This black walnut charcuterie board is about 20” long, up to 12” wide, and 1.25” thick. Boards should be water popped in the sanding process in order to raise the grains. I raised the grains when I sanded at 150 grit and 320 grit. Once I raised the grains at 320 grit and then resanded to 320 grit, it was silky smooth and ready to be finished.
