From slicing steak to serving it on the same board
[At-home photo] Three
Epicurean boards currently used in the kitchen
This at-home set includes three differently sized Epicurean boards that store neatly upright and are easy to reach for different prep jobs. Their natural tone, thin profile, and elongated hanging holes capture the brand's practical character. Without rear labels or measurements, an exact older model name cannot be confirmed from the photo alone, but the format resembles features found across today's Kitchen, All-in-One, and Gourmet families.
1. What stands out in daily use
The boards bring the warm appearance of
wood without the bulk of a thick hardwood block. A small board handles fruit
and quick jobs, a medium board suits vegetables and a meal-sized portion of
protein, and the large board provides room for several ingredients. Their slim
profiles take little storage space, while the hanging holes make them easy to
lift with damp hands.
Fine knife marks are visible on the board
in the supplied photo. These are normal signs of a working cutting surface that
receives the blade, but shoppers should know that the finish will not remain
pristine. Anyone who dislikes visible patina may prefer reserving one side
specifically for presentation.
2. Slice steak and serve it on the same board
One of the strongest reasons to own an
Epicurean board is that it can shorten the path from cooking to serving. Rest a
grilled steak, slice it on the board, then add roasted garlic, asparagus,
cherry tomatoes, herbs, or a small dish of sauce. The natural surface frames
browned steak and green vegetables beautifully, creating a relaxed home-dining
presentation without transferring everything to another platter.
For juicy meat, use a grooved side to keep
liquid from reaching the counter. After slicing, remove the knife and wipe the
handle and border before carrying the board to the table. Do not confuse
placing cooked meat on the board with using it as a trivet for a hot pan. Never
serve directly from a surface used for raw meat unless it has been thoroughly
washed, or use a clean reverse side to prevent cross-contamination.
3. Material and shared product features
Epicurean describes its signature surface
as a wood-look paper composite. Current core products commonly highlight
dishwasher safety, knife friendliness, NSF certification, and low-maintenance
care. Routine oiling is not required in the same way as unfinished hardwood,
though the company offers a mineral-oil-and-beeswax Board Butter for restoring
luster when desired.
4. Current core series at a glance
|
Series |
Sizes |
Profile |
Best
for |
|
Kitchen Series |
8×6 / 11.5×9 / 14.5×11.25 / 17.5×13인치 |
1/4 in |
Light daily prep |
|
All-in-One Series |
10×7 / 11.5×9 / 14.5×11.25 / 17.5×13 / 19.5×14.5인치 |
1/4 in |
Juicy ingredients |
|
Gourmet Series |
14.5×11.25 / 17.5×13 / 19.5×15인치 |
3/8 in |
Carving & plating |
|
Handy Series |
9×7.5 / 14×7.5인치 |
3/16 in |
Serving & platters |
|
Big Block Series |
21×16 / 23×19인치 |
1 in |
Large-volume prep |
Note:
Sizes reflect options currently listed on the official U.S. product pages.
5. Series-by-series guide
5-1. Kitchen Series
[Official product
image] Epicurean Kitchen Series | Source: Epicurean
The thin, lightweight original with a
hanging hole and two usable sides; ideal for everyday produce and light meat
prep.
This is the closest thing to the original
everyday Epicurean format. It prioritizes simplicity and low weight over
grooves or non-slip feet, making it easy to wash, dry, and store. It is an
approachable first Epicurean board.
5-2. All-in-One Series
[Official product
image] Epicurean All-in-One Series | Source: Epicurean
Combines a juice groove with four non-slip
silicone feet, making it especially practical for slicing juicy steaks.
Both faces remain usable while the groove
and silicone feet add control. Use the grooved side for steak or juicy fruit
and the broad reverse for vegetables, giving one board several practical roles.
5-3. Gourmet Series
[Official product
image] Epicurean Gourmet Series | Source: Epicurean
A thicker board with a juice groove on one
side and a broad reverse surface; well suited to carving and tabletop
presentation.
At 3/8 inch thick, it feels more
substantial than the basic board. A groove supports carving, while the broad
reverse and refined color combination make this the strongest choice for
slicing meat and carrying the finished presentation to the table.
5-4. Handy Series
[Official product
image] Epicurean Handy Series | Source: Epicurean
Its extended handle makes it easy to carry
from kitchen to table for sliced steak, tacos, sandwiches, cheese, and snacks.
Epicurean explicitly positions this as both
a cutting board and serving platter. The long handle makes it easy to carry,
and the narrow shape presents sliced steak, tacos, sandwiches, fruit, or cheese
attractively.
5-5. Big Block Series
[Official product image] Epicurean Big Block Series | Source: Epicurean
A substantial countertop block with non-slip feet, designed for heavy prep, large cuts, and long-term stationary use.
The one-inch profile and oversized
footprint are intended to remain on the counter. It is best treated as part of
the work surface rather than a board that is frequently stored upright, and it
suits large cuts and high-volume preparation.
6. Advantages and trade-offs
Advantages
Thin models store compactly, dry relatively
quickly, and move easily from prep area to table. The natural color works as a
casual serving backdrop for steak, bread, and cheese. Across current series,
buyers can select grooves, silicone feet, extended handles, or a thick
stationary block according to the job.
Trade-offs
Knife marks become visible, and pale
natural finishes can show residue from strongly colored foods. Thin boards
should be dried with airflow and stored without uneven pressure to reduce the
chance of distortion. A damp towel or cutting mat improves grip under basic
boards that lack silicone feet.
7. Cleaning and hygiene
Remove food promptly and wash both faces,
edges, grooves, and hanging holes with mild detergent and a soft sponge. After
raw-meat preparation, clean thoroughly and dry completely. Even with dishwasher-safe
models, position the board so it is not trapped against another item or heating
element. Replace a board if it develops deep separation, lifted layers, or
persistent odor and contamination that cleaning cannot remove.
FAQ
Q. Can I serve steak on the same board used to slice it?
Yes, when the cooked steak is sliced on a
clean board. Tidy the border, add garnishes, and use it as a presentation
board. Never serve from an unwashed surface previously used for raw meat.
Q. Which series is best for steak?
Gourmet offers the best balance of carving
groove, thickness, and presentation. All-in-One adds non-slip control, while
Handy is especially convenient when the board is frequently carried to the
table.
Conclusion
Epicurean boards work not only as prep
surfaces but also as part of the finished meal. A set of multiple sizes handles
quick fruit prep through family dinners, and steak can be sliced, garnished,
and carried to the table on the same clean board. Choose Kitchen for
lightweight daily work, All-in-One for grip and grooves, Gourmet for carving
and plating, Handy for serving, and Big Block for a permanent large work
surface.
Sources
Official Epicurean product pages:
Kitchen Series, All-in-One Series, Gourmet Series, Handy Series, and Big Block
Series
https://epicurean.com/collections/cutting-boards