Skip to content
Notch
← Back to the plan

Modern Farmhouse Indoor/Outdoor Dining Table — board plan

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

Buy 16 boards at 8 ft.

3" × 3"

3 boards · 15.6 board feet (includes 15% for knots and defects) · 77% of each board consumed

  1. Board 1 · 6 3/4" left over

    1. Base Bottom Span — 61"
    2. Legs — 27"

  2. Board 2 · 13 5/8" left over

    1. Legs — 27"
    2. Legs — 27"
    3. Legs — 27"

  3. Board 3 · 46 3/4" left over

    1. Leg Bottom Spans — 24"
    2. Leg Bottom Spans — 24"

1" × 3"

13 boards · 25.9 board feet (includes 15% for knots and defects) · 88% of each board consumed

  1. Board 1 · 10 7/8" left over

    1. Table Top Boards — 84"

  2. Board 2 · 10 7/8" left over

    1. Table Top Boards — 84"

  3. Board 3 · 10 7/8" left over

    1. Table Top Boards — 84"

  4. Board 4 · 10 7/8" left over

    1. Table Top Boards — 84"

  5. Board 5 · 10 7/8" left over

    1. Table Top Boards — 84"

  6. Board 6 · 10 7/8" left over

    1. Table Top Boards — 84"

  7. Board 7 · 10 7/8" left over

    1. Table Top Boards — 84"

  8. Board 8 · 10 7/8" left over

    1. Table Top Boards — 84"

  9. Board 9 · 10 7/8" left over

    1. Table Top Boards — 84"

  10. Board 10 · 10 7/8" left over

    1. Table Top Boards — 84"

  11. Board 11 · 1 3/4" left over

    1. Base Top Spans — 58"
    2. Leg Top Spans — 35"

  12. Board 12 · 1 3/4" left over

    1. Base Top Spans — 58"
    2. Leg Top Spans — 35"

  13. Board 13 · 40 3/4" left over

    1. Base Angled Spans — 27"
    2. Base Angled Spans — 27"

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.