Is 12 x18 too big for a gift cutting board?

[Crazyraceguy]

I glued up a couple of alternating-strip slabs yesterday, for a "random gift" type thing. It's one of those game give aways at a Christmas party, so it will be up to whomever takes it. I have no idea who this will be, of course, so sizing per the knife isn't going to happen.
I have enough strips to make 12 x 20, but that seems excessive, unless specifically requested/commissioned. Splitting that into two at 10 x12 seems too small? Golden ratio leans more to 10 x 16, which I could do, and save the trimmings for a true random/chaos board later
Opinions......

 

[onocoffee]

12x20 should be okay. I saw a 18" long kit at Woodcraft yesterday, that seems fine. Some people like big things. My cousin told me she would like a "big cutting board" for Christmas. When I asked her: "how big is big?" She replied: "24 inches" - WT???

I haven't started.

 

[luvmytoolz]

+1 for the 12 x 20. I make two sized rectangular boards, the large one ending up a finished size of around 515mm x 315mm which is roughly the same size you're contemplating, I think it's a good practical size without looking too big and seem popular enough.

I'm actually working on a rosewood commission in that size right now.

 

[waho6o9]

A 10 x 16 cutting board would be well received and appreciated is my guess.

Looks like you'll be making a 24" CB for your cousin onocoffee. Daylight's burning...........

 

[WillettBarrel]

I just finished making a 12x18 board as a gift. I don't think it's too big. I actually think it's a perfect size; makes a nice sized charcuterie board if that's how they want to use it.

I'd only go smaller if I were worried about costs. If you're doing an edge grain board, there's not a lot of waste. If you're doing an intricate pattern end grain, then yeah, maybe smaller.

 

[Vondawg]

I laughed reading you @onocoffee …I had a request for a 24” board last year….made it and observed they have no where to store it and ……it’s heavy ! ! Beautiful but heavy! Younger people are germaphobics they want to run them in the dish washer from time to time (high heat =death of wood) anyway my wife and I (foodies) have composite cutting boards …we run them in dishwasher to santisize/clean ….think cutting chicken/pork/fish…the one ornate cutting board we use, in guest situations (if Im being honest) is hand washed/cleaned, wiped dry….this love of cutting boards has been interesting to follow

 

[onocoffee]

I laughed reading you @onocoffee …I had a request for a 24” board last year….made it and observed they have no where to store it and ……it’s heavy ! ! Beautiful but heavy! Younger people are germaphobics they want to run them in the dish washer from time to time (high heat =death of wood) anyway my wife and I (foodies) have composite cutting boards …we run them in dishwasher to santisize/clean ….think cutting chicken/pork/fish…the one ornate cutting board we use, in guest situations (if Im being honest) is hand washed/cleaned, wiped dry….this love of cutting boards has been interesting to follow

I was like: "24??? Does she even realize how big that is???" I don't think she does.

In the kitchens I've run, we've had some big boards - all of them synthetic. I just went to check, I do have a couple workboards that I made last year for our supposed to be new coffee spot (still not ready to open): 24"x15" and 29"x17". These are kinda comically big for a home kitchen. Maybe I'll give her one of those.

One thing I've been thinking more of this past year is the finishing on cutting boards. I've really been leaning towards no finish - to allow the wood to "do its thing" and absorb the food-borne bacteria and pathogens, and kill them. Finishes just allows them to fester on the surface until you put a different product on the board when they can jump onboard and spread even more. This is why in the kitchens we keeps distinct and separate synthetic color-coded cutting boards to prevent cross-contamination.

 

[Crazyraceguy]

I just finished making a 12x18 board as a gift. I don't think it's too big. I actually think it's a perfect size; makes a nice sized charcuterie board if that's how they want to use it.

I'd only go smaller if I were worried about costs. If you're doing an edge grain board, there's not a lot of waste. If you're doing an intricate pattern end grain, then yeah, maybe smaller.

It's end grain. I'm against edge grain as a cutting board, charcuterie only. Cost is not a factor at all, it came from offcuts. I have quite a supply and decent access to more. I would only have to buy new material for something big, like a dining table.
I'm kind of (maybe unfairly) guessing that most people won't use it. They think of it as an art piece, that they don't want to damage. Most of the ones I have made are still unused. Mine and two of the ones made for former co-workers get used regularly. One of them even asked about getting more of the wax/oil blend I make for boards.

That giant thing I did a few months ago was requested, but it still got the "wow that's heavy" from everyone who touched it. 18 x 24 IIRC? and 3" thick, quite a chunk of White Oak.

I have this going on too. It came from offcuts of the board I made for my daughter some time ago. The parts were kind of lost in the move. I just found them yesterday, while looking for strips, and glued the two halves together. I need a bigger ramekin for it, but freebee charcuterie board. bonus

 

[bertv]

The max size of the cutting boards I have made is limited by the width that my thicknesser/planer accepts. Which happens to be 12 inch for you Imperial people, but in real measurement 305 millimeters.
In my opinion a acceptable width to length ratio is two to three or thereabouts, so my cutting boards are on average 42 to 45 cms long. Some exceptions have occurred, though. I hate to waste wood, that’s why.

