Prep / Knives & Cutting / Cutting Boards
Why end grain
Those little squares of mango wood put the fibre ends at the surface. Your knife meets a more forgiving cutting board.
Cutting across the fibres
The edge meets fibres running across its path.
A small incision opens across the grain.
The cut remains after the blade lifts.
Cutting between the fibre ends
The edge meets the ends of upright fibres.
They part to make room for the edge.
A more forgiving surface, gentler on your knife.
A gentler landing for your blade. The fibres give way around the edge and settle back after the cut, helping reduce visible marks and wear on the knife.
Illustration of fibre behaviour. Natural wood will still show cutting marks with use.
Made for everyday prep
What it is made of
Small pieces of mango hardwood, each standing on end, so the cutting surface is the end of the grain - the chequered pattern you see.
The exposed ends of the fibres face up. They act like shock absorbers under the blade, so the board shows fewer scratches.
The wood is seasoned before it is worked, which keeps the board stable and durable.
Rubbed into the surface by hand: no lacquer, varnish, colour or polish.
Every board is cut, assembled and finished by hand.
Sustainably sourced mango hardwood, assembled with strong food-grade bonded joints for a durable board.
Construction & details
01 / Two sizes. Your space.
Cutting surface dimensions. The handle adds to the overall length.
02 / Solid end-grain mango.
1inch thick
A full inch of wood, through the whole board.
03 / A proper metal grip.
1.2inch handle projection
From the kitchen counter to the table.
04 / Made for more than prep.
2usable cutting sides
Reversible for prep. Beautiful enough to serve on.
One board, in your selected size.
Care
Seasoned hardwood, finished with food-grade mineral oil and beeswax, and handcrafted in Rajasthan. No lacquer or varnish.
The full care guideDamp cloth or mild soap. Never soak.
A damp cloth or mild soap and warm water. Never let wood sit in water.
Wipe dry, then stand it on an edge.
Wipe it dry straight away, then stand it on an edge so both sides breathe.
Looks pale and dry? Food-grade mineral oil.
Every 2–3 weeks, or whenever the wood looks dry, spread food-grade mineral oil evenly. Leave it to soak in overnight, then wipe off the excess.
Wax over the oil brings back the sheen.
A coat of wax over the oil seals the surface and brings back the sheen.
Dry, and out of direct sunlight.
Store upright with air around both sides. Avoid extreme heat and humidity, and never leave it flat on a damp surface.
Turn it over to spread wear evenly.
Use both sides in turn to help spread wear evenly.
Colourful food? Wash soon after prep.
Wash soon after cutting turmeric, beetroot, chillies, tomatoes or berries to help prevent stains.
Salt or baking soda, and half a lemon.
Sprinkle coarse salt or baking soda, then rub with half a lemon to deodorise the surface. Rinse and dry promptly.
Small pieces of mango hardwood are set with their fibre ends facing upwards. A knife can pass between those fibres, which separate and settle back, helping reduce visible cut marks and wear on the edge. Normal use will still leave marks.
Food-grade mineral oil and natural beeswax, applied by hand. There is no lacquer, varnish, colour or polish on the surface.
Wipe it with a damp cloth or wash it with mild soap, never soak it, and dry it straight away. When it looks pale and dry, rub in a little food-grade mineral oil.
No. Soaking and the dishwasher cause warping and cracks. Wash it with mild soap and warm water, then dry it straight away with a towel.
Food-grade mineral oil or beeswax; coconut oil can also be used. Spread it evenly, let it soak in overnight, then wipe off the excess.
