I learned this weekend (the hard way! LOL) to use PARCHMENT paper to line my pans for caramels and then the white chocolate fudge I made. The caramels were too soft at first when I tried the next day to turn them out so I had to redo them to cook them to a bit higher temp....good thing as I could tell that just a heavily buttered pan wasn't going to be so great for getting them out. I had a 'well, what the hey, I'll try...' moment and used parchment paper for a lining, curling it up the sides a bit. It worked like a charm. Then I put some more paper down on the surface I turned it out onto. It was great for cutting down onto. I didn't have a lot of problems with small pieces or slices of the paper.
Parchment is silicon imbedded from what I understand. It's incredibly non-stick and heat resistant. I use it under and over fabric and fusible webs during that process to keep the ironing board and iron clean. I've used it for my work surface when using self sealing laminating sheets and it makes sealing cards, bookmarks, etc, a breeze! And, of course, I do use the parchment paper on all baking sheets, even for things that don't normally stick, as it makes cleaning up so easy.
Thank you so much for for showing me the quilting cutting board and even the pizza cutter are 'purty darn versatile! :-D