Opening fresh oysters:
Take the oyster and place it cup side down (flat side up) on a cushioned surface. A dishtowel or a few paper towels will work.
Every oyster has a gap between the two shells at the pointy end.
Take the oyster knife (or any heavy blade knife you might have) and while holding the oyster down, wiggle the knife into the gap. An eighth of an inch should be enough. Be careful because you don’t want the knife to slide off the shell and into your hand, neither do you want it to plunge all the way in. Take your time and go easy.
Once you have the knife in, use the knife as a lever to pry up and “pop the hinge” on the oyster. Doing this on the edge of a table or counter will help. Often, you’ll notice water seeming out from between the shells once the muscle starts to give.
Once you’ve “popped the hinge”, slide the knife under the flat shell and cut the muscle free from the shell. Then slide the knife under the oyster to free the muscle from the cup side of the shell.
You now have the perfect “oyster on the half shell” ready to be slurped down. Enjoy!