Bike Forums - wheel truing

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Quote:

Originally Posted by urbanknight (Post 21992878)

Makes me imagine a thick crust pizza every time.

That isn't pizza but a delicious pie that is pizza flavored. Pizza generally will have a thin crust or is typically eaten with the hands exclusively. Pie on the other hand will be eaten with a fork (and maybe knife) like what is served in Chicago as "pizza"

As far as "Dish" I really don't care enough about that it is pretty common terminology at this point and it is as far as I know not tied into a company like making a Xerox or wipe my nose with a Kleenex or something. Sheldon Brown lists it in his glossary of terms as does Park Tool and Wheel Fanatyk. Yes it is technically centering but I think at this point dish is used enough by the industry and industry professionals that we can accept it.

I bet this term has been around since the wheel was invented. The first wheels were pottery wheels and it was a while before they were used on vehicles.

The term dish has been used for centuries to define the measure of concavity. Offset is perhaps a better term but it is more generic and less human.

Quote:

Originally Posted by cyccommute (Post 21995260)

Nope. Not a single one. They won’t even ask for “sucrose”. They will call it “sugar”. 40 year research chemists here. Mostly in deconstructed wood products. The wood products industry is rife with common names that are impossible to get rid of. Guaiacol is impossible to remember how to spell but hardly anyone in the industry uses 2-methoxyphenol or 1-hydroxy-2-methoxybenzene...even in papers. Like “centering”, if you uses the IUPAC name, you’ll get a whole bunch of confused looks while people figure out the systematic name. Say “guaiacol” and people will say “Oh, yeah!. That one!”...just like if you say “dish”.

If you used the IUPAC name for sugar, people would take a week to get back to you on it.

Similarly, we biologists call them 'dogs', not Canis familiaris. And we call ourselves 'people', not **** sapiens.