Gravy Power
Senior Member
- Joined
- May 21, 2012
- Messages
- 312
- Reaction score
- 1
Title says it all. Will be apart of a new raw bar that's opening in a few weeks. Looking for something sexy and functional.
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I usually stab myself in the forearm when shucking, so a glove does no good. I would just 86 it if at all possible.
i shuck thousands per week when i was on that specific section and we honestly use teatowels and they are basicly more for support because of the way you roll them. if you need a glove you are doing something very wrong you use almost no pressure to shuck oysters its all about finding the hinge and giving it a slight twist and using leverage. we have up to 20 varieties on our menu at a time. and even with the harder oysters you dont use pressure. alot of new guys use alot of pressure and they end up stabbing themselves and the oysters. if i see one stab or mutilation it goes in the bin... time and technique are important.
i shuck thousands per week when i was on that specific section and we honestly use teatowels and they are basicly more for support because of the way you roll them. if you need a glove you are doing something very wrong you use almost no pressure to shuck oysters its all about finding the hinge and giving it a slight twist and using leverage. we have up to 20 varieties on our menu at a time. and even with the harder oysters you dont use pressure. alot of new guys use alot of pressure and they end up stabbing themselves and the oysters. if i see one stab or mutilation it goes in the bin... time and technique are important.
Very happy with my R. Murphy New Haven oyster knife. The design of the wooden handle and carbon blade hasn't changed for many years, and their inexpensive at $14just get one and get it dirty with a nice patina.
Bloodroot Blades makes some gorgeous oyster knives, but they are pricetoo rich for my blood.
i shuck thousands per week when i was on that specific section and we honestly use teatowels and they are basicly more for support because of the way you roll them. if you need a glove you are doing something very wrong you use almost no pressure to shuck oysters its all about finding the hinge and giving it a slight twist and using leverage. we have up to 20 varieties on our menu at a time. and even with the harder oysters you dont use pressure. alot of new guys use alot of pressure and they end up stabbing themselves and the oysters. if i see one stab or mutilation it goes in the bin... time and technique are important.
they look wicked, how much were they rick ?
How bout these guys I picked up recently?
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i suck at opening oysters..i would be dead in the water with those. not enough fat in the handle for me to twist/torque a burly bayarea oyster up. we have some fighters in our waters.
I have an oyster knife coming from one of the makers on this forum, it will be badass! I'll post pics when it's ready
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