Keeping a 110 Clean, Shiny and Sharp

JJL

Joined
Apr 6, 2009
Messages
85
I use my 110 at work a lot, often with filthy hands/gloves. The scales are gross and getting crusty, and the bolsters are already beginning to tarnish. Buck's website is a little vague about what to clean their knives with, so what do you all use? Something I already have in the house, like 409? Flitz? Just water? Will any of that get the brass bolsters looking normal again?

Keeping the edge sharp is another issue...not that it's dulling yet. I don't have a sharpening system, and I wouldn't know how to work one if I did. Can I really just use the bottom of a coffee cup, or is that a myth?
 
JJL,

The 110 guys will eventually jump in here. But since you asked.....a little brasso on bolsters, then hot soap and water, light use of old toothbrush on scales. Then hairdryer dry or WD40. Dry cloth. Buy a inexpensive V-blade crock stick, keeping it sharp is easy.

300Bucks (PS 110 guys, only answered because you guys are late replying)
 
Wow, those crock sticks are pretty neat-looking...just ordered one. Thanks!

I'll pick some Brasso up tomorrow.
 
JJL, Yes the bottom of a unglazed coffee cup really works.It cuts like a medium ceramic,
slow but will sharpen.Try it during your lunch break tomorrow.DM
 
I second the crock stix. WD-40 is a good cleaner too. Some oil on the joint and all is good. Brasso works if you want to shine the brass, just keep it away from the front where the blade moves.
 
i have a sharpner made by smith's i got at walmart it has carbide for coarse and ceramic for fine works great . i use meguiars all metal polish for blade and bolisters it takes the tarnish off real easy and gives you a brilliant shine and it takes more use to tarnish the bolisters than with brasso [imo] and i carry my 110 daily so it get's alot of use and i have found that with the meguiars i don't have to clean my edc as often [once a week at most]
 
JJL, Yes the bottom of a unglazed coffee cup really works.It cuts like a medium ceramic,
slow but will sharpen.Try it during your lunch break tomorrow.DM

Huh, learn something new every day-great info DM thanks

JJL,
I like "Never Dull" find it in parts stores.
Another forumer said be carefull with it on coated blades though as it may take it off-I'm going to try it on a promotion knive that has a company name on the blade to see how easy it will take it off.

300 is right about the crock sticks-they work great-get some good AJAX or reasonably abrasive sink cleaner to clean them with.
Soft scrub and mild cleaners dont get if off and take forever.
 
I learned about Mothers Mag Polish on the BCCI web site, tried it and it works great. It cleans and polishes the blade bolsters and scales.........:thumbup:
 
You know why they are called "crock" sticks, right?
The rim of the old large ceramic crocks were used to sharpen a knife same as the bottom of a coffee cup does. All three, the crock, coffee cup, and crock sticks are all the same, albeit different qualities of ceramic and can be used in a pinch to sharpen.

The top edge of a cars window can also be used to some degree of effectiveness to sharpen a knife.
 
Get a DMT paddle-style hone, regular (red) on one side, fine (green) on the other. That's all you need to keep your 110 razor sharp. Try to keep the original edge profile or as close as you can. Sharpening isn't difficult.
 
Thanks for all the information, guys! I'll get my knife nice and clean tonight, and work on sharpening it when my crock sticks get here. :thumbup:
 
Hi JJL,

if the brass bolsters are tarnished, you can make them shiny with an old recepy from my mother: Mix some flour with some vinegar and rub the bolsters with that paste. I´ve made some old 110s look like nearly new with that.
 
Tor,White camp ashes will do the same thing.Just grab a hand full and start rubbing.
Take a green willow limb and put some of those same ashes on it(it sticks to the sap) and start stropping your knife on it and it will sharpen the blade in a pinch when you find yourself w/o your gadget or a stone. DM
 
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