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Question on cylinder block

  • Thread starter Thread starter onetime
  • Start date Start date
O

onetime

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Hi, I'm new to the forums and new to bike mechanics, so I'm a bit lost.

I recently was gifted a 1981 GS850GX that was torn down and left in the weather. Most of the top end was given to me in boxes, but everything seems to be there in those boxes.

When I first got started on this bike, I took the head and the cylinder block into the machine shop to have them take a look, and clean it up a bit. The machinist told me that one of the cylinders was so badly pitted that he would have to bore it to the point where I was going to have to look for pistons 1.5 to 2mm larger to fit it when he was done. Now I know that Wiseco and other other shops sell over sized pistons, but I just can't afford $600 dollars. I'm a starving student and this bike is meant to save me gas. I read that the 1100 has pistons that are 1mm over, but that is not enough. So, now I'm stuck. I've been looking all over for another cylinder block to no avail. I've been trying to find a set of over sized pistons that I can afford. I've been reading many threads in this forum but have not come across this yet. I've been watching ebay.

Does anyone have a store they can recommend that might have this cylinder block or, how I can circumvent it with larger pistons that aren't too expensive? Two weeks ago, if I had known the hassle, I would have taken the bus. Now it is a vendetta.
 
Have you checked ebay or posted a Wanted to Buy ad here in the classifieds? Shouldn't be too hard to find a good cylinder.
 
My understanding is that the cylinder is the same for all 850's - other than the black painted '83. You might want to go to one of the on-line OE parts suppliers and checking the part number over various years to be sure.
 
You can get liners that fit. Drag guy's here use that method all the time.

Suzuki mad
 
Get a second opinion on the 1.5 to 2mm. You can still get .5 to 1mm over from suzuki.
That would have to be some awfully deep pits.
 
Thanks chef, I think that is exactly what I will do. Thanks to all the replies.
 
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