Sunday we spent with my folks at their house for a shrimp boil and I picked up a couple dozen oysters for me dad and the kiddo. So I got to break out the shucking gear haha. Got a generational shot in dad's (Pa) shop, we are the only 3 that eats them so dad and I shucked and my son ate his fill of the thumbsuckers haha.
Adam, It's possible I have a problem with shellfish. I grew up on Long Island in the '50s so raw clams and oysters were a regular treat. A visit to a retired friend of my father's hobby farm on the banks of the Chesapeake had me raking oysters off his dock. No one specified how many I should gather but I quit when the bushel basket was full. I didn't eat them all (too young to shuck them) but I ate more than my share. A business trip to New Orleans included an evening of bar crawling to find the best dozen oysters offered on Bourbon Street. Near the end of the street I stopped ordering beers and just slurped oysters. I forget which bar had the best but there wasn't a bad dozen in any of them.
Our daughter worked nights as the hostess at The Red Lobster while pursuing a Masters in Mechanical Engineering. When she told us her restaurant was hosting an oyster-eating contest, Liane and I were all in. The half-dozen other attendees quit after 18 or 20 oysters but Liane and I fought it out to the end. The end came when we finished the restaurant's supply of oysters and Liane won because they gave her the last three oysters.
We camped for two weeks on our speedboat at the Fire Island National Seashore and acquired a local clamming license that allowed us to harvest a bushel of clams a day from the Great South Bay. I think we missed our limit on two or three days but we ate a whole lot of clams, in sauce, stuffed and raw. Soon after I lost my arm I taught myself to open clams one handed (English muffin stand-in)...
On a trip to Tasmania we found a place at the docks in Hobart selling fresh seafood. Having eaten a lot of small Sydney Rock Oysters, I asked for three dozen Pacific Oysters. The proprietor looked at me like I was nuts but did as asked. Turns out Pacific Oysters are HUGE.
Had quite a time opening those puppies using a table knife from the B&B we chose but eventually the oysters gave up the fight.

I see you have a nice collection of shucking gear and it's possible I went a little overboard looking for the best kind. Although I have a mesh glove, it doesn't really help but a nick or two on my stump is a small price to pay for the case of oysters the local Winn Dixie used to sell.

These days I settle for canned oysters -- smoked for snacks and Geisha's larger ones for an occasional oyster stew.
My foray into a modified suspension on my '72 Corvette big block involved front coil and rear leaf conversions. Spent way too much time modifying stock lower control arm and ended up with tubular upper and lower aftermarket units, along with the R&P steering. Started converting the rear control arm and ended up with an offset aftermarket control arm for some bigger rear meats. Project has stalled for way too long.

I now return your thread to your amazing posts.