Charcuterie Serving Board

Set your miter saw to a 30° off-square angle. Cut scrap wood pieces with both ends parallel at this angle — the long-point-to-short-point measurement equals your board's finished depth. For example, for a 16"-deep board, cut the pieces 16" long, long point to short point, both ends parallel at 30° off square.

It's important that every piece is the same length — use a stop block on the saw so all the pieces come out identical.

As you cut, lay the field pieces out to create varied depths and channels across the board. Cut the divider strips standing upright against the saw fence, so they pick up the same angle as the field pieces.

Cut an end frame piece a little longer than needed. Attach it to the ends of the field pieces with 1-1/4" brad nails and glue, applying glue between the field pieces as well. Keep all edges flush to the bottom.

Repeat the previous step on the opposite side.

Mark the ends to be trimmed with a square, checking there are no nails in the cut path. Trim the ends flush with a circular saw, or a miter saw if the board is small enough to fit.

Cut short 1x2 end caps and nail and glue them to the freshly trimmed ends.

Finish as desired. If the board will be used for serving food, apply a good coat of food-safe polyurethane so it can be wiped clean after use and the finish protects the food from the stain underneath.