Charcuterie Serving Board — board plan

What to buy, and which parts come off which board.

Buy 5 boards at 8 ft.

3/4" × 3" — Scrap 1x/2x lumber

3 boards · 3.4 board feet (includes 15% for knots and defects) · 68% of the boards you buy used

Board 1 · 14 3/8" left over
16"16"16"16"16"
1. Field pieces — 16"
2. Field pieces — 16"
3. Field pieces — 16"
4. Field pieces — 16"
5. Field pieces — 16"
Board 2 · 14 3/8" left over
16"16"16"16"16"
1. Field pieces — 16"
2. Field pieces — 16"
3. Field pieces — 16"
4. Field pieces — 16"
5. Field pieces — 16"
Board 3 · 62 3/4" left over
16"16"
1. Field pieces — 16"
2. Field pieces — 16"

3/4" × 1 1/2" — Pine 1x2

2 boards · 0.9 board feet (includes 15% for knots and defects) · 56% of the boards you buy used

Board 1 · 6 3/8" left over
20"20"16"16"16"
1. End frame pieces — 20"
2. End frame pieces — 20"
3. Divider strips — 16"
4. Divider strips — 16"
5. Divider strips — 16"
Board 2 · 78 7/8" left over
16"
1. Divider strips — 16"

Cuts are listed longest-first, which is how they should be made: the awkward pieces get placed while there is still board to place them on. The layout assumes one end of each board is squared off (1") and that every cut costs 1/8" of kerf — the reason six 16″ parts do not fit on a 96″ board.

3/4" × 3" — Scrap 1x/2x lumber

Board 1 · 14 3/8" left over

Board 2 · 14 3/8" left over

Board 3 · 62 3/4" left over

3/4" × 1 1/2" — Pine 1x2

Board 1 · 6 3/8" left over

Board 2 · 78 7/8" left over