Oyster Knife And Opening Instructions
Oysters are not much use if you aren’t equipped with an oyster knife to get into them with. We supply elegant knives of French design that open both rocks and natives with ease:
- Hold the oyster in the palm of one hand, with the pointed end towards you and the knife in your dominant hand.
- Carefully insert the tip of the blade in-between the top and bottom shells at the hinge of the oyster.
- Apply a little pressure with your knife hand while moving the oyster from side to side on the same plane as the top shell.
- Once the knife has entered the shell, by approximately 1cm, twist the knife like a screwdriver, opening the shells slightly.
- Slide the knife along the underside of the top shell and cut the adductor muscle which holds the two shells shut.
- Discard the top shell and cut the adductor muscle’s attachment to the bottom shell. Flip the oyster meat over for presentation and enjoy.
Please ensure you take the utmost care when opening oysters as both the shells and the knife are extremely sharp.
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