Oyster Shucking Recommendations?

Hello Forum!

I am going to be working a raw bar later this month and I need a few tips and equipment suggestions. I have figured out that I will need a oyster knife (or two) and one of those nifty gloves so I can keep my hand intact. I'll be able to get on the job training but I like to do some homework and prepare for a role that will basically be 80 hours of my week.

I have already bought a Messermeister Oyster knife but I have yet to buy a glove. Do I need more than one kind of oyster knife for the many variations of oysters out there? Best glove for the buy (while still looking cool of course... it's an open kitchen ) ? I like the look of those chain-mail gloves but is $150 a reasonable amount to spend on a glove...? So many burning questions.

-AaronW

You might want to park yourself at the bar at Doc Crows and chat up the shuckers there.

Aaron,

Don't focus on looking cool behind the oyster bar, you're there to focus on putting out the best product possible. At restaurants I've worked out we never bothered with gloves for shucking, our kitchen towels have done just fine. Ask Chef though, I am sure he has already thought through exactly how he wants you shucking them.

Good luck and congratulations on the new position.

You might want to park yourself at the bar at Doc Crows and chat up the shuckers there.

I'm guessing this is where he will land...

Get the kevlar deals if you must, but get 2 pairs. Doc's is busy and you are going to be working hard (especially at first.) You will only use your off-hand, and you will sweat and pot-liquer will find its way into the glove.

Now, Chef Ryan is right- the double fold towel is kinda standard. Your first two weeks are going to be awkward, regardless of how you do it. But, if you learn this way from the beginning, you'll be able to do this anywhere and in any situation, the rest of your life. Besides, you can always swap for new towels.

Do be carefull. Take it slow at first. Then build your speed. The main injury happens when you put the knife towards you, so be carefull of the movement away from your body.

You'll learn that your greatest concern isn't personal injury, but that the Pacific Oysters tend to have this scalloped thing going on. That thier knuckles are less defined. And they are smaller. That you need to worry about getting shell in the end-product. Nothing kills a good oyster like shell fragments...

But once you get the hang of it, every shift you will become better and better. This skill is kinda cool like that. It's so focused that you can develop proficiency quite quickly.

After several oyster seasons in Charleston, I decided that the 2" knife by Victorinox was my favorite. Of course, I was shucking Lowcountry clusters, so YMMV. The squat blade just seemed to offer more control.

Get the chain glove. Especially if you are starting out. Also, twist the knife to pry open the awesome. Don't go up and down.

Thanks forum. Lots of good stuff to start out.

Ryan - Absolutely counting on Chef to give me a good lesson in the art of shucking. The "looking-cool" comment was humor driven rather than an actual concern The towel method is my expectation for learning but it never hurts to start with a little extra safety in the very beginning. Thanks again.

You'll learn that your greatest concern isn't personal injury, but that the Pacific Oysters tend to have this scalloped thing going on. That thier knuckles are less defined. And they are smaller. That you need to worry about getting shell in the end-product. Nothing kills a good oyster like shell fragments...

AWESOME ADVICE! Thank you.

Be warned that there is a small artery below the thumb that when pierced, spurts blood out like crazy. Don't be alarmed. Apply pressure, go to the emergency room and get stitches and then get back to work as soon as possible. This all happened in the same busy night years ago at the old Captains Quarters when Jazz ruled and the the Chef drove a pink Cadillac when he wasn't getting bailed out of jail by the owners. Back in the days when dear Mrs. Mahon had me do a complete inventory every single night... Wow. Good Times.