*I find the easiest way to segment an orange is to remove the top and bottom of the orange using a serrated knife, Stand it on a cutting board, and use a downward motion to follow the contour of the fruit to remove both skin and pith (the white part). Segment each orange fillet, separating the flesh with a small paring knife.
Ken Wingard explains the importance of making the kitchen space functional with a workflow triangle. To help us decide on a look, you can visit here to give us your opinion on your favorite look!
