Wooden mango cutting and serving board ORION 61x22 cm

ORION wooden mango cutting and serving board 61 x 22 cm is a hardwearing kitchen accessory crafted from mango wood. The board offers a broad surface for food preparation and presentation, combining solid wood durability with natural grain patterns. Its rectangular shape and generous dimensions make it suitable for slicing, chopping and arranging a variety of foods, while the finished surface is intended to resist everyday kitchen use.

Advantages

The mango wood construction provides a dense, impact-resistant work surface that is less prone to deep knife marks than softer woods while retaining natural antimicrobial properties intrinsic to hardwoods. The sizeable 61 x 22 cm area allows for comfortable cutting and simultaneous serving on the same surface. The board’s natural grain and warm tones create an aesthetic base for presenting cheeses, breads, fruits and cold cuts.

Suitable for

• Home kitchen meal preparation — slicing and chopping vegetables, fruits and meats
• Serving platters for cheese, bread, charcuterie and antipasti
• Buffet and social dining presentation
• Food styling and photography where a natural wooden background is desired

Key specifications

• Material: mango wood
• Overall dimensions: 61 x 22 cm
• Shape: rectangular
• Surface finish: sealed/treated wood suitable for food contact
• Weight: medium — designed for stable tabletop use (hand-carryable)

How to use

Place the board on a stable, dry work surface before cutting. Use one side for chopping and slicing and the same or the opposite side for presenting food items. Avoid excessive force with cleavers or repeated heavy impact to preserve the board surface. After use, remove food residues with a scraper or soft brush, then wash by hand with warm water and mild detergent; do not soak the board or place it in a dishwasher.

Usage recommendations

Regularly dry and oil the mango wood with food-safe mineral oil or conditioning wax to maintain the finish and reduce drying or cracking. Store the board in a well-ventilated area away from direct heat sources. For hygiene, designate one board for raw meats and another for ready-to-eat foods, or clean thoroughly between uses.