Any of you have one of the Epicurean® Slate cutting boards?

I'm interested in any FIRST-hand reports on how they treat knives, and how they deal with being sluiced down with boiling water (they are supposedly fine with temperatures up to 350F, but there's no way of knowing if that refers to wet or dry heat).

Thanks!

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: