Do Epicurean boards need oiling?
No. Epicurean says there is no need to oil or bleach them. It sells an optional Board Butter made from mineral oil and beeswax for people who want to condition the surface.
Why does my Epicurean board slide on the counter?
The Kitchen and All-in-One boards are only 1/4 inch thick, so there is little weight to hold them down. Put a damp towel or a silicone mat underneath.
Is an Epicurean board good for raw meat?
It can be. It goes in the dishwasher, and USDA guidance says non-porous surfaces are easier to clean than wood. Many cooks keep one as a dedicated raw meat board alongside a wood board for produce.
An Epicurean board earns its place if the dishwasher matters more to you than the feel under your knife. For everyday chopping, wood is kinder to your edges. Whichever you choose, keep it from sliding, because a board that moves is the bigger safety risk.