The shucking knife points to the hinge which holds the two shells together.

The muscle will be 2/3 down from the hinge and 2/3 back from the side.

Step 1
Oyster shells are sharp. Use a towel or gloves to hold oyster. Place oyster cup down with the hinge toward your wrist.

Step 2
The secret is a pair of pliers to break a small opening into the rim of the very hard shell.

Step 3
Insert shucking knife tip into the shell opening made by the pliers.

Step 4
Slide blade along the underside of the top shell to sever the muscle.

Step 5
Oyster will pop open.
(Knife tip is pointing to where the oyster muscle was connected to the shell.)

Step 6
The proper way to serve an oyster is to also sever the muscle from the bottom shell and then flip the oyster over for nicer presentation on the half shell.