Sharp enough to cut the adductor muscle, yes. But I wouldn’t use it on a tomato.
No and no
The blade doesn’t need to be sharp to cut the abductor muscle. Frankly you could cut it with a nail file.
Absolutely NO!
A: Not really, but “undull” enough to cut yourself if you try hard enough.
B: If the edges are very dull, you might appreciate a more acute angle at the tip.
Basically, you are severing the muscle by scraping it away from the shell.
Thanks. I saw a few oyster knives photo, and not sure if some of them are slightly sharp. Not sharp like a knife, but maybe something to separate the adductor. Obviously, the blade cannot be too sharp. Otherwise, the blade may crack as it is being used to shuck oyster shells.
A few oyster knives online claim they are sharp. For example Toadfish oyster knife states
" * Sharp tip & sharpened sides designed for professional/commercial-volume kitchens and the experienced shucker."
" * Sharp edges on the entire sides of the knife for cutting oysters easily from the shell."
Thanks. I probably will keep it smooth and not-sharp for now.
I don’t know if it came through in my photos, but my knife is pretty thick in the middle, and the edges are ground very convex. I think this characteristic is typical, so the take the twist in stride and the edges are well-supported. And there’s no need for hardening an oyster knife.
I wouldn’t worry much about cracking the steel.
Yes, the photo does show your blade is pretty thick in the middle. Look like a good design. Thanks for sharing your idea.
Simply No and No
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