Gee, there haven't been any posts to this forum in so long, I thought I'd ask! Either that, or we've all mastered all the arts of all the seafood in the world, and we have no more questions! I just ran into the toughest bunch of cherrystones to shuck - those critters just didn't want to let go! And I know the right way to do it - having shucked dozens and dozens in one of my restaurant pantry gigs. But these guys defied my best efforts! One of 'em even pinched my fingers in the shell - ouch! I finally resorted to putting the ones I couldn't open in a bowl of hot running water - and then watched - when they opened up a little, I just grabbed 'em quick and was able to pop them open.