Last year I bought a slab of pecan. Being new to woodworking I wish I didn’t cut it up as it would have made a nice desk top. Lesson learned. I had completely forgot about the pecan until I had to take a break and looked in my wood pile. I found this nice slab (picture)that I am thinking of making into an12x16 cutting board?  A couple of questions 1) when routing pecan how much do I need to worry about with grain tear out? 2) Is 12x16 to big? (Thinking storage for the average person) 3) Any well earned experience with pecan is more than welcomed.

 

thanks...

Thats a really nice hunk of wood. 12X16 could be a mite big...thinking of storage. So, I'd leave the live edges, sand it smooth, drill a hanging hole, attach a leather thong and call it done. 

I've read that the rule of thumb for cutting board size is to lay your chef's knife on it diagonally. The knife should fit on the board without extending past the corners.

 

I've never worked with pecan so I can't say about the grain but I know @Gerald has turned a lot of it. Maybe he can give you some insights.

Number one you probably do not want live edge on cutting board...too hard to clean.

 

Now for the real disclamer, I would not use pecan in a cutting board as the grain is too open and will retain food and bacteria. As to routing I do not think I have ever done that with pecan , only turned. The worst thing about pecan is that like Forest Gumps box of chocolates you never know what you are going to pull out. I have had several projects with that surprise. Going along fine and no crack or inclusion  and then that big hole just jumps out to mess up that nice smooth surface.

Gerald thank you I meant to ask if the grain was too open. If I were to seal it and use it as a serving tray? The last thing I want to do is make some one sick. 
 

Gene if I left the live edges on it would be too big to fit through my planer. Thanks for the compliment of the wood. I have several pieces I will get too eventually lol

I think the grain is most likely (from what i've seen of pecan) too open for a cutting board, but would serve nicely as a non food-prep tray (i.s., serving tray as you suggested).

Beat me to it . Would look great on anything else not direct contact food use.

Thank you gentlemen