Gocomma assisted & manual flipper knives

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If Muto feels like his lock up is questionable then he ought to be saying so . I feel like mine is questionable too and am happy someone mentioned it .

thanks for posting pics

If anyone (in the USA) wants to be rid of what they consider a “borderline dangerous or crappy lockup” GoComma, please PM me. I will be more than happy to purchase it/them from you. As long as you have not attempted to sharpen it/them. :+1:

Sorry Teacher but you saying that you're willing to buy them may sound impressive but has no bearing on whether these knives are any good or not .that's just a fallacious argument .

Someone may say an atomic beam is a great flashlight and then offer to buy them from anyone who doesn't like it ...doesn't mean a thing .

If disassembled, can’t that piece be gently bent a little more to provide more coverage?

@Boaz What exactly on those pictures tells you that it’s not safe?

Do a spinewhack test and see if it’s closing on you, easy to do.
Tells nothing about real life but it holds then it will hold normal use, too.

Don’t just say, boo-hoo, this knife is soo dangerous, come up with some facts and show some knowledge on the topic.
Just go back a page and read this Gocomma assisted & manual flipper knives - #197 by teacher

When the whole locking liner has contact with the lockface on the blade and the blade won’t close with a spinewhack then it’s safe.
Try to understand how a liner lock is working, tell why you feel yours is so unsafe.

Otherwise it’s wiser to stay silent.

A folding knife is by definition a broken knife. But they can be safe if you are not a idiot. A locking mechanism is a very recent feature, for example the liner lock was only invented in the 80s.

All I did was offer to buy them…. yours included.

Basically… I doubt very seriously you know what you are talking about Boaz.

Have you even tried to make the lock on yours fail to actually prove what you are saying?? Or are you just posting speculations??

I have, on five (5) of the ones I have left. No lock failure at all. All 5 solid as a rock. And I tried hard to make them fail.

There is nothing to “defend” and ego has nothing to do with it. I am also not insane.

I also do not buy “crappy knives”.
I could surely be wrong… but I am betting I have quite a few more than you & know a few more makers than you too.

I’m not trying to “prove” anything…. are you?? You might want to check your motivation…… especially if you have not even tested yours to see if you can make the lock fail. Cause if you have not, you are doing nothing but spreading your opinions as fact.

If that offends you I hate it. Test your knives honestly & honestly post the results…. not just your ‘opinions’.

Oh yeah, as I posted last night; open the knife rather hard several times. On a new knife such as these, there is a very good chance the lockbar will move to the right a bit.

The sky is not falling….

For anyone interested in the subject, the two post below from a thread “Proper Liner-Lock Engagement?” are both interesting & informative reading.

The two posts are by Joe Talmadge. Many, many more than a few people consider him an expert……

Proper Liner-Lock Engagement?

by Joe Talmadge

Okay, I think the very question doesn’t make sense, because by design liner locks are meant to change position over time. It would be very odd if a lock that was purpose-designed to change position, really only had one position that was “perfect”. Why design it to change positions then?

The liner is going to wear, period. As it wears, it will move over to the right. At the point that it hits the far scales, there is no more room to wear, so when the liner inevitably wears just a little more, the lockup becomes suspect and blade play gets introduced. At this point, the liner lock is technically worn out, but there are ways to fix it, like introducing a bigger stop pin, which will send the liner back to the left again.

Overall, IMO the answer to the question of “proper proportion of engagement to blade” is, provided the lockup is secure and not susceptible to accidental failure, the entire range of liner-to-the-left to liner-to-the-right is “proper”. Obviously, on a new knife, it’s desireable to see the liner a bit more to the left, since that gives it lots of room to wear, and a longer lifetime. Beyond that, I have seen liner locks that are susceptible to failure even though the lock is way far to the right, or in the middle, or anywhere else. There is absolutely no particular lockup position that will guarantee you best lock safety. I’ve seen liner locks with the liners hanging precipitously off the blade tang way to the left, that I couldn’t fail no matter what. The challenge of liner locks is getting the geometry right across the entire lockup range, not trying to find one perfect position, because none exists.

Another of many variables here is the tang ramp. The smaller the angle on the ramp, the tighter the lockup (to the point that it could take two hands to unlock) but the more quickly the lock wears. The bigger the angle, the slower the wear, but the more critical the lockup geometry. As usual, there’s no clear right answer: just like choice of blade steel and method of heat treatment, it’s up to the knifemaker to make the right tradeoffs for his customers. 7 degrees-ish is popular.

