Cutting board ZELLER 25552 rectangular wood 520×205×12 mm

ZELLER 25552 rectangular wooden cutting board, size 520 × 205 × 12 mm, provides a stable and natural surface for food preparation. Made from solid wood in a natural tone, the board is intended for everyday chopping, slicing and serving in home kitchens. Its rectangular shape and moderate thickness ensure balance between a firm working surface and manageable weight for handling and storage.

Advantages

The wooden construction offers gentle contact with knife edges, helping to preserve blade sharpness compared with harder surfaces. The board's full-surface wood grain gives even support for cutting tasks and a stable base for rolling, slicing and dicing. Its plain natural finish creates a neutral look suitable for a variety of kitchen styles and enables straightforward maintenance with routine cleaning and occasional oiling.

Suitable for

• Everyday home meal preparation: chopping vegetables, slicing fruit and cutting bread
• Butchery basics at home: trimming and portioning raw meats (follow hygiene practices)
• Cheese and charcuterie presentation for serving
• General kitchen tasks requiring a stable, medium-sized cutting surface

Key specifications

• Material: solid wood, natural colour
• Shape: rectangular
• Dimensions: 520 × 205 × 12 mm
• Thickness: 12 mm for a balance of stability and lightweight handling
• Surface: smooth, single-piece wooden board suitable for direct food contact

How to use

Place the cutting board on a flat, dry surface before starting food preparation. Use the board for chopping, slicing and portioning; avoid heavy hammering or cutting with excessively serrated tools to reduce surface wear. After use, remove food residue and wash promptly by hand with warm water and mild detergent, then dry thoroughly. Do not soak the board or place it in a dishwasher to prevent warping and cracking.

Usage recommendations

To extend the life of the wooden board, treat it periodically with food-safe mineral oil or board conditioner and store it in a dry, ventilated place. For hygienic practice, consider using separate boards for raw meat and ready-to-eat foods or clean and sanitize the board between uses.