So this is the knife I selected:
Hopefully it works out. From what I understand, I'll be doing mostly East Coast Oysters.
Bubinga and brass looks nice, Great choice!
i have nightmares opening oysters. i have the scars to prove it. i actually had to to to the ER and the doc sewing me up sent me to a buddy who gave me a lesson. DUMB! i had crap insurance too, so it cost me alot.
i now use the cheap generic white handled knife i got from a local oyster farm. i hate it.
i remember the guy teaching me told me to get a New Haven style oyster knife. it has a thinner tip and it is curved. this thread has motivated me to buy one. probably get the cheap victorinox one.
oyster season is here in the bay area.!! gotta get off my ass.
they look wicked, how much were they rick ?
Damn I hadn't checked this thread in a minute and didn't realize Rick and Niloc had posted in it. I came here to show this, which happened tonight (roughly two weeks after open):
It was the other guy on raw bar using my knife, not me, but with our inexperience, I can't say it couldn't have happened to me. We have been shucking wild-caught Blue Points. It seems as if the majority of them require a lot of work just to get to the sweet spot. Is this normal? When the path is clear I can do it in under ten seconds, when it's not, I seem to be trying to knock off a lot of barnicles. One of our prep cooks tries to scrub them, but he's new at it too.
Any tips? Niloc any chance you're finally willing to sell me one of your vintages? Rick can you tell me where you got yours?
The antique ones can be hit or miss, I have broken many myself. Most of them were made by the men that opened oysters for a living (and a horrible living at that) so not exactly expert's at heat treating.
antique ones are great but I use the ones made by Cummings at work, they don't brake. The two sights above have some really nice knives like try out my self.