When’s the last time you shucked an oyster? Me, likely never… I cannot help being mindful of the force and dexterity required to open an oyster without sustaining a deep hand laceration requiring multiple surgeries and weeks in a cast. So, no oyster shucking for me! That said, I just had to have this oyster shucker – why, look at it… it’s a work of art, and the prospect of having bushels of oysters and cherrystone clams this summer may have contributed to my decision.
Now, the technical side… this 8″ oyster shucking knife has been thoughtfully developed and indestructibly built to confidently pry-open the most stubborn oyster. The wide thick curved blade with a sturdy pointed tip will ensure mangled-free oyster meat. The five-inch handle is made from black walnut, and we also have a matching black walnut handle bread knife that we also couldn’t live without!
Jim Hurlburt, the owner, not only creates custom knives, but a variety of other tools. Jim is incredibly interesting and has a full machine shop on Route 30 in Pawlet, and a few years ago Jim built a 1930s era 30’ Chris-Craft Mahogany Runabout. I hope we get an invite this summer!
Last – in the photo above, the oyster knife is resting on a giant clam shell. I actually ate the raw clam meat from this shell at an outdoor seafood market on the site where Magellan was killed in 1521 – Mactan, Philippines.
Pond Mountain Inn 