Rusty BK2 Hardware

C

c10darren

Joined
Nov 30, 2011
Messages
196
Agh! Rust! Nooooooooo!

Anyway. While I'm away from home and living in a somewhat furnished apartment, my BK2 has taken up kitchen duty. In fact, I just used it to portion some ground beef before freezing it. Naturally, after doing that, I had to wash it pretty thoroughly. Last time I did this, I noticed a very little bit of orange rust forming on one of the handle bolts. I always make sure that I dry it very well, but after its most recent use I used a cotton swab to put just a bit of honing oil on the bolts.

How do you keep the hardware on your Beckers from rusting? Am I the only one with this problem? I just bought some factory micarta for the knife and now I'm wondering if I need to take them off after every use and clean under there.

This is my first ever carbon steel blade. I keep the blade oiled, but how do I take care of the rest? I sure could use a manual.

Thanks!
 
Yep, stainless is the way to go. Check the blade database sticky for sizing info.
 
Ahhhh, a fellow Okie ;) I've got some extra stainless steel sets. Send me your address and I'll drop a set in the mail to you.
 
I just upgraded the hardware on my BK2 last week. Looking in the Becker-Blade-Database-!!! I found the following

o Screws + Nuts == Fasteners

Extremely popular question... From Toooj '''The Fasteners for the BK-2, 3, 7, 77, 9 are Socket Head Cap screws #10-24 x 5/8" L. The BK-11 Screws are #6-32 x 5/8" (Not positive on the length) Socket head Cap screws. You should be able to go to any hardware store and buy these'''

From OREGON FAL'ER '''Screw sizes are 10/32 0r 10/24 x 5/8 for the big beckers and 8/32 x 1/2 for the shorts. '''

DerekH adds '''but a Torx 20 works really well'''


Although I also have spacers in the handle so I believe I ended up using 3/4" and nylon lock nuts.
 
Please check my post on stainless replacement hardware. I used 10-24 3/4 inch length stainless socket head cap screws. I used nylon lock washers which fit flush in my BK2's micarta scales. Thanks SaturatedShadow for the heads up!

jcrane
 
Brass...
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I don't worry about mine. It doesn't affect performance for me, but it might be a (teensy) health concern for a kitchen knife. I'd get some stainless hardware. Take one of the factory bolts with nut along with you to the hardware store to make sure you get the right size.
 
The blade is normally oiled with Lansky honing oil if I have recently sharpened the blade. Otherwise, I usually just put a little extra virgin olive oil on the blade.

UCPOPO, thanks for the offer. I have thought about stainless fasteners, but I don't think I like the look. As long as my blade is black, I think I want black harware.
 
Something to try is to get a replacement set in regular (non-stainless) steel and then patina the crap out of them.
 
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