I use them and like them quite a lot. They are grease proof, so they can hold up to bc and are much more sturdy than the card board ones. Something I don't care for: they are a bit difficult to cut if you need to customize them, and I don't like the "open" edge where you can see the corregated part of the inside of the board.....if that makes sense? 
Otherwise, they're really great! 
I'm a foamcore girl (cheaper & less slippery), but I have some Tuff boards in rectangles, and 3 or 4 sizes of rounds to use as "icing boards" & "transfer boards".
I love these for putting under cakes when I ice them in buttercream &/or cover with fondant and for when I have to move torted layers around. They don't flex easily and they can be washed & reused. I figure that the ones I have will last me quite awhile.
Rae
Tuff Boards rock...I use them all the time, they're great. They're having trouble getting the raw materials right now (or so I've been told) so if you order them from a secondary source you're going to have them on backorder for a while (try a couple of months.) The best thing to do is to go to their website and order directly from them. It's www.tuffboardcakeboards.com
You can trim them to size with a pair of scissors, so they're not that hard to cut. Just don't use cheap scissors!
Quote by @%username% on %date%
%body%