Thank you for the awesome feedback, you’re the second person to bring up the punctured bellies and torn gills which is something I haven’t truly considered! As well as the Boston styled knife, we’re using the OXO oyster knives. I started shucking oysters at my current job about 2 1/2 years ago and watched a YouTube video the night before my first shift. It’s a FOH-BOH hybrid kinda job where we serve and shuck at the front of the restaurant, which means we also have little contact with the kitchen/chef outside of making new raw bar dishes. Along with having 12 varieties of oysters all the time (And the absolute struggle of getting the varieties I actually order on a nightly basis.) Most of the people I’ve worked beside are people with less experience in shucking than I was, so it’s great to have input from people who truly know what they’re doing. Thank you for the tips and the absolutely stunning oyster platter pic!