It’s not so much a direct slice, like opening a clam; it’s more of a pivot of the knife and wedging the shell open. That will be part of the instruction in the Learn To Shuck Oysters Class next Tuesday, March 28 at Black Eyed Susans with Chef/Owner Chris Sanchez.

“I’ve always said that it’s like picking a lock. You don’t want to use too much force where you smash through it, just enough to unhinge that key point,” said Sanchez about the bivalve, which has reached celebrity status in New Jersey’s…