My 15-year-old son expressed interest in trying oysters. I think he had them when much younger, and maybe the prudent thing is to take him somewhere to try a few first. But we're in Indiana, with slim pickings for specialty restaurants, so it did get me thinking about equipment for home use.
I see Cooks Illustrated liked this R. Murphy New Haven Oyster Knife with Stainless Steel Blade:
I also wonder if I should think finally of getting one of those protective gloves at last. But I've heard that oyster residue can be stinky enough that some people use a garden glove and just throw it away.
Any tips on gear? Are gloves washable?
In the past I've just used no glove and a flat-head screwdriver, but I could tell it wasn't an optimal set-up.