Épices Rœllinger Utensils<Le Cancalais © – olive wood

Rinse under cold running water after using, then wipe dry before closing.
Rub the base of the blades with mineral oil from time to time to keep the hinges from sticking.
Polish the ebony, teak, or olive handle regularly with linseed oil.
Prime the blade with a sharpening steel or sharpen with an oilstone sharpener.

I am fortunate to call Cancale, a small Breton port between Saint-Malo and Mont-Saint-Michel my home.
Here, boating is akin to riding a bicycle : everyone learns how when they’re young. All sailors need a good knife, that loyal and most necessary companion on the water, whether they’re headed to sea for long journeys or simply out for the day to sail or fish.
This oyster blade is a thing of beauty in both form and function, whether you prefer to open your oysters along the side edge or by the back hinge. The blade works well on both Belon and Pacific oysters while a clever lock system ensures maximum safety. It took several knife prototypes to find the right model.
After opening an oyster with a deft movement that epitomizes life by the sea, use the knife to slather a slice of bread with salted butter. The creamy spread will pearl beneath the caress of a blade designed to nourish but never wound.