If you check out the thread index, you'll find a link with advice on breaking the knives in. The pulls are always on the firm side, but sometimes they are just unacceptable. One of the last knives I got from that maker, which was supposed to be a sample, had a pull so stiff I couldn't open it, (and I'm very used to stiff pulls), even after flushing. I had to break the corners of the tang with a file
In terms of flushing, personally, I just give it a good clean out with oil (I like pipe-cleaners), remove all the muck I can, then flood the joint with oil, work it some, and then with the blade open at about 60 degrees, blow canned air under the joint from the inside. Repeat until the oil starts coming out clear, and also open the blade at differing angles when you're blowing the air through