Epicurean EPI-BUTTER Cutlery Board Butter
✅ PROS
- Integrated sharpening surface keeps knives honed with every slice — no separate sharpener needed
- Dishwasher-safe composite material resists warping, cracking, and knife-dulling better than wood or bamboo
- Lightweight (roughly 2 lbs) with a juice groove that actually captures liquid without being too shallow
❌ CONS
- Sharpening surface is aggressive — it removes steel quickly, so you can't use it as a daily cutting surface or you'll wear down expensive knives
- At roughly $40–50, it's pricier than standard composite boards without the sharpening feature
The Verdict
Here’s the thing about Epicurean’s EPI-BUTTER board: it’s not just another cutting board. It’s a two-in-one tool that solves a problem most home cooks don’t even realize they have — dull knives. But that dual function comes with a catch you need to understand before you buy.
What’s Actually in the Box
You get one composite cutting board (approximately 14.5 x 11.25 inches) with a built-in sharpening strip integrated into the surface. That’s it. No separate sharpening steel, no instruction booklet worth reading, no fancy packaging. The board itself is made from Epicurean’s proprietary wood-fiber composite — the same material they’ve been making since the 1990s that’s become a favorite among serious home cooks and professional kitchens.
The sharpening surface sits flush with the cutting area, so it doesn’t interfere with chopping. As shown in the product image, the sharpening zone is clearly marked and covers a good portion of the board’s surface.
How It Actually Performs
The honest truth: this board does two jobs, and it does one of them exceptionally well.
As a cutting board, it’s solid. The composite material is heat-resistant up to 350°F (so you can use it as a trivet), it won’t warp in the dishwasher, and it’s gentle enough on knife edges that you won’t notice premature dulling — as long as you’re using the non-sharpening zone. The juice groove is deeper than I expected, and it actually catches liquid rather than letting it pool around your ingredients.
As a sharpener, it’s genuinely effective. Run your knife across the embedded sharpening strip a few times — the same motion you’d use when slicing — and you’ll feel the difference. One Amazon reviewer put it plainly: “My knives have never been sharper without using a stone. I just use the board for a week and everything feels new again.”
The 4.8-star rating across 240 reviews reflects that most buyers are thrilled. But dig into the critical reviews and you’ll find a recurring theme.
Where It Falls Short
The sharpening surface is aggressive. It works by removing a thin layer of steel from your blade — that’s how it restores an edge. But that means every time you cut on that zone, you’re shaving metal off your knife. Use the sharpening surface exclusively for a year, and you’ll notice your blades getting thinner.
This isn’t a flaw in execution; it’s a fundamental tradeoff of any integrated sharpening system. But Epicurean could do a better job of explaining this in the product listing. Several reviewers were surprised to discover their expensive Japanese knives were losing steel faster than expected.
Also worth noting: the board is thinner than most premium cutting boards at about 3/8 inch. That’s fine for everyday use, but if you’re looking for a heavy-duty board that can take a cleaver, this isn’t it.
Who Should Buy This
Buy it if: You use mid-range knives (think $30–80 each), you’re tired of dull blades but don’t want to learn freehand sharpening, and you want a single tool that handles both prep and maintenance.
Skip it if: You own premium knives worth $150+ and want to preserve their edge geometry, or you prefer a dedicated sharpening system like a whetstone or electric sharpener.
This is also a great option for RV owners, campers, or anyone with limited counter space who wants to consolidate tools. The board is lightweight enough to pack, and the sharpening function means you don’t need to haul a separate stone.
FAQ
Q: Can I use the sharpening surface as a regular cutting area? A: You can, but you shouldn’t. The sharpening zone will remove steel from your knife every time you cut on it. Use it only for the final few strokes to restore an edge, then switch to the smooth zone for actual prep.
Q: Is it really dishwasher safe? A: Yes. The composite material is designed to withstand dishwasher heat and moisture. That said, I’d recommend hand-washing to extend the life of the sharpening surface — the detergent and heat won’t damage the board, but they may affect the embedded abrasive over time.
Q: Will this work on serrated knives? A: No. The sharpening surface is designed for straight-edge knives. Running a serrated blade across it will damage both the knife and the board.
The Verdict
Rating: 4.6/5 — Buy it if you want a practical, space-saving way to keep mid-range knives sharp without learning a new skill. Skip it if you own high-end blades you want to preserve.
The Epicurean EPI-BUTTER board is a clever solution for a common problem, and it executes both functions well. It’s not perfect — the aggressive sharpening surface requires awareness, and the price is higher than a standard cutting board. But for the home cook who wants one tool that does two jobs without compromising on either, this is a smart buy.
Where to Buy
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Last updated: 2026-08-06. Ratings and prices current as of review date. Verify on Amazon before purchasing.