Joe

[ edited to change “pivot pin” to “stop pin” (oops!) thanks to cpirtle for pointing that out]
……

One last note. The liner locks on new knives often have a “break in” period where they move to the right very quickly. So for me, the optimum position of the liner for a brand new knife is hanging very slightly off the left side of the liner. Then I open in 25 times with moderate force, and the liner will quickly move right and engage across its entire face on the left side. But I’m picking nits here, as long as the liner starts off to the left, I’m happy.

Joe

No…. that would screw up the geometry & make it much more likely to fail. Do not bend. :wink:

Muto's knife doesn't look all that hot, but I don't know if it's dangerous.

I wouldn't want a knife like that, and I think that teacher offering to buy it is actually a good thing for anyone that has a Gocomma knife like that.

The heel of that blade is Tapered left to right also.
So any wear will be taken up as long as contact face of lock bar is even. (98%) of any wear in either anyway.

LB.
I always reckoned that ANY work requiring more than a 3 1\2 ish blade.IS safer with a “properly” designed. mfg’d, with decent steel, fixed blade.
Anything from a decent 440C up is fine.

My Martiini has done that in several country’s for near 45 yrs.
UP to the size of Buff’s.

Any work over 5inches’ish.
Well I reckon my hands and arms are safer behind a decent axe or chainsaw.

“Your” hands grip is only so good for controlling the safe usage of 5inches’ish max, when it sticking out the front.
and always buy a 6 inch curved blade. “meatworks” boner for jointing meat, (cheap as)
your hands are soooo much safer.
I did several seasons in a small meatworks. Boning. for the skill acquisitions. (They did teach you in those days. ’70/80’s).
That’ll teach you how to hold. use and not slice your fingers off.
Plus sharpen and remove the working burr, by hand.
Properly.

Also. With an axe. you can use a double handed grip for timber etc.

ALL knives…. Are only as good as YOUR grip and control on the handle. No matter it’s size, or yours.
Past that point. It can, and does. Bite you.
Have fun hey.
and I’m still waiting for that C8+ with decent single pill,
with 26650 cell and side sw.
That’ll be my last light I think. 2 off.

With payments. I’ve only ever paid through Paypal for last 7 or 8 yrs. and never kept any cash in account.
Only ever pay per item, through money linked to Paypal through a debit card.
With an account for such. Through a completely different bank to my actual money holding bank…

Teacher.
Sharpening. “Properly” will only improve your working edge.

That standard edge the Chinese blades come with is a “pocket knife” working edge. Fine for cutting fruit and cardboard.

I always improve mine by tapering edge from almost “0” angle at tip to that 30% at around the half of blade back.

My blades will cut your finger skin through.
Just leaning a bit on the blade against your skin.
No sliding back and forth. Just press.
With the extra body for working in edge further back
and deeper up in blade.
Old meatworkers trick,
slice and cut. Flesh and tough ligaments/tendons.

@ Macka17
I agree mate. :+1:
I just want to be the one doing the “sharpening” or “reprofiling”. :wink:

Sounds like you have found a good method for achieving what you want in a good sharp blade. :beer:

No need to be “sorry” Boaz… if that is your opinion. I totally disagree with it however.

My offer to buy was in no way meant to “sound impressive”, it was two fold. The first part being I could possibly pick up a few more of these & not have to wait for slow shipping from China.
The second part being if someone was truly unhappy with their knife it gave them an easy way out.

That is not a “fallacious argument” at all. I know they are good knives, and I have stated my reasons why I believe this; otherwise I would not have made the offer.

And also, for $10… these knives are an amazing value. Hard to believe actually.

  • fal·la·cious - 1.based on a mistaken belief:

So “fallacious” certainly does not apply… because my belief is not mistaken.
You do not trust them… fine with me. Your entitled to your beliefs too.

By the way, did yours pass the ’Spine Whack Test’?
Were you able to make them fail??

As far as your “Atomic Beam Flashlight” analogy… come on Boaz, we all know that is an overpriced rip off.

And G10 fiberglass, not plastic! :laughing:

Hmm, wonder why they’re called “scales”. Sounds kinda fishy to me…

In German they are called Schalen = shells (or peel, skin, even bowl). Sounds even more fishy :stuck_out_tongue:

It’s like with every technical terminology, not often logical to the noob but most likely the best possible or at least most catchy name for a thing.

No one is saying otherwise.

Hey, everyone was ragging on the knife like it’s junk. Had to stick up for it…