 

[rvieceli]

12x19.4 fits the golden ration as well as 10x16.2

Ron

 

[rvieceli]

Consider fabricating some sort of a stand for your boards. I have seen some different designs from a merely angled block to more elaborate ones. Would be storing on edge on the countertop.

Ron

 

[Crazyraceguy]

Consider fabricating some sort of a stand for your boards. I have seen some different designs from a merely angled block to more elaborate ones. Would be storing on edge on the countertop.

Ron

That's in the plan too, but 12 x 20 takes a lot of countertop space

 

[peter halle]

The people I've asked about cutting boards are now looking for smaller because they are older and don't cook for a crowd any more. I still haven't made any for them, so I guess I went real tiny.

Personally when I grab a cutting board from my assortment the first choice is 9 x 12. Second choice is 10 x 15.

Peter

 

[WillettBarrel]

It's end grain. I'm against edge grain as a cutting board, charcuterie only. Cost is not a factor at all, it came from offcuts. I have quite a supply and decent access to more. I would only have to buy new material for something big, like a dining table.
I'm kind of (maybe unfairly) guessing that most people won't use it. They think of it as an art piece, that they don't want to damage. Most of the ones I have made are still unused. Mine and two of the ones made for former co-workers get used regularly. One of them even asked about getting more of the wax/oil blend I make for boards.

That giant thing I did a few months ago was requested, but it still got the "wow that's heavy" from everyone who touched it. 18 x 24 IIRC? and 3" thick, quite a chunk of White Oak.

I have this going on too. It came from offcuts of the board I made for my daughter some time ago. The parts were kind of lost in the move. I just found them yesterday, while looking for strips, and glued the two halves together. I need a bigger ramekin for it, but freebee charcuterie board. bonus

In my view, that's all the more reason to go 10x18ish. If you're doing a something that becomes as much of a display/art piece as it is a cutting board, then size it a to show off the pattern's detail and your craftsmanship. .... At 24" it may well become wall art, so I feel you're in the sweet spot.

 

[Duckler]

What if the gift that needs cutting is bigger than 12 x 20?
Are we talking metric or imperial?

 

[tjbnwi]

The 12x20 will fit on edge in a 24” deep cabinet, go for it.

Most of them I make are around this size.

Tom

 

[jeffinsgf]

Funny this comes up this week. We're in the middle of doing photo and video on a new set of finger-grip bits that will launch Tuesday. Our videographer just finished a board for a friend that is 12" x 24". It seems slightly out of proportion to me, but it all depends on intended use. It would be perfect for presenting a filet of smoked salmon, but a turkey would leave about half an empty board. It also is heavy. My big board that I use to carve turkeys or other large hunks of meat is about 14" x 18", I think...haven't measured it in a long time. At the other end of the spectrum, I made a board 4" x 6" that is going to live in my home bar for cutting citrus. I guess my point...if there is one...is that there's no wrong answer. Unless you have a specific pattern you're working on, I would make it 20" long, take a look at it and decide whether or not to whack an inch off both ends.

 

[kevinculle]

My sister-in-law requested a charcuterie board a few years ago. When we got down to specifics, I asked how big and her answer was "about 4 feet (1.22m) long. I told her she would have serious problems carrying it empty, let alone loaded. We finally "compromised at 40" (1.02m) x 16" (40cm). She manages to use every square inch...but she is of Italian heritage!

 

[Packard]

Two considerations that I would look at.

1. Will it fit on a standard depth countertop? Yes.

2. Will it store on edge on a countertop and still fit under the wall cabinet. Maybe. I believe 18” is the standard height of a wall cabinet over a base cabinet. So I would be more comfortable with a 17” - 17-1/2” width of the board.

The bigger question is, will an 18” x 20” cutting board be more useful than a smaller and more typical sized board? Is the weight going to be an issue for the giftew?

What size cutting board would make the giftee happiest? Imagine yourself in their shoes.

Or, add to the card, “This board can easily be made smaller by me, if it proves to be too large for your situation.”

This is a quote from Google A.I., in response to my question, “What size cutting board is required for a large turkey?” But note, that is a once-a-year need, and might not represent their real wants. But note, most people don’t buy 25 pound turkeys. A 12 - 14 pound turkey feeds 6 and is more typical.

For a large turkey, you'll need a cutting board that is at least 20 inches long and 14 inches wide, though 24 x 15 inches is a better minimum for a very large bird, say up to 25 pounds. An extra-large board, around 24 x 18 inches or larger, provides more room to work with a big turkey, a spiral-cut ham, or other large roasts. It's always best to choose a board that is bigger than you think you need to ensure the turkey fits comfortably.


Note: I find it amusing that A.I. is concerned about the comfort of the turkey.

 

[Windows]

A 2’ board isn’t even that big. Do you all categorise “cutting boards” separately from other kinds of kitchen boards? What kind of board do you roll out pastry on? Adjust the thickness for the size of board so weight doesn’t get too great.