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Epicurean cutting boards are designed, made, and packaged in Superior, Wisconsin, just across the bridge from Duluth. The company grew out of TrueRide, a skate park builder, and has been making boards since 2003 from Richlite, which is layers of FSC certified paper fused with food grade resin under heat and pressure, giving a dense, non-porous, NSF certified surface that stays flat for years.
Glass and stone boards roll an edge in a few strokes. Richlite is a touch harder than wood but far kinder than either, so the edge on your kitchen knives lasts longer between hones. It doesn't soak up juice, warp, or split, it's heat resistant to 350 degrees, and it goes straight in the dishwasher with no oiling. Our kitchen knife buying and care guide explains why the surface under the blade matters as much as the steel.
The Big Game cutting board comes in 35 and 47.5 inch lengths on thick 3/8 inch material, with carry handles and deep juice grooves that keep the tailgate clean. It's built for cleaning ducks and pheasants or breaking down a deer or elk with your hunting knife.
Designed by anglers, the 23 by 14.5 inch Epicurean fillet board has a groove that locks onto a five gallon bucket and a waste hole that keeps the surface clear while you work. It gives a full fillet knife stroke room to run. Pair it with one of our fillet knives and the dock is set.
The thin, light Kitchen Series runs from 8 by 6 up to 17.5 by 13 inches, with a hanging hole for storage. The All-In-One adds non-slip feet and a juice groove. For a hometown touch, the 12 inch Wisconsin state board makes an easy gift.
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