It's oyster season, and Wendell Haynie, an 11th-generation Virginia waterman, recalls a time when Chesapeake Bay oysters were so plentiful that folks would eat them three to four times a week.

Bartlett had been bemoaning the lack of Chesapeake-style oyster knives since the Carvel Hall cutlery company of Crisfield folded in 2000.

BALTIMORE (WJZ) -- The program that has put nearly six billion baby oysters in the Chesapeake Bay is always looking for creative ways to raise money. Mike Schuh reports what they came up with ...

Jessica Hudson remembers watching in awe as her father shucked wild oysters with a pocket knife on a family trip to Mexico. Today, the Baltimore resident can eat up to two to three dozen in a sitting.

As such, No Shuck Oysters could be the final assault on a Chesapeake Bay shucking industry that once thrived but in recent decades has fallen on hard times, the victim of overharvesting, disease ...

You’ve got the Boston oyster knife, the Providence model, the New Haven, Chesapeake, Seattle, Gulf, and New York knives. Not to mention a new one, the Duxbury, developed by Murphy owner Mark ...

As such, No Shuck Oysters could be the final assault on a Chesapeake Bay shucking industry that once thrived but in recent decades has fallen on hard times, the victim of overharvesting, disease ...

Your oysters may actually be local for the first time in a long while. For years, finding Chesapeake Bay Oysters has been a challenge. Over-harvesting, disease and pollution hurt oyster beds.

For 40 years, Maryland's George Hastings has been shucking oysters at festivals and competitions around the U.S. And while the work can be grueling, he says he'll only quit when it stops being fun.

“First, try this one,” he prompts, oyster knife nudging a chilled half shell. Slurp! The immediate sensation is a burst of freshness usually found only in seafood within a toe’s dangle of a ...

On the Chesapeake Bay, I’d go out on the water with oystermen, ... Sherman demonstrated opening one, being careful to insert the knife into the oyster’s hinge at a 45-degree angle.

As such, No Shuck Oysters could be the final assault on a Chesapeake Bay shucking industry that once thrived but in recent decades has fallen on hard times, the victim of overharvesting, disease ...