What tool can you not do without?

55
16
Joined Jun 20, 2016
Just accepted my first sous position and im looking to build my "tool box"

Also, anyoneknownof a good sushi knife or oyster knife?
 
4,699
931
Joined Aug 21, 2004
https://www.rmurphyknives.com/store/new-haven-shucker-pn-nhoys-details.html
 The only one with a curved tip, a brilliant design feature, the New Haven is a superb oyster knife for a couple reasons. First the curved tip allows for excellent leverage when opening at the hinge and secondly the tip tends to ride high inside the oyster making it easier to stay away from the meat and avoid damaging it.
NHOYS-Logo.jpg
 
 
2,563
537
Joined Apr 25, 2014
 Actually I've been to the r murphy factory it's in the next town over from my hometown.   But where abouts are you east coast, west coast, gulf?  New haven style is a great oyster knife for eastern virginica and the pacific northwest oysters (olympias, kumamotos).  It is too short for Louisiana and you want a sharp paring knife for belon oysters.  I can think of at least 5 styles of oyster knives each with their best use.   The best shuckers have a couple different styles of oyster knife. 

Sushi knife.. I am guessing you are talking about the yanagiba/slicer and not the deba. If it's your first one I recommend gesshin uraku or Korin white steel.  They both sharpen before sending it to you.  Yanagiba need to be 'opened' and if it's your first single bevel, leave it to a pro.

Kit stuff - knives of course but also

BIG spoon http://www.jbprince.com/utensils/sauce-spoon-original.asp for basting, flipping, plating

tapered saucier spoon

moribashi (long metal chopsticks for plating)

thermapen
 
Last edited:
4,699
931
Joined Aug 21, 2004
 
It is too short for Louisiana
I grew up in Florida eating and shucking way more Apalachicola oysters than I could ever possibly remember and it worked just fine for me.

It was certainly not the first oyster knife that I ever used and over the years I have used a lot of different styles. However, ultimately it is my preference. Of course that doesn't mean that it is necessarily the best choice for everyone, just for me
 
982
212
Joined Jun 23, 2015
 
I grew up in Florida eating and shucking way more Apalachicola oysters than I could ever possibly remember and it worked just fine for me.

It was certainly not the first oyster knife that I ever used and over the years I have used a lot of different styles. However, ultimately it is my preference. Of course that doesn't mean that it is necessarily the best choice for everyone, just for me
I use a Dexter of the same design.  I bought it at a hardware/bait store in East Point.  It also works just fine in Louisiana.
 
2,563
537
Joined Apr 25, 2014
Are you guys going in through the hinge?  On big oysters I keep breaking the shell trying to do that so I prefer to come in from the side.
 
856
33
Joined May 14, 2014

I like the long narrow ones; I think it's just personal preference? They always need a little sharpenimg, though. I never learned to shuck any way but through the hinge; I think that:s why I started using these, because I was breaking shells too much with the wide ones.
 
2,563
537
Joined Apr 25, 2014
It's a function of how the oyster grows too.  Farmed oysters that grow too fast can have weak shells.  Wild oysters will have a rounder bottom cup and they have time to grow stronger shells. They have to grow their shells to combat breaking, erosion etc over time and it ends up being thicker.  Wild store better and shuck better.  Farmed grow faster and more consistent. 

If my tasting notes says "high minerality"  it is code for the shucker broke the shell pieces in there hahahah

Worth a read on the different options  http://www.oysters.us/oyster-knives.html

New haven is a good choice for all the oysters I like to eat.  My favorites are all from the northeast.  I want brininess.
 
3,186
1,060
Joined Jul 13, 2012
I use a Dexter and bent the tip in my shop after using a friends New Haven style knife.  For Wellfleet oysters it's perfect.
 
1,832
538
Joined Aug 15, 2003
R. Murphy's oyster knives are the best. I use one and love it. The one I use has a different design, but they have several on the website.

For your kit/tools:

A good pepper grinder, I like Peugeot 

Cake testers

Small offset spatula

Meat fork

Large tweezers

Small tweezers for plating

Flexible bowl scraper (I use on my board for collecting/scraping chopped onion, etc)

Corkscrew

Microplane

Benriner Mandolin (if the kitchen doesn't have one)

Spoons (Kunz, etc)

Fish bone tweezers (spring loaded, natch)

Measuring spoons

Y peelers (the colored ones)

Thats all I got for now. 
 
Top Bottom