An oyster knife is stubby, with a rigid, sharply pointed, short, dull-edged blade. The knife tip is thrust into the crack near the mollusc’s hinge and severs the muscle that holds the shell closed. The blade is then twisted to open the shell. The dull edge of the blade then comes into play to scrape out the meat. A guard at the handle’s base is needed because considerable force is required to open oysters. Choose a wide blade for Pacific oysters and a narrow blade for Sydney Rock oysters.