Safe Technique

With the rounded side facing upwards and the point facing you, place the oyster on a hard surface. Hold the oyster in place using a napkin.

You could also wear a thick glove to protect the hand holding the oyster.

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 lower part of the muscle.