Before this thread slips too far off topic and diverts attention from the original intention of highlighting a great article about the pioneers of the current US custom scene, here’s some thoughts for you guys to consider. . . .
Let's face it, the job of a frame and fork is to attach a wheel at either end, keeping them in line and having a place to hang the rest of the components. Following that, it has to support your weight and cope with the forces you apply when pedalling. So, just about any frame you get, from whatever country of origin, in whatever material will do the job - for a while. So why all the debate?
Choosing one over another is a bit like buying a burger. You can pop into McBurger and have one in your hand almost before you've asked for it; flipped by some sixteen year old who probably can't even spell hygiene let alone understand its importance; made from contents of more than one origin and heavily disguised with a thick layer of oil and colorings to mask the blandness underneath.
Or you can
choose to have your burger flipped personally by Gordon Ramsey or some other Michelin-starred master-chef of your choosing; expertly prepared, presented and cooked by the chef himself and backed by years of experience; served up just as you ordered with exactly the side order and garnish you prefer and made from the finest, quality-assured ingredients. It’ll leave you with a satisfying, pleasant aftertaste long after purchase and with no risk of any unexpected little 'accidents' on the way home.
Which would you prefer? Sure, the
cordon blue burger will definitely cost more, but would you be happy to pay the extra? Would you feel the extra cost and expense was justified when the dish arrived? Would you consider it worth the wait? Would you be confident in the quality of the ingredients and their preparation? Would you
get what you asked for?
That’s basically the choices and decisions you make when you decide to go custom or not. One "chef" may prefer to work with one set of “ingredients” and if you prefer someone else’s ingredients, fine - choose them. If you absolutely must have ketchup with it, choose the chef who is happy and willing to add the ketchup. He may offer some alternatives, but if you insist, he’ll probably whip you up a freshly-made sauce rather than plonk a squeezy bottle down in front of you. Why?
Because he gives a s**t.
Then again, if you’re a McBurger kind of guy, then you’re probably a McBike kind of guy too.
Now, back to the original article, which is still
HERE
And while you're at it, read
THIS ONE too