Oyster Knives
Set of 2
Only $6.20

5 Stars-Amazon

First off, I want to tell you how NOT to shuck an oyster. In the middle of dinner service, when you’re “in the weeds” as we say in the food business, do not under any circumstances, grab a long, incredibly sharp chef’s knife and attempt to shuck an oyster that you are holding in your hand. It doesn’t matter that the real oyster shuck has disappeared. It doesn’t matter if it is your first week on the job. It doesn’t matter if you have fifteen tickets on the board after this a server is screaming at you to get the oysters out. Don’t do it.

I did.

And I was working one handed for the next two weeks as the oyster liquor (the liquid inside the oyster) caused a terrible infection that left my hand swollen to three times its normal size.

Instead, follow these five simple steps for shucking your oysters:

1. Get the right tools. You will need an oyster shuck. A real oyster knife will be short and not precision sharp like a chef’s knife (four inches compared to six, seven or more). Secondly, I’d advise a chain mail glove if you can source one. If you can’t a thick oven mitt that fits your hand well will do in second place. I do not advise using a kitchen towel. Kitchen towels are thin and can easily be cut through (I know this from experience).
2. Rinse the oysters. Use cold water to get any sandy debris off the oyster. The last thing you want (well, after gouging yourself) is to get the oyster you’ve just shucked dirty.
3. With your gloved hand, hold the oyster firmly in place with the pointed, hinge side facing you.By holding, I mean, hold it down on the table with your hand firmly pressing down on the oyster. Do not hold it in your hand in the open air. This hinge is almost where you will insert the blade of your oyster knife.
   Insert the knife just next to the hinge. Once inserted turn the knife clockwise (or counter-clockwise if you’re left handed) until the oyster pops open a tad.
4. Run your knife along the top shell. This is the most simple part of the process. Just make sure you keep the knife along the top to avoid tearing apart the oyster.
5. Separate the shells, and cut along the bottom of the oyster to make sure it is disconnected from the bottom shell. Try your best to not spill any of that wonderful liquor.

Now, you can dress them with sauce or simply place them on crushed ice and serve.