Footed Charcuterie Board — board plan

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

Buy 3 boards at 8 ft.

3/4" × 2 1/2" — Poplar 1x3

2 boards · 1.4 board feet (includes 15% for knots and defects) · 51% of the boards you buy used

Board 1 · 23 3/8" left over
23 3/4"23 3/4"23 3/4"
1. Main boards — 23 3/4"
2. Main boards — 23 3/4"
3. Main boards — 23 3/4"
Board 2 · 71 1/8" left over
23 3/4"
1. Main boards — 23 3/4"

3/4" × 1 1/2" — Poplar 1x2

1 board · 0.5 board feet (includes 15% for knots and defects) · 55% of the boards you buy used

Board 1 · 43 1/8" left over
28 1/2"11 1/2"11 1/2"
1. Handle — 28 1/2"
2. Feet — 11 1/2"
3. Feet — 11 1/2"

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" × 2 1/2" — Poplar 1x3

Board 1 · 23 3/8" left over

Board 2 · 71 1/8" left over

3/4" × 1 1/2" — Poplar 1x2

Board 1 · 43 1/8" left over