Three More Oyster Knives
- Thread starter opaul
- Start date
opaul
Well-Known Member
Thank you Rick!
Randy Lucius
Well-Known Member
They look really nice Paul. The only problem is I’m wanting a nice oyster dinner now. 
Kevin Zito
KNIFE MAKER
Looks great OP! I shucked 2 sacks yesterday! What is the wood on the middle one?
Daniel Macina
Well-Known Member
Classy!
springer82
Well-Known Member
Cool,,, I did not know there was such a thing. The middle one looks the best. (to me) What is the handle material?
Chris Railey
Well-Known Member
Great shuckers OP.
Mark Barone
Well-Known Member
Beautiful OP. You may have mentioned it before but what finish do you use on your knifes.
opaul
Well-Known Member
The order of wood from left to right is:
Wenge, Spalted Tamarind, Osage Orange.
My daughter’s favorite is the Tamarind. My favorite is the Osage Orange.
opaul
Well-Known Member
These are sanded to 800 grit then I apply a coat of shellac hand rubbed until slick. Then 800 grit again. After that several coats of carnauba wax buffed to a sheen.
Mark Barone
Well-Known Member
I really love the finish, I pretended you asked me to pick one and I first picked the Spalted one first, then said no I like the orange one. I couldn't pick so I ended up keeping them as a set. The inlaws will be so grateful. I want to make a Qhahog knife. I think it needs a sharper end. I believe quahogs are a little more stubborn. I live steps from Narragansett Bay and love to quahog. This is me teaching my grandson and my finished Stuffies afterwood. Quahogs are known to be Rhode Island's state bird .
opaul
Well-Known Member
I think I've found my answer - it's a clam knife.
I love me some clam fritters!!
Mark Barone
Well-Known Member
I guess not much different, we were taught to open open little necks/qhahogs by pressing a sharp blade into the mouth of the clam. So I like to have a spine on it. If you do it right, it opens up pretty easy, if you do it wrong, it's usually a dozen stiches.
opaul
Well-Known Member
That looks a little risky. I received a nasty slice years ago when I decided to open a raw oyster with my Buck 110! Embarrassing actually!
Mark Barone
Well-Known Member
Yes . We call them clam cakes up here. Yes love them. My brother just moved to NC. Wilmington. Not sure how far that is to you. We are looking forward to going to see him in the spring. Never been.
Mark Barone
Well-Known Member
Hahaha
opaul
Well-Known Member
Opening an oyster.
Nice set of oyster knives.
For those of us not on the coast here is a little background.
Oyster knives are an east coast thing I didn’t have a clue about until I got into the supply side. They are quick and easy to make and often sell in batches of 2 or more as it is often a family activity. I see guys making batches of twenty or more at a time during season -when ever that is. There are three distinct regional styles up and down the coast. The up side to making these to sell is: fast, easy and sell in multiples. The downside is: you won’t get a lot for them as these are everywhere out there as fairly inexpensive with poly handles. The nitch for these is an attractive wood handle just like opaul did.
For those of us not on the coast here is a little background.
Oyster knives are an east coast thing I didn’t have a clue about until I got into the supply side. They are quick and easy to make and often sell in batches of 2 or more as it is often a family activity. I see guys making batches of twenty or more at a time during season -when ever that is. There are three distinct regional styles up and down the coast. The up side to making these to sell is: fast, easy and sell in multiples. The downside is: you won’t get a lot for them as these are everywhere out there as fairly inexpensive with poly handles. The nitch for these is an attractive wood handle just like opaul did.