Essential tool for opening your oysters.
 Oysters are bivalves and therefore have two valves (the shell that covers the oyster). The lower one is concave and houses the body (edible part) and the upper one serves as protection. The two valves are strongly joined by a muscular structure (adductor muscle).
 To begin the opening process, prepare yourself by putting on a glove (with anti-cutting protection or at least thick) or a cloth to protect your hands and a knife suitable for opening oysters.
 The place where the shells meet (called the umbo) is where you insert the knife, applying the necessary pressure to secure it, applying a small twisting movement from one side to the other, then apply the lever movement that will lift the “lid” of the oyster. Allow the first water that is inside the shell to drain out. Then, insert the knife laterally to cut the adductor muscle that joins the oyster to the “lid”, cleaning off any small pieces of shell that have come loose.
 Now, if you want to do a “perfect” job, use the knife to cut the adductor muscle that connects the body of the oyster to the bottom of the shell (the concave part) and the body of the oyster will be completely free. Turn the bottom part upwards and you will see that the visual aspect is much more pleasant. When doing this, be careful not to lose any liquid.
 Ostrich Knife Island of