A new angle on the essential cutting board

The cutting board is so fundamental to each kitchen that you may not even pay attention to it and that is why we have tried to take up the challenge and do something new and different.

Our new Cutting Board series of three cutting- and serving boards, each have their own unique and functional details.

The starting point is naturally solid oak from sustainably grown forests - inch-thick and with a light oil treatment that elevates the oak's gorgeous grain patterns and provides light protection against stains.

And this brings us to the new and different take on a cutting board: The edges of the board are cut diagonally, at a 45-degree angle. This design choice gives the series a bold and different appearance reminiscent of how architects draw in perspective. In fact, it makes the boards visually pop out of the surface they are lying on.

Like all of our designs, the details are never mere decorations; the angled edges allow the boards to be placed closely together, and you can easily push finely chopped herbs from one board to another. It is also easy to grip the board and lift it from the table.

In the kitchen and on the dining table

The three boards each have their own size - and with each their own function.

The biggest board has ample space to solve all classic challenges such as carving Christmas goose and roast pork. The juice groove and reservoir on one end ensure that juices and fats do not end up on the table.

The medium size is square and features a slight indent in the middle, providing a great double function: Use it to chop raw ingredients, e.g. herbs and nuts, or as a tapas plate to serve directly on the table - perhaps as an extension of the larger cutting board.

The smallest is practically made for a perfect Sunday morning meal with precise space for an avocado dish and a small indent for a soft-boiled egg - or use it as a buttering board with room for salt flakes.

Good advice

Cutting Board is made of solid oak with natural traces and properties. Oak is naturally fungicidal and bactericidal and therefore more hygienic to use than, for example, plastic cutting boards.

Always wash the cutting board right away - preferably on both sides, so it does not become uneven. Use warm water and mild soap, and allow the board to dry completely before putting it in the drawer.

If the surface has become somewhat worn, it can be refreshed using ordinary food oil. A wooden cutting board must never be washed in a dishwasher.

If you treat your Cutting Board regularly with some love, attention, and oil, you have a cutting board for life.