What was your final build/decision/thoughts?
Hello, I saw this thread after I was searching the web for someone doing what I am doing and found your comments. I am working on a live edge white oak dining table, 7' long at 1-3/8" thick varying width between 38-40 inches (because of the live edge)...the table is ready to receive a finish so it's all milled. I have been going back and forth on what wood type to use for the legs and apron and wonder what you decided? You mention in the thread that you started out with an 8/4 table top...what did you mill it down to and what did you decide on the wood type for the legs and aprons along with the height of the apron?...the thread mentioned that you are considering an apron of 4-6 inches, but depending upon your table thickness and the seat height on your chairs, that many not permit someone's legs to get under the table comfortably. With my table thickness, I am thinking of an apron height of 3-7/16" which if I am going for a "standard table height of 30", will leave 25-3/16" between the bottom of the apron and the floor. I would like to go with more height on the apron for more vertical support of the table, but not sure how much more I can spare. I am interested in your comments and if you have any pictures to share of your project that would be great.