North-American Technique

Place your thumb one centimeter from the end of the blade to prevent the blade from sliding along the shell. Insert the knife at the point of the oyster in the hinge region and press firmly.

When you feel that the knife has reached the hinge region, turn it to separate the shells.

While holding the knife along the upper valve, slide it to cut the muscle and remove the shell.

Then slide the knife under the meat to cut the part of the muscle holding the meat at the bottom of the shell.