Chesapeake Oyster Shucker Instructions
This is the Chesapeake Shucker
Born from our collaboration with White Stone Oyster Company, another awesome homegrown Virginia business. Its thoughtful style and design hearkens back to knives historically used in bill shucking houses throughout the Chesapeake Bay region. We narrowed the shape of our shucking blade to make it easier for you to access the bill of the oyster. The shucker’s slight edge helps you cut the oyster away from its shell. And our handle? Designed for comfort — just like any Monolith knife. The ultimate in shucking. This oyster shucker is specifically designed with a thin blade for stabbing through the bill. Due to the thin design, twisting and prying from the hinge of the oyster are not recommended, and could result in breakage.
Bill Shucking Instructions:
With your non-working hand protected by a towel or glove, hold the oyster cupped side down.
Stab the blade through the bill, at an angle that keeps the blade along the bottom of the oyster.
Scrape the knife along the bottom shell to sever the adductor muscle and free the oyster.
Lift open the shell, making sure the oyster is free from the bottom shell. Scrape along the top shell to free completely. Double check for shell fragments and serve!