Do you love eating oysters?
If yes, then we are sure you must be knowing oysters are such food that goes straight into our limbic system and get those dopamine centers firing.
Have you faced difficulty in opening up an oyster quickly without breaking the shell? Or did the meat of your oyster which you had prepared giving so much effort fell on the groundbreaking your heart into pieces?
Let us make you known you are not the only one facing this difficulty. While it is great to have a mug of stout or a glass of champagne, absinthe and oyster shucker tool really make a perfect match.
In this article, we will guide you to the appropriate tool with the help of which you can enjoy the distinctive, chewy texture and salty, briny, fishy-fresh flavor, of the oysters, which are the shelled gems of the sea without another heartbreak. It’s a texture and taste that either you love completely or maybe you’re not even floating.
Buying Guide for the Oyster Shuckers in 2021
When your lovely oysters are all ready and you are just waiting to open up the shell to have ever-fresh little seafood but while opening it in the wrong way costs you ruined the texture of the meat is a big no. This clearly denotes that this reason can put the quality and taste of the oysters to a little questionable state.
Have you ever visited the kitchen of a culinary chef? Betting you will be amazed seeing the number of knives they have in there, where beautiful masterpieces are made. Then why shall you compromise with the taste and texture of that slimy and expensive bivalve? In your kitchen where there a number of tools that help you get that perfect recipe to assemble on your plate which is already full of nutrition so, a professional oyster shucker is a must-have kinda thing.
So, we have listed down some certain features that are essential and should be put into consideration while you buy an oyster sucker.
Features of the Oyster Shuckers in 2021
There are several different models of oyster shuckers, but all the most significant features are in the blade. A 2-3 inch stainless steel blade with edges on both sides is what you’re looking for. The edges ought to be very straight. The while knife, however, could curve up slightly in some designs.
For some edible varieties of oyster, that’s because a curved oyster knife works a little better. Whether or not you prefer this design is largely a matter of preference and what types of oysters you eat on a regular basis.
If you’re going to shuck over half a dozen oysters at a time, your chief worry should be a comfort. You should try avoiding any knife with straight edges and an irregular shape. Look for something rounded, crafted to your hand shape, and that’s big enough to curl around your thumb and fingers. One can find that knives handled with plastic or rubber work best.
It’s easy to tightly grip them and your hand won’t slip. Wood is also good, but it can soak in moisture after a while to cause it to decay and smell a bit. You should steer clear of any knife handle with a slick surface. Handling with damp hands, it might slip and cause you an injury. More frustratingly, it’s going to take an age to open anything more than 2 or 3 oysters at a time as you’re going to stop drying your hands continuously so that you can grip the knife.
The blades of oysters don’t have to be too much sharp. The abductor muscle, which is strong but cuts like soft butter, is the only thing you have to cut with it. They need to be tough, robust, and durable enough to crack thousands of oysters open. Look for a blade made of corrosion-resistant metal that is about 3 inches long.
Over time, saltwater from the inside of oysters can damage a knife. After that up, you’d like to check the oyster knife blades. It can’t be too long, but it can’t be too short also, or else you’ll have a hard time. Depending on your individual needs and interests, the ideal size of the blade is around 2′-3.5 “.You will also want to ensure that the blade is made of stainless steel on top of that so that it is durable and can handle the pressure of opening a shell.
Weight is an influential concern because, with a lightweight model, you can avoid muscle soreness of the hand. The oyster knife is lightweight but sturdy, unlike a clam knife. Also, when shucking multiple oysters for a long period, the weight factor of a knife should be considered.
If an oyster shucker knife comes with a handguard (knife), it is a huge plus. It’s a horizontal piece of metal located just above the handle and below the blade if you’re not sure what that is. When pressure is applied, its main purpose is to prevent your hand from slipping onto the blade. Accidents can happen in the blink of an eye, so we feel that this should be the feature of all the best oyster shucking knives.
To remove the meat, one with a flat and pointed tip ensures that the blade can get through the tight hinge of the shell. A well-constructed tip can make it easy for users to shuck the meat. The tip style will also provide the accuracy and velocity you need when shucking oysters.
Considering that there are a lot of different kinds of oysters, it makes sense that not every knife works with each type equally well. You should get a highly specialized professional oyster shucker if you only want to work with one type of oyster. On the other hand, for different types of oysters, a French oyster knife or Boston oyster knife offers a high level of versatility.
You can still get injured, even though oyster knives are relatively blunt. You can reduce the risk of injury by wearing cut-resistant gloves, in addition to using the handguard we’ve mentioned. Luckily, several knife models which have been featured are provided with these.
