Cutting board, that is.
Several months ago I made up an end grain cutting board based on Marc Spagnuolo's "Wood Whisperer" plan. It's hard maple and purpleheart, looks pretty neat and despite what some say about purpleheart being excessively hard (Janka rating 1860), it doesn't seem too tough on the edges of my knives.
Trouble is, at 12" x 17 1/2", I'm finding it to be too small. I'm curious as to what size boards those of you who are home cooks use.
I"m about ready to pull the trigger on one of Dave's Boardsmith Magnum's...I could make one myself but I don't have or know anyone who has a drum sander and flattening an 18" x 24" slab of end grain maple with a low angle blockplane and an orbital sander isn't my idea of a good time. I did it with my existing board and once was enough.