How To Choose An Oyster Knife
The Boston Pattern
This knife is an American favorite, the Boston is very versatile. Its long narrow blade can be used to shuck any type or size of oyster. Its pear shaped handle makes it comfortable to grip and hold.
- High carbon steel blade with long oval-round or pear shaped handle
- Can use any shucking method with this knife, except side-knife method
- Good grip on handle
- Forward bulge in the handle serves as a stabilizing thumb rest
- Narrow body behind it enhances a good grip for the rest of the fingers
- Rear of the handle is bulged again for good support in the base of the palm
- Slightly convex blade
- Not as sharp blade
- Gradually narrows towards tip, flat rounded tip
The Galveston Pattern
This knife is perfect for commercial use because of its long wide blade. This style is a favorite when processing medium and large Eastern oysters for meat gain.
- Long and strong blade
- Handle is the same as Boston (pear shaped)
- Moderately sharp blade edges
- Generally flat blade, somewhat convex
- Tip of blade narrows to a rounded point
New Haven Pattern
This knife is an American favorite because of its short wide blade with a convex pointed tip, perfect for oysters on the half shell. It features a long pear shaped handle for the perfect shucking grip.
- Provides excellent leverage for opening the oysters (especially classic hinge method)
- Convex tip tends to travel high inside the oyster, away from the tender meat
- Tip helps to cleanly shuck the oyster meat
- Comfortable handle made of natural hardwood or polypropylene
This knife is comparable to the new haven pattern featuring a short, wide, straight blade with a long pear shaped handle. The difference between the Providence and the New Haven is the Providence’s flat blade with no upward curve.
- Good for oysters of all sizes, especially medium sized oysters
- Moderately pointed tip
- Flat blade, no curves
- Wide straight blade
- High-carbon steel blade
- Blade edge is perfect for removing oysters from their shell