Earlier this week I was so bored out of my mind I made a video of something I thought was so simple at the time. During the video I realized this was actually a great idea for a blog post. In the video I break down three ways to shuck an oyster properly.
The first tip in shucking properly is knowing what your oyster shucking knife will actually do. So for these particular styles I went for a strong knife, a stabbing but sturdy knife and a traditional Chesapeake stabbing knife. A strong knife is good for a harder shell and especially wild oysters. The stabbing knife but sturdy is good for a farm raised oyster but with a sturdy hinge. Last but not least the traditional Chesapeake Bay stabbing knife is specifically made for going through the mouth of the oyster.
The second tip is to know what type of oyster you will be shucking. You can find this out by asking a couple questions, starting with is this oyster a farmed or wild oyster? Next you want to figure out is the hinge sturdy or not? To make it easy look for any decaying shell or fungus growing on the back of the shell. Last but not least if the shell of the oyster is misshaped this could make it harder to shuck. A good example of a misshaped oyster comes from island creek oyster company. Its been a few years since I’ve shucked them, but back then they were notorious for having a hook in the shell.