How to cut and plane Barrel Top Charcuterie Blanks to Size

Start by cutting your blanks to length.  Use the cutting template to make sure you end up with a full charcuterie board and make your first cut on the miter saw.

Make your second cut so that your final length is 18".

On the table saw, use your cutting template to find 8" out of the middle that will ensure a good charcuterie board.  Rip the first side.  Ideally you will have removed remaining tounge and groove.

Cut the other side so the final width is 8".  You should have a blank that is now 18"x8".

Once your blanks are cut to size, ensure they don't have any staples or other metal in them that will destroy the blades on the planer.  Remove all staples, be aggressive if necessary with a pick or another tool to gouge all the metal out before putting them through the planer.

When planing the goal is to leave as much material as possible.  Run blanks through individually.  The goal on the top is just to remove any glue and even out the surface.  Bottoms have the same goal, but sometimes also have flaky areas that can be planed off.  If it seems like it isn't going to be possible to plane off the flaky portion, send it along anyway and we may be able to fix later.