![Photo depicting step one of bisecting an oyster.](/wp-content/uploads/2019/09/oyster1.jpg)
1. Make sure the shell of the oyster is tightly closed, or closes quickly when handled. Any that do not should be discarded, since they are dead and unedible.
![Photo depicting step two of bisecting an oyster.](/wp-content/uploads/2019/09/oyster2.jpg)
2. After cleaning by scrubbing the shell with a stiff brush under cold, running water, the oyster is ready to be opened. Grip as shown, and force shucking knife inside opposite the hinge.
![Photo depicting step three of bisecting an oyster.](/wp-content/uploads/2019/09/oyster3.jpg)
3. With a twist of the knife blade, slowly force the oyster shell open.
![Photo depicting step four of bisecting an oyster.](/wp-content/uploads/2019/09/oyster4.jpg)
4. In a quick side-to-side motion, slice through the large abductor muscle attached to the flat upper shell (note thumb position). Remove the shell.
![Photo depicting step five of bisecting an oyster.](/wp-content/uploads/2019/09/oyster5.jpg)
5. Cut the lower end of the same muscle, which is attached to the deep half of the shell. Remove any chips of shell that cling to the meat.
![Photo depicting step six of bisecting an oyster.](/wp-content/uploads/2019/09/oyster6.jpg)
6. The most common way to serve is on the half shell with lemon. If not served immediately, place oysters in a container, cover with their own liquid, and refrigerate.