Est. 2016 · Cascadia

Made slowly,
from what the forest
sets down.

Bowls, boards and spoons turned from storm-fallen hardwood. No plantations, no rush — just a small shop, sharp tools, and a finish you can feel with your eyes closed.

See the collection How we work

The collection

Three shapes. Endless grain.

Every piece begins as a single block, so no two leave the shop alike. The figure in the wood decides the rest.

The Turned Bowl

Black walnut, 9″. Turned wet, dried six months, oiled twice.

$168 · Made to order

The Daily Board

Cherry, end-grain. Kind to knives, kinder to bread.

$94 · In stock

The Cooking Spoon

Hard maple, carved from one billet. Balanced at the neck.

$42 · In stock

Our story

We don't fell trees.
We wait for them.

Woodcutleaf began in a leaking barn outside Astoria, with one lathe and a windthrown maple the county wanted chipped. We asked to keep it. Nine years later the method has not changed: we take what the storms leave, and we take our time.

A bowl spends half a year drying before it is ever touched by oil. That is slow, and it is the entire point. Wood moved for a century before we found it. It can be forgiven for wanting a few more months.

Read about the process

Process

Four hands, many months.

  1. 01

    Salvage

    We work with three arborists across the coast range. When a hardwood comes down in a storm, we get the call before the chipper does.

  2. 02

    Rough & rest

    Blanks are cut oversize and stacked to dry. Six months minimum, longer for anything thicker than three inches. Most of the work is waiting.

  3. 03

    Cut

    Turned or carved by hand, then sanded through nine grits until the surface stops catching the light and starts holding it.

  4. 04

    Finish

    Two coats of food-safe hardwax oil, buffed between each. Nothing sits on top of the grain. It soaks in and stays.

0 Years in the barn
0 Pieces finished by hand
0 Living trees felled
0 Repaired free, forever
“I have owned the same Woodcutleaf bowl for six years. It has been dropped twice, refinished once, and it looks better than the day it arrived.”
Marta Ilves Chef · Rye & Salt, Portland

The catalogue, twice a year.

New shapes, restocks, and the occasional note about a tree. No more than four emails a year. Unsubscribe in one click.