Avoid Injuries: French Master Craftsman Reveals Which Knife NOT to Use for Oysters!

As New Year’s Eve approaches, while some are toasting with champagne and nibbling on appetizers, emergency rooms are bracing themselves to handle the influx of injuries typical of December 31. Among these are oyster lovers who unfortunately slice their hands while attempting to open the stubborn shellfish.

As Professor Philippe Liverneaux, a surgeon at the University Hospital of Strasbourg, explained to BFM/RMC a few years ago, opening oysters can lead to two types of serious injuries: “If the knife slips and cuts into the hand, you can sever a tendon, an artery, or a nerve. The second risk is that the knife may be contaminated with tiny oyster shell particles that can deeply penetrate the hand. Without surgery to clean it out, you risk a severe infection that could lead to what’s known as a phlegmon, with a completely stiff finger, and sometimes even amputation.” This makes one regret purchasing a whole basket of oysters.

To avoid ending the year on such a grim note, certain precautions are necessary. In a video posted on YouTube, Bruno Gauvain, a recognized master fishmonger-scaller in France, shares essential tips for safely opening oysters. The first step, according to our expert? Choose the right knife and avoid certain types at all costs, especially those with a guard. Although theoretically designed to protect from injuries, a guard actually hinders the grip. This follows logically from Gauvain’s advice on how to hold the knife: the last three fingers should wrap around the upper part of the handle, while the thumb should rest on the flat side of the blade, close to the tip. A guard reduces maneuverability.

Instead, Bruno Gauvain recommends using a “short, pointed, and stiff blade”. Then, hold the oyster in your other hand at the base of your fingers, and cut the adductor muscle located in the first third to the right of the oyster – a position indicated by the placement of your middle finger – slightly tilting the blade as you insert it into the slot.

Next, you work with both hands: the one holding the knife pushes inward, while the one holding the oyster rotates it from right to left. All that remains is to lower the handle to leverage and lift the shell. An important final point is to adopt a relaxed posture: “do not tense up, do not raise your shoulders, stay relaxed” which greatly eases the task…