Shucking oysters is one of those culinary tasks which seems intimidatingly hard, but it’s actually easy after you do it correctly once–and after that just let muscle memory do what it does. Follow the guidelines in our video below from Tom Stocks, oyster boss at Taylor Shellfish in Seattle, and you’ll be good.
And when you shuck, might we suggest using a stainless steel Opinel knife? The tool is small, foldable, sturdy and attractive. We’re carrying it as part of our current Pop-In Shop curated by Olivia Kim, Heartbreakers II.
We’re billing Heartbreakers II as a showcase of evolving menswear. But it’s more than just apparel. There’s also a whole category for home & camp.
We’re back in action with our guy Tom Stocks, who previously taught us how to shuck an oyster, at Taylor Shellfish oyster bar in Seattle.
Now he’s teaching us how to saber a bottle of champagne. That’s when you take the cork off WITH its surrounding glass intact, by slicing off the entire tip of the bottle with a big knife. Execute this at a graduation party–or any party–and gain instant fame.
How does it work?
We don’t really know!
But air pressure is key: this won’t work with non-carbonated wine. And the bottle must be cold. We recommend storage prior to sabering in an ice slurry, a bucket of ice and water. And you must use the flat side of whichever blade you use.
There are a few more things you should know. Watch the video and check the technique.