Regardless of the model you choose, without trying to apply too much force, an oyster opener should be able to pry open the shell easily. If the oyster shucker tool crushes the shell or punctures the meat, it’s a bad thing and can really ruin the taste, so make sure to always use and familiarize yourself with a specialized knife.
While preparing fresh oyster meat, you do not need to exert much force for the hinge to buckle. Oyster shells are usually packed tightly and the sturdy blade of the knife can get into the shells with precision. A blade of stainless steel has an efficient prying capacity and does not get corroded with shell salts.
However, because of their quality, those with high carbon steel blades might not be resilient products, but when it is well maintained, a high-quality model will avoid any accumulation of dirt or moisture.
The amazon oyster shucker usually costs between $20-$50. But the price also depends upon the quality of materials, the knife blade, and the features that are accompanied by the product you are planning to purchase. It is recommended that if you are investing in one it would be better if buy a costly one as the better, the quality the longer it will last.
FAQs on the Oyster Shuckers in 2021
What sort of knife do you use for openings oysters?
It would be ideal to have a oyster shucking knife to open oysters. However, you can always use a screwdriver if you don't have one on hand, although that might take a bit of elbow grease.
For shucking oysters, what's the best knife?
For eating Oysters easily and without letting the meat spill down or dropping it, you need to switch to oyster suckers. These are such useful tools that would help you eat your favorite oysters easily.
What can I use if I don't have a shucking knife for an oyster?
You also have an option to use a screwdriver or paring shucker for oysters to shuck an oyster, but if you do, be prepared to put in a lot of effort and to take extra care too. Heat is the best way to use it. Try to put them into the fire and watch the heat open the oyster on its own without any effort.
Is an oyster knife supposed to be sharp?
Typically, the blade of an oyster knife is 2 inches to 4 inches long, and since they are used to pry open shells, they are usually not that sharp. That being said, the tip of the shucker for oysters might be sharp (based on the kind of shucker you have), so be sure to take special caution.
Do I need to rinse the oyster sucker after eating or sucking?
It is suitable to wash them with oysters and scrub them before shucking them. Just run them under cold water and try scrubbing off all the dirt. While you are rinsing the oysters, there should be no open shells, and if there are, immediately throw them out. And right before serving, it's also recommended to shuck the oysters to ensure they're fresh and safe.
How to use an Oyster Sucker?
Hi, I’m Patrick Marie world champion oyster shucker and inventor of this the shucker patty Universal oyster knife we call it Universal because it works on all types of oysters whether it’s big or small this one can shuck at all the main difference is between this knife and other oyster knives is because it’s got an Ergo dynamic handle there are two accesses here one this way and one this way creating a lever you actually leave or open up the oysters and that makes you open them up with less force means it’s easier and it’s safer to open oysters.
This way another point of interest on the oyster knife is this integrative finger guard that protects your hands from oyster shell hits the other special detail about this knife is the notched blade this is what I’ve designed to get around most oyster shells that are very deep cups to get towards the adductor muscle to sever off the adductor muscle at the bottom the notched blade gets you up and over the outer lip of the shell onto the adductor muscle to clean.
Off the bottom very quickly and with the shucker patio oyster knife you can actually work on all different types of oysters big-small standards choice doesn’t matter it can shock all of them because that’s what we have to do at the oyster bar so we’re gonna show you with five different types of shells here that I have here been a lovely choice oyster we go in with a lovely large hinge in the hinge quick turn cut the top off save the shell look for grit and cut with that notch blade underneath and it works beautifully put your shell top like this the standard grade oyster it’s got a very odd shape to it you’ll get more standards than anywhere else.
You can actually shuck with this one as well so you have to line it up insert the blade into the hinge very slow quarter-turn pops it open now you may have something here where the top shell leaves a little bit left on the adductor muscle we call this a hockey puck it’s what we do have here in Canada so what you want to do is you want to push down on the side closest to yourself put the blade underneath and very slowly cut towards yourself just severing off that little piece of shell and there your oyster is saved you put underneath you cut the adductor muscle.
On away you go now you can plant that one there save your top shell for presentation always looks nice and that set sure now we got a Kumamoto originally from Japan grown in Washington State very small flattop very deep cup to it so it rocks around a lot so you want to hold on to it so it doesn’t wiggle around insert the blade into the hinge quick turn pops it open cuts the adductor muscle look for the hinge where it breaks.
And then you have cut the bottom and away you go then we have a lovely Pacific oyster these ones tend to be a little bit bigger this one’s on the small side flat top very deep Cup again it’s going to rock around you want to insert the blade into the hinge again and then a quarter turn as it’s set you cut the top off to come around cut underneath that notch blade coming underneath that outer edge and it’s absolutely brilliant ready to go one of the harder.
