Renowned Cape Cod shucker William 'Chopper' Young on how to safely shuck an oyster quickly

There’s more than one way to shuck an oyster, to paraphrase an old adage, but when learning to shuck oysters, it is probably best to keep it simple and safe.

There are a number of styles or approaches to opening oysters, said William “Chopper” Young, Cape Cod's most decorated competitive oyster shucker.

Young has won the shucking competition at the Wellfleet Oysterfest, a two-day celebration held each October since 2001, numerous times ― every time he has entered the contest, he said ― and is a three-time national champion.

In 2008, he won the international championship, and finished second in 2009 and eighth in 2013.

Is it difficult to shuck oysters?

While it may appear to be a simple thing to do, it is, if not exactly complicated, still rather difficult.

“It takes some practice and then more practice and after that some more, but once you get the hang of it, it gets a lot easier,” Young said.

What are some ways to open oysters?

Side Shucking

One method is side shucking, which is, he said, common among Wellfleet shuckers because the hinge at the pointed end of the Wellfleet oysters is smaller than on other varieties.

In this method the shucker uses a very thin oyster knife and slides it in from the side, using the whole shell as leverage.

The difficulty in this method is finding “where the sweet spot is to put the knife,” he said.

The shucker has to feel around to find it, but experienced shuckers can do it rather quickly.

The fastest Young has shucked oysters is 29 in one minute.

Stabbing

Another way to open oysters is the stabbing method used in Maryland for the Chesapeake Bay oysters.

This technique requires a knife with a very narrow blade, and the shucker holds the oyster with the flatter side down.

That allows the juice to run out and the oyster is served with the meat on the flat side, opposite of how they are served in most other places.

Young said this is most likely done because the waters of the Chesapeake Bay are not suitable to be consumed.

It is a more difficult way to open oysters and present them in an appetizing manner, as well.

The Irish Method

And then there is the Irish method, which requires an oyster knife that is nothing like those used in America, Young said.

It has a dull side and a sharp side and the shucker uses his fingers to pull the oyster open similar to the way most people open clams.

What is the easiest and safest way to open an oyster?

However, the most popular method, used by 99.9% of people, said Young, is the traditional approach.

Here, a traditional style oyster knife is used, which has a slightly raised bend at the tip.

These may be purchased in almost any grocery store and in all fish markets.

The Dexter Russell is the most common brand, said Young, but there are other brands that are just as good.

For beginners, to be safe using the sharp oyster knives, Young recommends placing the oyster on a cloth and folding it over half the oyster to secure it.

With the flat side facing up, insert the knife into the narrow or pointed end of the oyster, wiggling it until the knife slips in at the hinge as far as it can go until the hinge pops.

“You can feel it and see it pop, and it separates the two halves of the shell,” said Young.

Then run the tip of the blade along the shell from the narrow end to the wider end of the oyster to cut the abductor muscle.

“Keep the knife against the shell as tight as you can so as not to destroy the flesh of the oyster,” said Young.

Pry the top part of the shell away, leaving the bottom half, which is filled with liquid along with the meat.

Many people consider the liquid to be an essential part of the oyster eating experience.

Ernest Hemingway, in "A Moveable Feast," describes eating oysters in a Paris café and “drinking the cold liquid from each shell.”

Finally, cut away the muscle to sever the oyster from the bottom part of the shell — and eat.

How long does it take to shuck an oyster?

The traditional method may be the easiest way, but it still takes practice to get it right.

For a competitive shucker, such as Young, it takes only three or four seconds to open an oyster.

Most shuckers in restaurants are able to open a dozen oysters in about two minutes, said Young.

It might take a beginner a bit longer.

However, for many people, it is probably best to follow Young’s advice: “The easiest way is to have somebody else do it.”

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This article originally appeared on Cape Cod Times: Want to shuck an oyster? Read tips from king William 'Chopper' Young