Oyster, clam, and scallop knives

These knives are called shuckers, as are the people who use them. They’re generally not very sharp (the knives, not the people). To use them, their dulled tips are wedged between the two halves of the shell to pry it open. The knives for shucking oysters, clams, and scallops are slightly different from each other. This is due to their respective shells being slightly different as well.

Don’t be fooled into believing that injuring yourself on the dull edges of these knives isn’t likely. Quite the opposite. It’s extremely easy to stab your hand with a shucker. The most common way is when the knife slips as it’s prying open a shell. Very often, it slips against the shell’s irregular, wet surface. This is easy to do, especially if the shell isn’t opening, or you don’t easily find the little nook to use to leverage your shucker into opening the shell. It’s a common sight to see someone quickly shucking oysters or clams at a raw bar. It’s important to remember that the person doing the shucking has had lots of practice, and probably has many scars to show for it.

If you are going to shuck oysters, clams, or scallops, make sure you take your time. Don’t try to do this if you’re in a hurry. Be very patient. Also, hold the shell either with a towel, or even better, a Kevlar (or other cut-resistant) kitchen glove. You can still easily injure yourself, but the glove can help protect you against most of the slipping.