Hi all! We’d like to stop using our plastic cutting boards due to cutting little bits of plastic into our food. Unfortunately, the most obvious alternative, wooden cutting boards, are more of a pain to clean.
I’d love suggestions on what I could use instead. I saw there’s a brand called Epicurean that uses some sort of other material that can be machine washed. Has anyone used them before?
I’d especially love something made in Germany or in the EU, but I’m open to looking farther afield if necessary.
Thank you!
I used epicurian for about 5 years. Easy to clean. Dishwasher safe. Very abusive to my knives.
Now I have a maple board for produce only and I use plastic for meat. The plastic boards, I have 2, were $20 or so, and are expendable. As soon as they get beat up (a year), they get replaced. I’m not really chopping on the plastic, usually slicing, so I’m not too worried about micro plastic.
The maple board was a game changer. Knives stay sharp much longer, and it just feels better to cut and chop on. Hard to explain. Cleaning is easy. After use, I wipe with a clean, damp rag, then spray with a 50% vinegar/water solution, let sit a minute, then dry. Once a week (I use it often), I coat with a thin layer of mineral oil. Soaks right in.
I also think bamboo would be too hard on the knives.
I’m not a chef, not in the industry, just a home cook that likes to have the right tools.
Holy shit I didn’t realize the epicurean boards were the reason my knives were getting dull!