Published November 1, 1998.
The right one can make a difficult task a lot easier.
If you want to open more than one oyster every 10 minutes and end up with the shell, your temper, and your hands intact, it's important to have the right oyster knife. We found this out when we gathered a sampling of oyster knives (as well as a can opener) and had both experienced shuckers and total newcomers open several oysters with each knife.
Our two favorites had blades with a slightly angled, pointed tip that made it surprisingly easy to make that first penetration into the hinge between the top and bottom shells. The handles of these knives were also contoured and textured for a secure, comfortable grip. The most expensive knife of those we tested, scored third because of its useful pointed tip and a guard at the base of the blade, but its shorter blade made detaching the oyster meat from the shell more cumbersome.
Two of the knives we recommended with reservations because their tips are not as pointed. Two knives with wooden handles were adequate, but not favored when compared with the others. When an oyster knife is nowhere to be found, the pointed end of a can opener will eventually open some oysters, but the task will be frustrating.
