i have read that oven cleaner is not good for saw blades and probly not good for bit's eather ask on wood central and you will get the info on cleaning ect. here is why Blade Care
Compared to the steel-tooth saw blades of the past, the modern carbide-tipped saw blade doesn’t take a whole lot of care, and doesn’t require sharpening very often (intervals between sharpening with carbide may be as much as 30 or 40 times greater than those with steel blades). Most saw blades will withstand an amazing amount of on-saw abuse (too fast feed, too slow feed, green wood, pressure treated wood, wood thicker than the blade is designed for, use when gummed, and on).
That said, it makes sense to take care of your saw blades, because your project results depend in large part on how well and accurately they cut. There are really very few rules.
Do not drop blades. Sounds almost simple-minded, but it is very important. Even a short drop onto a benchtop from shoulder or eye level can ruin a blade.
Keep the blades clean. Whenever build-up of resins is visible, use Simple Green or even 409 cleaner to remove build-up before it gets excessive. Do not use oven cleaner: it is said that the caustic (lye) in such cleaners might affect the brazing that holds the carbide tips in place.
When feed becomes difficult, have the blade sharpened by a professional saw sharpener.
Store blades flat on wood or cork surfaces. If blades are stacked one on another, make sure there is a piece of wood, cork, or cardboard between them. Carbide is very hard, but also very brittle and will chip if carbide hits carbide.
Protect blades from rust. This can be done with any of a dozen substances, including Top-Cote, Boeshield T-9, WD-40…even floor wax. When any such substance is used, run about a foot and a half of scrap through the blade before running project material through also a good form del schisler http://www.woodcentral.com/newforum/msgset.shtml