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Oyster knife
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TRIANGLE Utensils
Triangle oyster knife black lacquered wooden handle stainless steel blade and guard
In stock
Charles Canon
Charles Canon oyster knife with mussel shell handle made in France + wooden case
Out of stock
Charles Canon
Charles Canon oyster knife with scallop handle made in France + wooden case
Out of stock
Which oyster knife to use?
Opening an oyster shell seems an insurmountable task for most of us! However, this depends largely on the quality of the knife used, so it's essential to use a professional oyster knife (even if you're not one!), as they are made from materials specially designed to open this delicious mollusk without injuring yourself or damaging the flesh. Safety is the watchword when using this specific kitchen knife. The blade must be made of high-grade stainless steel to resist iodine abrasion, and must not rust. And the handle must be ergonomic, non-slip, and if it has a guard, even better as it will protect your fingers! Get an oyster opener that meets these requirements, like the opinel oyster knife, which is an easy-to-use opener that anyone can use to open oysters efficiently and easily. There's also the oyster spear for the more adventurous or, above all, for professionals! It resembles a traditional knife, but has a finer, sharper blade and a much thicker handle for a better grip.
How do I use an oyster knife?
Once you've selected your French oyster knife, it's a good idea to bring along a pair of gloves to protect your hands as much as possible (accidents can happen). Choose chain mail, whose tight metal rings protect your hand entirely from the tip of the knife. Here are a few tips on how to open an oyster safely: first, hold the oyster in one hand, with the flat shell on top. Then insert the tip of the oyster knife between the two shells into the hinge (the pointed end of the mollusc). Then, as soon as you feel the resistance diminish, rotate the knife a quarter-turn so that the shell loosens and slice along the muscle to the middle of the oyster. Keep the oyster in a horizontal position so that the water doesn't fall out, and detach the flesh from the upper shell and remove it. Now all you have to do is enjoy! A real treat! For epicureans, you can also use an artisanal oyster knife, which is just as effective.
