This guy is great. But if you're a klutz like me and cut yourself to ribbons take a look at the video at oyster-opener.com No more blood!!! This is the coolest oyster device I've ever seen!

By oysteropener on April 26, 2010 04:09 PM

Unfair! John's AWESOME oysters are bred to be easy to shuck (really). You may find others a_bit_more difficult to open cleanly. No matter, they'll still taste great even if they're chopped up.

Just remember to use a towel or glove to securely hold the oyster and to start with the hinge, flat side up. Go slow until you get the hang of it. btw, a proper shucking knife really makes a difference.

...+READ

Unfair! John's AWESOME oysters are bred to be easy to shuck (really). You may find others a_bit_more difficult to open cleanly. No matter, they'll still taste great even if they're chopped up.

Just remember to use a towel or glove to securely hold the oyster and to start with the hinge, flat side up. Go slow until you get the hang of it. btw, a proper shucking knife really makes a difference.

Oh, and if you get lazy or frustrated, put them on a hot grill (again, flat side up) for a few minutes and they'll open on their own—don't over cook them, they're perfect when then pop open. This is what we do with the larger ones up north. Some people add BBQ sauce, or garlic butter...

man-o-man, time for some oysters...-COLLAPSE

By hobomike on October 27, 2008 07:08 AM

John uses a small oyster for his demonstration. Generally, small oysters are easier to open, which is part of why it looks easy.

It's not hard, though, once you've practiced a bit. I find it works to approach the hinge at about a 45 degree angle to the hinge, not parallel as one might think, and to wiggle the knife point into the hinge until it pops. Also, if the shell is bent so that the hinge...+READ

John uses a small oyster for his demonstration. Generally, small oysters are easier to open, which is part of why it looks easy.

It's not hard, though, once you've practiced a bit. I find it works to approach the hinge at about a 45 degree angle to the hinge, not parallel as one might think, and to wiggle the knife point into the hinge until it pops. Also, if the shell is bent so that the hinge isn't even with the top shell, you need to adjust accordingly. Otherwise, John's video is right on. He's the master of this trade, having been in the oyster farming business for decades.

Anybody who can flip an omelet in a pan without utensils can learn to open oysters. But you need to practice until you acquire the touch.-COLLAPSE

By pspiegel on October 19, 2008 03:34 PM

Thank you.

By The Old Man on October 16, 2008 03:41 PM

The knife goes into the hinge on the pointed end, with the cup side down.

Meredith of CHOW

By mudaba on October 16, 2008 03:12 PM

I was a little confused. Which end does the knife go into? The pointed end or the round end? It sounds like if the hinge is at the pointed end, you would stick it in the round end.

By The Old Man on October 11, 2008 08:41 AM

I thought this tip went too quickly. It really does take practice to get the right feel and I would have liked to see this a little more slowly. He makes it seem far easier than it actually is!

By mjps2 on September 28, 2008 01:10 PM

They always make it look so easy as they do it all the time. However I usually could not find the right spot and right angle to stick the knife in and it takes many tries to open one.

By Teep on September 27, 2008 11:21 PM