Oyster Knife

Nowicki

Nowicki

Joined
Jan 18, 2003
Messages
1,117
I know it aint much but Dad cannot find his so he asked me to make him one...
 

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That's too cool! Looks pointy enough and beefy enough, too! What's it made of?
 
That looks pretty good larry, an oyster lover? Looks way better than the standard one I use to shuck with.
 
I just came from his house. He likes it. A friend of his is bringing him a bushel this weekend. Maybe I'll get some. It was forged from 1070 tool steel.
 
Well Dad gave it back to me and said.....Make Me a sheath!
I threw this together.
 

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Guess I will show my ignorance here. I haven't been able to find the answer since you first posted. Are oyster knives sharp? Or, are they just a small pry bar to get into the oyster? Whatever the answer your knife looks great.
 
No they are not real sharp. Like you said more of a pry bar to open them up but enough of an edge to cut/scrape the muscle from the shell.
That being said I have seen a few people slip and put one through their hand!
 
Nowicki said:
No they are not real sharp. Like you said more of a pry bar to open them up but enough of an edge to cut/scrape the muscle from the shell.
That being said I have seen a few people slip and put one through their hand!
Click to expand...
Nice Oyster Knife there Nowicki
A "trick" for your Dad (he may know already),and any Oyster shuckers.
I used to be a restaraunt cook and Chef,for years.Out on the Esat End of LI NY,it is all about seafood....
Anyhow,as you insert the Oyster knife,into the shell....
Right handers :
the oyster in the left hand,with the outward natural arc of the oyster shell facing out,this is the best spot to enter
With the Oyster knife in the right hand,"choke up" on the blade,and place your thumb,atop the flat of the blade,like 1/4" from the tip,this way,if the shell crumbles,or you slip,your thumb will act as a "stop",only the 1/4" of the blade will be driven,if you slip
The Oster shells with the "air bubble" holes in the shell,will almost always give you breakage trouble

I'd love to have a matched set,Oyster and clam knife,It would go good with my Chef set of customs,that I just about am finished taking delivery of the last one,the 8" Chef.
My avatar is a Tom Krein 8" Chef,I am patiently waiting for this one !
-Vince
 
So I'm guessing that the diference between a clam and oyster knife is with similar profiles the clam knife has one edge sharp and a slightly sleeker and narrower handle??
What's your handle material....Ebony?
 
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Run of the mill,$4-$5 wood handle clam knives,almost always crack at the pins.The injection molded plastic handles hold up best.I think,for a beefed up clam knife,textured G-10,would be good.
Big clams,bigger blade,small clams,smaller thinner blade,This one her,would be for larger clams
-Vince
 
Here is your standard wood handle clam knife.Dexter is somewhat a top known name.Also,same knife w/the injection molded plastic handle.This size can handle littlenecks (small),topnecks (med),and cherrystones (larger,but smaller than chowder clams).I'm talking hardshell clams here of course.
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This is a scallop knife,and it is fantastic on littklenecks
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Here are some oyster knives,with different handle variations,as well as different blades
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I prefer the bottom model,myself.
-Vince
 
I think the difference,between the second and third pictures on the oyster knives there,is one,has an upwarrd sweep to the point,that is a handy thing.I don't think those pictures quite show it.
Also,the spot on the oyster knife handle there,that convexes inward,is where the ball of your hand will lay in,while "choking up" on the blade,if you can follow or visualize that
I think forged blades would be better ? What do you think of all this?
-Vince
 
Nowicki,I'd say,if you could get a hold of some of those knives to look at,they are not that expensive.You could get an Idea of blade sizes,and thicknesses,work with that.I'd say your Dad's knife,being it forged,it looks dam good.I'd be interested in seeing what you come up with.Like a trio,would be cool,the scallop style,reg clam knife (smaller one),and an oyster knife...That'd make some little set.I must have a half dozen,like that Dexter with the wood handle,with cracked scales,chipped blades,too.
Another trick with hard clams,wash & scrub off the mud & sand off the shells,then refrigerate,or Ice 'em down good.Let them sit and get cold,a few hours,they will relax,and the muscle does not clamp down as hard...But do not rattle them up,or all your wait time was wasted
If you make some up,I would definitly be interested,my e-mail is in my profile,Thank You,
-Vince
 
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