how do i clean my 615

Joined
Mar 22, 2007
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14
i got a new 615 the other day and was wondering how do i clean it. it dosent need it yet but i just want to know. the instructions say to use warm soapy water rinse then blow out with shop air, but will the steel rust some even without repeated exposure?
 
If you're talking about the BM mini-rukus (or ANY folder, for that matter).....

What I do with my folders (I don;t have a Rukus) depends on what I got it "dirty" with. If its got blood or similar gunk on it, I clean it with Simple Green and a toothbrush (this combo works great on teeth too!). If it's got tape residue or other sticky stuff, I'll start with WD40 and the toothbrush followed by the Simple Green method (this combo is only recommended for teeth if you've been eating tape or Elmer's white glue).

After the "dirt" is cleaned off, or if it's already clean and I just want it "edible" clean, I wash with HOT water and dish soap, followed by rinsing with HOT water (note I said HOT water, not hot water). Try not to get water in the pivot area, but a little always seeps in. Dry quickly and, while the knife is till HOT (note: not hot, but HOT), blow out with compressed air and oil "lightly" with 3 in 1 or a machine oil or any fancy miltek-1 or other high-end lubricants.

S30V is a high-carbon, high-vanadium "stainless", but it can rust....though it won;t if you take care of it
 
I usually clean my edc once it starts to feel a little tighter than normal (usually biweekly depending on my work though). I just wash it with soap and hot water (sometimes just water if its just some dust). I dry it with a cloth the best i can than I hit it wirth compressed air. I finish it off with oil and miltec.
 
I use dish soap and an old toothbrush. Scrub down good, rinse with hot water, and then dry with a hair dryer. The Micarta will really lighten up after you do this, but if you rub it with a little oil, or just use it, it will pick up oils from your hands, and darken over time. Has always worked for me. I end the cleaning with a little oil on the blade and pivot. (Knives i use for food prep, I coat with olive oil)
 
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