All About Pocket Knives

Some clam knives & an oyster knife. Top to bottom, or left to right:
Stainless Taiwan (Clam)
Stainless Japan (Clam)
Stainless Japan (CAPCO) (Clam)
Stainless China (CAPCO) (Clam & possibly Oyster)
Stainless U.S.A.(Dexter Russell) (Oyster)
Stainless Japan (Clam) This one is my CBC or CC (clambake carry)
The Oyster Knife Blade.

Awesome, I have been on the look out for a good one after my last party, what a pain to get open. Hama Hama oysters from the Olympic peninsula(fresh gulf shrimp too). The knife must have to be pretty sturdy, as the leverage was quite a lot(a mountain man opening oysters, lol). The white handled one is the type of handle I am most accustom to seeing on an oyster knife.

Geeeeez that l@@ks good!!! At least they're not mountain oysters!
Thanks for the torture.

Montanaman, the oyster knives with the big bulbous handle is very common around here, all I've seen and used have a wooden handle with that shape. Those big handles do give a lot more control and more leverage when shucking a mess of oysters.
Treefarmer

Shell fish farming is an important business in my county. My property line abuts a 3/4 mile shell fish farm that up until about 10 years ago grew only one crop, oysters. All the farmers I've met who spent their careers in the oyster business shuck with the same style of knife. The handle is an oval bulb. The 4" blade looks like a stiletto, symmetrically shaped and sharpened for about 3 inches on both sides. This should not be a surprise to knife enthusiasts, even those who have never been near a beach. Professionals do not shuck with dull knives.

I thought it was about cutting the muscle not about prying. Dexter Russel has a bunch of styles to choose from. Not expensive and dishwasher safe.

Here are a couple that I have. The bottom one is French. I have several more around but their handle makes it difficult to store in my cabinet drawers.

I have the Dexter knife shown. Had to look it up.

Montanaman, them look good.

New Windsor, mountain oysters are good eating. But you do have to use a different kind of knife to harvest those.

Colonel26 wrote:Montanaman, them look good.

New Windsor, mountain oysters are good eating. But you do have to use a different kind of knife to harvest those.

I've eaten them before and have no complaints. However, I don't see myself collecting gelding knives/tools.

I have an order of taste in these matters.
1. Littleneck clams
2 Bigger ones
3 An oyster every few yrs
4 list ends
5 Rocky Mts on someone elses list,
here is my clambake knife

Modern Slip Joints wrote:Shell fish farming is an important business in my county. My property line abuts a 3/4 mile shell fish farm that up until about 10 years ago grew only one crop, oysters. All the farmers I've met who spent their careers in the oyster business shuck with the same style of knife. The handle is an oval bulb. The 4" blade looks like a stiletto, symmetrically shaped and sharpened for about 3 inches on both sides. This should not be a surprise to knife enthusiasts, even those who have never been near a beach. Professionals do not shuck with dull knives.

A few years ago one of my hunting buddies brought a bag of fresh oysters with him to deer camp. He had a sharp pointed oyster knife he used to open them. He wore a pair of thin rubber gloves as he went about shucking the oysters. As anyone who's ever shucked oysters knows, you'll occasionally hit upon an oyster that puts up a fight and proves to be a challenge to open. Ralph hit upon one of those stubborn oysters and in the process of trying to open it, he managed to let the blade slip and he stabbed his left hand completely through in the (for lack of a better term) webbing between his thumb and his index finger. There was at least an inch of the blade protruding through his hand and out the other side. He should have had on a much heavier glove for sure, but an oyster knife without such a sharp point might have been a plus in that situation as well. I use one like the white handled one show above and it works very well even though it's no where near what I'd call "sharp".

I can not begin to count how many times the gloves below protected my hands
and or fingers from SERIOUS injury. Both in my 34 years as a Ma Bell outside tech
(many, many sharp tools) and just as many years, a huge lover of shellfish.

Here is another one I dug out with a guard on it. It would seem counter productive to have one on this type of knife.

Cattaraugus clam and or oyster knife on eBay.
PLEASE Santa!

Land of the Giants, clam knife?

Stainless Taiwan (SCOTCHLINE) (Clam)

An article from an August 1946, New York newspaper.

I’m a big fan of the Dexter Russel SaniSafe line. I’ve always found their oyster knives interesting. They have about a dozen styles.

eveled wrote: ↑Sat Oct 16, 2021 11:08 pm I’m a big fan of the Dexter Russel SaniSafe line. I’ve always found their oyster knives interesting. They have about a dozen styles.

Me too... I’ve always found oyster knives interesting. I have a few in my collection of "odd-ball" knives ... so to speak...

GSPTOPDOG wrote: ↑Sat Oct 16, 2021 11:17 pm Me.....

That's a NICE lking oyster knife, GSPTOPDOG.
Love that handle.

New_Windsor_NY wrote: ↑Mon Oct 18, 2021 1:13 am

GSPTOPDOG wrote: ↑Sat Oct 16, 2021 11:17 pm Me.....

That's a NICE lking oyster knife, GSPTOPDOG.
Love that handle.

Thanks Skip!