An Oyster knife is a unique and handy tool, especially when you know how to use it. It has a concave handle that opens fully to expose the blade at the tip. The Oyster uses a "snap and lock" mechanism for opening and closing the blade, so you do not have to worry about turning the handle too far or even damaging your oysters when you are trying to get them to open. You just use your little finger, and you click.
There are three main types of Oyster knives: English, flat bottomed, and wooden-handled. The wooden handled version is known as the "flat-shaped knife" because it is made in a conical shape. The English style is a little larger, about eight inches long overall, and about two and a half inches wide. Both have blunt points and a tapered, diamond-like point at the tip.
The flat bottomed knife blades are designed to be used with oysters, while the Oyster blade is designed for use with fresh mussels or clams. There is also a model known as the Victorinox knife blade with a six-inch wood handle, which makes it ideal for when you're carving. The wooden Victorinox is the traditional model, which is one of the best-selling models. The six-inch model is a little smaller than the flat blade.
The fourth type of knife set includes the wood handle version, which can be either serrated or smooth. If you plan on using your Victorinox with live food, you might want to go with the smooth style. Serrated edges work great for removing meat from your clams or mussels. They can also be very useful for removing clams or other seafood from your oysters.
One final part of the set that many people would be interested in is the Ticker, or Tiger, as it's sometimes called. This is the larger version of the knife that is included with your Oyster knife set. It's large enough to be used to cut through wood and metal... but it's not as durable as the other models. It's still relatively durable and can still be used for most seafood applications, including live or frozen clams, mussels, shrimps, oysters, and clams. It's definitely recommended for anyone looking for a knife set with more durability and functionality.
Another popular choice among chefs is level five, a certified steel knife, a professional knife made by Remington. While it is the largest, it's not the cheapest. However, this is usually what people end up choosing when they have a lot of knives to choose from, and they want something durable, a decent blade, and an excellent bladed edge.
The last main category is all about the blade itself. Most people will choose between a Japanese-style knife that features a traditional handle and a Japanese-style knife that features a modern, strong stainless steel blade. These two types are very different, and it's largely a matter of preference. But both styles are very effective at cutting through food and are also very durable, so if you're going to be buying one, you should definitely look at both.
Some of the most useful tips come when you compare blades and other parts of your Oyster knife. First of all, the actual size of the blade is incredibly important, because this is what makes all the difference. A big, bulky Japanese knife handle is a lot stronger and much more reliable than a small, lightweight American knife handle. Choosing a strong stainless steel blade is also important since it's going to be exposed to a lot more abuse than its tiny Japanese counterpart. And finally, the best way to test the usability of an opener is to try it out at a part of your body, like the tip of your finger. A good oyster knife works no matter where you place it.