Tuesday, March 3, 2009

kitchen tip Tuesday…the Epicurean cutting board

”Good cooking is an art, as well as a form of intense pleasure…
A recipe is only a theme, which and intelligent cook can play each time with a variation.”
~ Madame Jehane Benoît, Chef (1904 –1987)

When I looked at the essential equipment that helps me create and cook, one of the hardest workers in my kitchen is my Epicurean cutting board. This particular cutting board is made of Richlite, an exceptionally durable wood-fiber composite that has been used in commercial kitchens for over 40 years. The two culinary schools where I take classes both use these boards in all their kitchens. (Please see the header of my blog above for a view on one of these kitchens.)

The Epicurean cutting board is a hygienic, nonporous surface that won’t dull your knives like plastic and other surfaces can do. It also does not harbor bacteria, or absorb unwanted flavors and odors. It is easily sanitized as the board is dishwasher safe. T he hole in the corner of the board provides a convenient hanging option for proper drying or storage.

I also find that this cutting board is so aesthetically pleasing that it can double as a presentation piece for breads, cheeses or sliced meats. So much so, I eventually acquired an additional board just for buffet presentation of cheeses and veggies at parties.

The surface that I use as the Epicurean cutting boards is so durable that it was originally used for skating surfaces in permanent skateboard parks and as the surface for skateboard events in the X-Games.

After I began culinary classes, I wanted to have one of these wonderful boards for my use in my own humble kitchen. I had seen this cutting board in many high-end kitchen equipment stores, and the price was a bit steep for my pocket. I shopped around the internet and found that the best price (and where I purchased mine a year or so ago) can be found here: epicurean cutting board.


Dedene said...

Thank you! You can't imagine how hard I've been searching for the perfect cutting board. I have 2, both made of wood and they are disgusting.

Hope you're having a great day.

feasting-on-pixels (terrie) said...

Merci mille fois, Dedene...!

This is a lovely very easy-care cutting board that will last a lifetime.
I love it, as it has made my kitchen life and cooking so much more pleasurable...as well as cutting down on my trips to the professional knife sharpener...

You can easily order it online if you wish from amazon.fr


A Brush with Color said...

Wow--I like the look of it, too. I'm always on the quest for a decent cutting board. The only one I have that I like is too small. Thanks!

Peter said...

I use one in glass nowadays. Is that OK? Maybe not the best for the knives?

feasting-on-pixels (terrie) said...

Merci Sue for your comment.
I am certain that you would love this cutting board, it is a dream to use and keep clean.
Although I know I can sanitize them in the dishwasher, I have the tan one shown for veggies and a black one for meats and poultry.
I image I will not need any other cutting boards anytime in my lifetime...lol...!

You are so very correct Peter, glass is the very worst thing for your knives.
You will probably spend more time and money getting your beautiful knives sharpened than what you would spend on getting this cutting board from Amazon or for a very good wood board from Dehillerin on 18, rue Coquillière.
I am not sure, but I imagine that they may evey stock the Epicurean board as well.

If you need a great place in Paris to have your knives sharpened, the helpful people at Dehillerin can give you a few addresses.
I have some addresses that I used, but cannot find the business cards just now.

chuck said...

In my kitchen it's the knife and the cutting board that are used the most.

feasting-on-pixels (terrie) said...

Salut Chuck,
I totally agree that good sharp knives and a good cutting board are key in any kitchen.
Merci for your kind visit, come back soon.