I think my biggest complaint with the Beer & Sausage was not that the comb had such a weak pull, but that the other blades did as well.
Lots of people have complained about the weak spring on the comb. And I could be wrong (it's been known to happen), but the first time I opened the comb on my Beer and Sausage, I realized instantly that the spring HAD to be that weak (or at least to my mind it did). Compare the comb to any other folding implement GEC has ever made. It's a completely different animal. It's crazy thin, and made of a completely different steel (I believe it's the same steel as used for the lock bar on 73s and 23s, but I'm not 100 percent). Now, consider all the stock removed from the impliments in order to make the tines on the comb. Can we imagine what would happen if that comb, in the open position, had to overcome even a 5 or a 6, on the spring stiffness scale, in order to close the comb?? I feel like it's pretty clear that the comb would fold in the enter area of its spine, thus ruining the entire knife.
I firmly believe that there's not only a method to the light pull madness, but a necessity. Granted, I guess GEC could have made an extra thick spine on the comb by making the tines half as deep/long. But then wouldn't we just complain about that?
Additionally the spring itself is thin! In other words, it, too, can only do so much heavy work (although I'm sure it's the spine of the comb that's the weak link).
Just open and close one on a Beer and Sausage and ask yourself, as you're doing it, "could this handle a 6 on the spring strength?? Could it even handle a 4!?"
It's just that I hear about the weak spring thing so much with the Beer and Sausage, but no one ever considers the context.
I guess it will be telling to see what the spring is like on this" Urban Jack." If it's a stout 5....I guess I'm wrong on this theory.
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