When you are ready to pack your shell, you will surely want a sturdy, reliable oyster knife for all your bivalve needs. These knives are not like a typical chef’s knife because the blades are very small, short, and blunt. These short, dull blades allow you to gently loosen the oyster hinge so you can remove the top shell and enjoy a dozen green on the half shell.
About oyster knives
Oyster shucker knife at Fish Me come in a variety of shapes, sizes, and designs, so it’s a good idea to hold one in your hand to better understand how you feel. The grip should feel comfortable and easy to hold, while the blade should be strong enough to open even the toughest shells. Just as there are special knives for many requirements, the oyster knife is a tool designed for the special purpose of oyster, clam, and shellfish shucking. Although it is rarely considered when buying kitchen appliances, any oyster fan will tell you that a large oyster knife needs to be strong, safe to use, and last a lifetime.
Shape
Every oyster has a flat side and a round, deep side — two sides are easier to distinguish from one type of oyster than the other. The round shell is the cup side, and many consider this to be the bottom of the oyster. A flat shell is generally considered superior. Depending on the taste of the shucker, oyster meat ends up in any shell. The softer side, some think, makes a better presentation; while the cup side provides extra support for the meat, making it less likely to slide into the shell during serving.
Shucking tips
Serve the oysters once before tossing them. They will need to wash thoroughly to remove any debris and mud. Open oysters are sold live, but that doesn’t mean they are all safe on their way to the home kitchen – if you find any open ones (factory name “missed”), gently tap with your knife. If it closes, it is still alive. But if it remains open, throw it away, because it has bitten the dust of the proverb and should not be eaten.
The oyster knife is equally important. Unlike kitchen knives, oyster knives are not sharp on any edge, or in a circular area; while many kitchen knives are sharpened somewhere. That is why a kitchen knife should never be used to brush oysters. It could be the end of your kitchen knife, or your hand.
Many professional shuckers use a standard oyster knife modified by the shucker.
Shucking ways
There is more than one way to catch an oyster. In fact, there are two. Oysters come in thousands of varieties and sizes, with varying levels of shell and muscle strength, so the best method depends on where the oyster comes from. The two main entrances are from the hinge (very pointed border) and from the side; most people aim for a ring because it is safe and easy.
