These pictures are before I've treated and oiled the board (I'm still waiting on a maintenance kit). I didn't feel the need to take pictures with a measuring tape because the dimensions are exactly as specified (24" x 18" x 1.5"). This thing is pretty close to dominating a quarter of my island. I had to take a couple steps backward just to get the whole thing in frame. It can stand quite easily on its side! That's a first for me with a cutting board.I gave 4 stars overall because there are some imperfections in the top surface. That's to be expected, but if you look at my last picture of the underside, the pattern there actually looks better than the top. I feel like that's a silly mistake on whoever ran this through the "juice canal" phase of manufacturing. Of course it can reverse, but I will probably want the canal by default.There are two wood rows in the block that have a lighter shade to them. I think this is normal from other pictures I've seen. I guess it indicates the block orientation (maybe this is important if you've been cutting garlic on one side and want to avoid cutting another ingredient in that area after moving the block). That's me stretching for an explanation. I would have been perfectly fine with a more consistent wood tone. Definitely not a deal-breaker for me, and I have a suspicion that oil will give it a better overall luster.I'm usually really good at estimating the look and feel of something from knowing the dimensions and seeing pictures. I knew I was getting something substantial, but just be sure you really measure out and see how this fits on your counter space.Fortunately, I have a large and deep sink without a divider, so it can be rinsed with my extension faucet, but it still doesn't exactly fit *all* the way in there without propping it up on one side (not that you should be soaking this thing anyway, but don't expect to be rinsing this thing horizontally without getting water all over your counter and floor.In retrospect, this may have been a bit of an extravagant purchase for a single guy living in a small condo. I don't regret the purchase, but I think I could have easily gotten away with a board half this size -- especially since I'll probably want a separate, smaller board dedicated to raw meat.Even if this thing takes up a lot of space, it fits two of my half-sheet baking racks, and you could easily use it as a base for cooling and resting other foods. It would make a great charcuterie board for a party. I imagine serving a variety of foods on it like pizza or other breaded foods. I will avoid placing food with lots of liquids that can spill or seep into the board. It might be a good idea to lay down some parchment paper or some other boundary depending on the food and whether you want it contacting your cutting surface.One bonus (for me) is it's thick enough to notice a height-difference. I'm 6'2", and I already think counter height is too short. Cutting slightly higher actually goes a long way ergonomically for me. It's hard to quantify the value of that, but I think I'll be benefiting from that long-term. I've already made use of it as a base for grinding in my molcajete (mortar and pestle).I'm looking forward to cooking different cuisines from all around the world, so I hope to grow into it.Overall, this product is not perfect, but it is definitely high-quality. I purchased it based on a very thorough review on "America's Test Kitchen". So chef's love this thing, but you might want to ask yourself how much you want to do the proper maintenance work a chef would also be doing. If you're looking at spending this kind of money on a cutting board, I'm going to hope you understand that part.The bigger question for a home user is whether or not you can justify the size of this product -- even if it is high quality.