Welcome to the Dragonfly woodshop
My name is Walt and I am retired guy that likes to work with wood, making things like charcuterie, cheese/bread and cutting boards. Actually, these are the only things I make right now. I live in Northeastern Oklahoma and use only Black Walnut slabs sourced from a local guy that does a great job of milling quality slabs. Black walnut is an ideal wood for each application. It is a hard wood that not only looks great, but is very durable and sustainable.
Please check out the following sections for more information and product pictures.
Thanks for your interest.
About My Boards
The wood is kiln dried and stacked flat. The charcuterie boards are live edged, while the cutting boards are mostly straight edged. Black Walnut is a very hard wood and can be used either for charcuterie boards or cutting boards. Black Walnut has unique grain patterns and I select the size of each board to highlight the best pattern, which results in producing various sizes of boards. Since each board has its own unique natural flaws, I try to keep them incorporated in the final product but still be food safe.
After flattening the boards, I fill any natural holes and cracks with epoxy, then begin sanding. I start with 80 grit and end up with 320 grit for an extra smooth surface. Next, I apply food-safe mineral oil and 2 coats of food-safe paste wax. Handles are added and the board is ready to go.
Pricing:
Bottle openers: $35
Cheese/bread boards: $30
Bar shot glass flight boards: $50 (glasses not included)
Board Care
- When using your board with meat/cheeses, you will want to clean it using dish soap and water. Do not submerge in water or put it in the dish washer. Use a clean rag or sponge and gently wipe it down. Rinse with another wet cloth then dry it completely. Leaving it wet could cause warping. For dried foods, use a plastic scraper before wetting.
- When board starts to feel rough after using it several times, use 320 grit sandpaper to lightly sand to get it smooth again. After sanding, wipe dust off and apply a thin coat of food safe mineral oil to the board and let set for 15 minutes. Wipe all the excess oil and it is good to go again. You may use a food safe paste wax every few months as an extra layer of protection.
- For stain removal, use a mixture of kosher salt and lemon juice. Apply to the stain and use a slice of lemon to rub it in. Wipe it off after stain is gone. Repeat if necessary.
- Never use oil such as vegetable or olive oil. These can become rancid over time.
- Keep your board dry when not in use.
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