White Oaks Woodworking

10/21/2026

The before vs. after is kinda wild 🪵

Every board gets the same hours and the same care, no shortcuts. And seeing where it started next to where it ends up never gets old. Best feeling in the shop.

Link in bio, or DM me to start yours.

10/20/2026

Every shop has a story. Let's hear yours.

Wildest thing that's happened in your shop, the best tip anyone ever gave you, or the board you're proudest of. Glue-up disasters count.

I'll go first: test your inlay on scrap before it ever touches the real board. Learned that one the hard way.

10/16/2026

Sound up 🔊 no thoughts, just osage.

One osage orange dowel, chopped and smoothed. That bright yellow darkens to a deep amber-brown over time, and it's hard enough that it's been the go-to wood for bows for centuries.

Send this to someone who needs to chill with some satisfying sounds.

10/15/2026

Shop Rule No. 1: your knife can tell the difference.

Edge Grain: The wood fibers lie flat, so the knife cuts across them. It’s still durable and lighter/more affordable, but it will show knife marks faster over time.

End Grain:The fibers stand upright, allowing your knife to slide between them instead of cutting across them. This is easier on your knives and helps the board “heal” from cuts.

That’s why end grain is the gold standard for restaurants and frequent slicers. If you just need a prep board or want a more budget-friendly option, Edge Grain is still a great choice.

The price difference comes down to the work and material, End Grain requires two glue-ups, two more days labor, and uses significantly more wood than Edge Grain.

Swipe through, then tap to shop end grain cutting boards in 1.5", 2" and 3". Built in Pflugerville, TX. Sausage Sensei

10/12/2026

One shop. One guy. A lot of hats.

White Oaks is just me. I buy the lumber, run the CNC, finish every board, take the photos, answer the DMs, and drive the deliveries. Some days I'm a woodworker for about an hour. The rest is the other fifteen jobs.

Every board that leaves this shop went through one set of hands. That's the whole point.

Small business owners: how many hats are you wearing?

10/09/2026

The in-between size. 22 x 16 of end grain white oak with a Peruvian walnut border (the mini version of the one made for )

Big enough for a weekend warrior on the pit, right-sized for a small family kitchen. Crosscut and glued up end grain, so it holds up to knife marks far better than a flat-grain board. Finished with USP-grade mineral oil and my own wax, made with food-safe beeswax from Dripping Springs, TX.

Tap the tag to Shop

10/09/2026

My advice to every brisket lover: you spent real money on that pit. Don't slice on a $20 board.

18 x 24 of end-grain cherry wood. Built for a full packer. End grain lets your knife slide between the fibers instead of chewing through them, and cherry wood only gets better from here: it starts pinkish brown and turns deep red the longer it's in your kitchen.

Want one sized for your cook? DM me.

06/14/2026

Cherry, Walnut, White Oak butcherblocks in the bench today!
I’d appreciate if you folks went on my new website and let me know if you have any issues navigating it. Had a lot of confusion with a format I had yesterday so I was up late reworking it.
I’d love some feedback on anything you have about it as it’s was a big financial and time investment for me as I’m essentially relaunching my shop after a couple years of some personal, mental and financial struggles.

06/12/2026

05/14/2026

So I don’t have a good spot to take product photos for my boards. I’m really trying to up the quality of my pics (for my new website coming soon thanks to .my.landa
Now what I’m worried about is people thinking the board is AI as well.
I just use canva to remove the background and an AIbot to generate the background and shading.
What do y’all think?