Wooden serving and cutting board Kassel 30 x 22 cm

The Kassel wooden serving and cutting board 30 x 22 cm is a compact kitchen accessory designed for everyday food preparation and presentation. Made from solid wood, this board provides a stable surface for slicing, chopping and arranging cheeses, bread, cold cuts and other small food items. Its size makes it suitable for countertop tasks as well as serving directly at the table during casual meals or small gatherings.

Advantages

The wooden construction offers natural durability and a gentle surface for knife edges, reducing blade wear compared with harder surfaces. The medium-sized footprint balances workspace efficiency and storage convenience, fitting easily on kitchen counters or in cupboards. Wood also provides a warm, neutral appearance that complements a variety of table settings and food presentations.

Suitable for

• Slicing and chopping fruits, vegetables and herbs
• Preparing and presenting cheeses, bread and cold cuts
• Small meal prep on countertops and cutting tasks in limited spaces
• Serving appetizers or snacks at informal gatherings

Key specifications

• Material: solid wood
• Dimensions: approximately 30 x 22 cm
• Surface: smooth, food-contact suitable finish
• Weight: lightweight for easy handling and serving
• Design: compact rectangular shape for versatile use

How to use

Place the board on a stable, flat surface before use. Use one side for cutting and slicing, and the other side for direct serving if desired. To prevent slipping while chopping, position a damp cloth or non-slip mat under the board. After food contact, remove scraps and wash the board by hand with warm water and mild detergent; avoid soaking or using a dishwasher to preserve the wood. Dry thoroughly and store in a dry place.

Usage recommendations

For long-term use, periodically treat the wooden surface with a food-safe mineral oil or board conditioner to maintain moisture balance and reduce drying or cracking. Avoid prolonged exposure to heat and direct sunlight. Use separate boards or clean thoroughly between handling raw meat and ready-to-eat foods to prevent cross-contamination.