Oysters to open is a European flat Oscar Angeles because of its flatness and deep Cup it’s got a very small hinge very difficult to open but this is what we have to open the world championships again the knife tip is such that it will enter quite nicely allowing a good spot to torque it open right there you pry it open cut at the adductor muscle she’s all ready to go cut underneath look for that grit place it there and away you go this is the clam.
Now clams a little difference got two adductor muscles one here I’m gonna go in through the hinge right at this point here and give it a little turn opens it up then you keep your knife tip pointed cutting here at the list of doctor muscle and then turn the shell to that of doctor muscle you’ve got it open now cut underneath and cut underneath and this is the beauty part of the notch plate one-two already done and you place it there and away you go I’m Strucker Patti and that’s always through one-on-one with a shocker Patti oyster.
Are the oysters alive while we eat them?
It will begin to lose its life once an oyster is shucked. So that means that if you eat a raw oyster and freshly shucked oyster, it will either just die or it could still be alive.
Do you need to shuck the oysters before cooking them?
Yes, that is recommended because it will enable you to season them nicely. But if you don’t want to shuck, you can always toss the raw oysters on the grill and because of the heat, it will open on its own.
Is it hard to suck oysters?
It’s not too hard to shuck an oyster, but there’s a slight learning curve to it if it’s your first time. Just remember to be patient and not give up, as it may take some time to get used to.
How long can a shucked oyster remain on the ice without losing its taste?
When plucked, oysters have a fair shelf life, being able to last up to 10 days in the refrigerator when shucked. Right after shucking, just make sure to keep them on ice.
How are you going to keep oysters alive?
The easiest way to keep oysters alive is to place a damp cloth on top of them. They can stay alive on ice, but if constantly exposed above or underneath, they will die. Oysters also die if they are buried in freshwater.
How to Shuck Oysters with Oyster shucker?
Welcome to inside my kitchen I’m Sasha Lyon the Executive Chef of Delphine restaurant the W Hollywood Hotel and today we’re going to be playing around with some of the tools we use to open oysters and protect our hands and we’re using safety gloves and oyster shuckers and all that fun stuff so come on in the kitchen and let’s go all right so we’re gonna do just a quick you know shucking tutorial so if you look at the oyster to understand the anatomy of the oyster there is the flat surface at the top and the cuff.
So the idea is that you are removing the flat top of the oyster and allowing the oyster to remain in the deep cup some oysters don’t have as pronounced of a deep cup West Coast oysters typically have a more pronounced feed cup where an East Coast oyster may be a little flatter like right this one is its most important things to think about especially when shucking at home is that the oyster night can be a pretty dangerous tool.
It’s the only thing that’s really necessary to get into this little tiny hole here and you know to pop the oyster open phones on the back pop you always show them come across take off the top with no leaving no meat there clean out any debris and then just gently loosen the oyster and place in the ice I think you know having your station ready to go your ice ready to go and your clean towel everything is important for oysters because once they’re open they need to be eaten right away the other thing is to wash them thoroughly with a brush on the outside before you open them so that any weather mud or dirt or types of animals crabs or something – maybe living on the outside of the oyster shell you can make sure they don’t become part of the meal a couple of the important things that think about at home is safety.
So there are a couple of different gloves that are used one is a chainmail glove that’s used for you know also shucking where the blade will not penetrate so in the event of a slip which I’m not going to demonstrate in the event of a slip the blade isn’t going to go through your hand the other thing is not to shuck in your hand but to actually keep it down on a towel something that’s steady and just gently pop the oyster and remove the topic.
And again place that right into the ice and there’s another kind of glove is the is another oyster-shucking above but it’s solid so in the event that you have a seafood allergy which unfortunately a lot of people do or a shellfish allergy rather and you can’t touch always surge you could use a glove that’s a solid rubber glove it is it’s impenetrable by the knife but it’s also won’t allow any of the juices to get onto your hand and irritate the skin so that is moister shucking at home thanks for coming inside my kitchen and shucking oysters with me and learning how to keep yourself safe and enjoying the fruits here labor hope to see you soon Adelphia restaurant you.
Oysters are scrumptious, but they are a bit of a job to get to the good part, like other seafood (such as crabs and lobsters). Fortunately, today’s oyster knives are designed for ease and security. If you’re unsure how to choose an amazon oyster shucker, this article will provide you the best grounds on which you will be able to select the best one for you.
We have tried to make sure you’re going to enjoy your treat faster than you thought possible. But either way, if this article has prompted you to a product that you think could perhaps be the right knife for you, all you have to do from here is get your hands on it.