I read your question again... If all you want to do is remove dried Loc-tite.... Chase the threads with a tap.
A couple hundred degrees F wont harm anything in the trigger unit if it is all metal component's. The internet also suggests
pure acetone.
The girlfriends finger nail polish is acetone btw..... it's just thickened with something.
That said, you could put it in a Zip-loc bag with the top open and allow the water to expel all of the air and then seal the bag and boil.
They use that technique when cooking Sous-Vide when they don't have a vacuum sealer handy. See the link to perfect meats below.
It retains over 95% of the meat and moisture. It cooks in it's own juice without being diluted by anything else, it cooks beef like the
perfect soft center without the chewy dark 1/4" outer edges. You cook the meat for a couple hours at low heat, say 130F and then you
sear the outer skin in a cast iron pan to carnalize and create the amazing visual effect.
Sous-Vide may be the coolest and tastiest thing you learn this month.
Acetone tends to be pretty aggressive stuff when used on anything gun related like stock finishes or plastics. Acetone has a very low flash
point so keep it away from open flame.
Tempering of steel starts at about 350 F so under that should take care of your issue without harming anything. Then I would run a tap in your
threaded hole to "CHASE" out the threads. As I don't like Loc-tite on anything that may need future adjustment, I would replace the existing
screw with one that has a locking nylon element. Easy to get from McMaster Carr or other supplier.
Below is what they look like in real life. These #6-32s are used to reduce the trigger pull on the Bergara B14R trigger. It was the only way to lower the
pull since the trigger is sealed unit with 7 rivets.
How do you like the gun other than the trigger? I have been looking for one for some time but cant find one with the laminate stock.
If you have a Laminate stock and ever sell it or want a trade, think of me.
Shawn Carroll
Have a new sous vide circulator? Here's an introductory guide to sous vide cooking, including what to try making first.
www.seriouseats.com