Footed Charcuterie Board

Cut the four main boards to 23-3/4" and the handle piece to 28-1/2". The handle is deliberately longer than the main boards — that extra length is what you'll grip when the board is loaded with food and you need to carry it one-handed.

Cut the two foot pieces to 11-1/2" now too, even though they don't get glued on until the end.

Lay the four main boards side by side, alternating end grain if you can see it, and run a bead of glue down each mating edge. Add the handle piece to one side, flush at one end and overhanging at the other.

Clamp across the width, not just at the ends — a glue-up this wide wants to bow if you only clamp the outside edges. Wipe squeeze-out before it skins over; dried glue won't take stain or oil evenly.

Once the glue-up is dry, glue and nail the two foot pieces to the underside, running perpendicular to the main boards, a few inches in from each end.

This is the whole reason the board doesn't sweat: it lifts the underside off the counter so air actually reaches both faces between uses.

Optional: trace a curve at each corner with anything round you have on hand and cut it with a jigsaw for a softer look.

Sand through the grits, finishing no coarser than 220 — anything rougher will feel splintery under a block of cheese and a knife.

Flood the board with mineral oil or a board butter (beeswax and oil), let it soak in, and wipe off the excess. Do the underside and the feet too, not just the top — end grain and fresh-cut edges drink finish fastest and are the first places a board dries out and cracks.

Re-oil every few weeks at first, then whenever the surface starts looking dry.