What are the best measurements for a cutting board.

[BBQ Bill Wyko]

This one I made 14x14 but I want to expand the pattern and need to know the ideal dimensions.

[Mr. Bones]

I'd haveta start with it's subjective, an dependent on a multitude of variables...

Reckon, ones that first spring to mind are:
Intended use
Space available in yer indoor, or outdoor kitchen, island, or dinin table

I have a variety of sizes, an they all serve their purposes well...

Might be that lookin at some commercial board makers might yield what are common, or popular sizes, as a start, but, nope, I couldn't rightly give ya any ideal dimensions.

I'm sure members will pipe up with their favorite boards, sizes, an reasonin fer that, afore long, at all!

Gotta reiterate, at this point, jus what beautiful, painstakin, meticulous design, craftsmanship an execution I'm seein in th one shown!

Many Kudos, Brother!

[Jerod Broussard]

For brisket 18" x 24" x 1.5"

Everything else should fit.

[CaptainMike]

Yup

[BBQ Bill Wyko]

I'm concerned about routing gutters into an endgrain board. It's so easy to burn the wood and is hell to sand out.

[Polarbear777]

On second thought your boards are too pretty to use, so maybe it doesn’t matter. :-)

[RonB]

First, you need a very sharp bit. Then make several passes removing very little with each pass. And keep the router moving fairly quickly. The make a sanding block to fit the curve.

[CaptainMike]

What RonB said with the addition of getting a high quality bit with a 1/2" shank and a profile sander like this: https://www.amazon.com/PORTER-CABLE-...gateway&sr=8-1

[Polarbear777]

To start with the board needs to be as big as the knife plus handle fits diagonally. So you could try to standardize by 8,10,12” chefs knives.

But it the other important factor is it has to fit at least into your sink so it can be washed.

Then an it has to fit wherever you are storing it

and has to be big enough for a brisket

none of these are consistent. And everyone’s knives, countertops, sinks and storage are different sizes.

For veggies you can have a flat board. For big hunks of roasted meats you’ll need somewhere for the juices to go.

It is a pretty wide open design space with opposing requirements. You might have to pick something, see how it goes and iterate.

[Attjack]

I just clean my oversized board like a countertop.

[Attjack]

My main board is 18" x 30" and I love it. Never had one this big before and never won't have one this size again.

[Santamarina]

My next board will be at least 18” x 24” so it will fit a whole packer brisket. Thankfully I have a large, single basin sink in my kitchen, so it’ll fit in easily for cleaning.

[Bkhuna]

Big, single basin sinks are the only way to go. And a commercial style, pull-down faucet.

[Huskee]

I agree with the above, as long as a whole rack of ribs or a whole brisket will fit with comfortable room to spare, it would work for me!

[Murdy]

I have a huge synthetic board, probably 18x30 like Attjack's, and it's invaluable for certain big projects. For a high-end board, I'd probably want it quite a bit smaller, so it could be left out on the back of a counter between uses, for instance, on display. Also, I only pull the big board out occasionally, and usually use something much smaller and manageable for typical tasks.

[Santamarina]

I agree that having at least two boards is a good plan. A giant one for brisket and other large cuts, and a smaller one for everyday tasks - probably 18x12 or 18x18.

[IowaGirl]

If you want to make large cutting boards to satisfy the grillers and smokers out there, you're getting some good answers. But I have probably 8 cutting boards in my kitchen, but only one is big enough to hold a brisket. I really, really wish my big board had a juice groove or whatever they're called -- I really do think this is an important feature for a board intended for cutting cooked meats.

All my other boards are smaller and lighter to better fit a crowded kitchen counter and to carry around from prep area to the stove, etc. These boards get used way more often than the big one unless I've got to deal with a big hunk of meat. Of the 3 smaller handmade wooden ones in my cutting-board herd, I have two that are roughly 8 inches x 9 inches, not including the handle on one. The third larger one is roughly 10 inches x 15 inches, again not counting the handle.

The two smaller ones live on my counter, propped up "for pretty" when they're not in use, and they get used all the time for slicing and dicing smaller items like veggies, fruit, etc. The larger one mostly gets used for slicing smaller roasts (again needs a juice groove!), loaves of bread, and such.

Speaking as a small business owner who does custom leather work for a living -- Unless you put a very low value on your time and expertise or you have customers with deep pockets, it's going to be hard to price a large, fancy board high enough to be compensated fairly. The larger of my 3 wood boards has straight laminations of purpleheart, walnut, cherry, and maple. I paid about $70 for it and I think that was a fair price.