1. Very cold oysters are easier to open. Put oyster flat side up on work area; wrap wide end in a dishcloth and hold that end with one hand. Hold oyster knife in other hand, blade parallel to oyster, and insert tip into hinge muscle just to one side of exposed point Jorg Brockman
2. Plunge in hard, wriggling and prying, then twist blade until muscle gives.
3. Draw blade along top shell to separate flesh. Discard top shell. Cut flesh away from bottom shell. Jorg Brockman