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Epicurean cutting boards are manufactured in Duluth, Minnesota, using Richlite—a wood fiber composite originally developed for architectural and industrial applications. The material is made from layers of sustainably sourced paper hardened with resin under heat and pressure, creating a surface that is dense, non-porous, and NSF-certified for food safety.
The practical advantages come down to what the material does and doesn't do. Richlite won't dull knife edges the way glass, stone, or bamboo boards will. It resists moisture absorption, which means it doesn't harbor bacteria, warp, or split over time. The boards are dishwasher safe and need no oiling or conditioning—a significant maintenance difference compared to traditional hardwood end-grain boards.
Epicurean's kitchen boards come in a range of sizes for general prep work, from compact boards for quick cuts to larger surfaces for breaking down proteins and vegetables. Their fillet boards are purpose-built for fish processing, with longer profiles that give you room to work a full fillet knife stroke without running off the edge. For anyone already investing in quality fillet knives, the cutting surface underneath matters just as much for clean results and edge preservation.
All Epicurean boards are made in the USA from FSC-certified wood fiber.
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