Fresh Oysters
Oyster knife (or a sturdy paring knife)
Thick towel or cut resistant glove
Bowl with ice (to keep oysters chilled)
Small dish for oyster liquid (optional)

Step-by-Step Guide to Shucking Oysters: 

1. 
   Chill the Oysters
   
   Keep the oysters on ice for at least 30 minutes before shucking
   This helps them relax, easier for shucking
   
   
   
2. 
   Prepare your workspace
   
   Position the tip of the oyster knife at the hinge.
   Apply firm but gentle pressure, wriggling the knife slightly to find the weak spot. 
   Don't force it - work the tip in gradually
   
   
3. 
   Pop the Shell open:
   
   Once the knife is inside the hinge, twist it like a key in the lock to pop the shell loose. 
   Be careful not to spill the oyster liquid inside!
   
   
4. 
   Cut the muscle & remove the Top Shell:
   
   Slide the knife along the top shell to cut the adductor muscle (the part that keeps the shell closed.
   Discard the top shell
   
   
5. 
   Detach the Oyster from the bottom shell:
   
   Run the knife along the oyster to remove it from the bottom shell
   Keep it sitting in it's own briny liquid for the best flavour.
   
   
6. Serve immediately on ice with lemon and Chimac Korean Hot sauce.