Does the Crank tooth count matter?
#27
Senior Member
Joined: May 2009
Posts: 744
Likes: 0
From: Portland Oregon
Bikes: '82 Giante super challange, 70 Gitane Tour de France, GT Gutterball
I ride pake cranks cause I'm broke all the time, I'm a big guy 6'2" 200lbs~ and I don't have any problems with them... pretty sure no one cares though.
#29
Senior Member
Joined: Aug 2008
Posts: 207
Likes: 1
From: slo, ca
Bikes: Bianchi Pista, Schwinn Varsity (fixed), Mongoose Dirt Jumper.
the crank is literally broken. its bent up in some odd why that only my friend can explain how it happened. im not "upgrading" , i just need a decent crankset to get me going. im aware that the pake cranks are real tacky looking, but hey, its all the money i got right now. now please i just need some help with my question, not whether or not pake sucks or is good.
#32
Junior Member
Joined: Jul 2014
Posts: 6
Likes: 0
You should probably state details like that in the OP. It's pretty crucial information. As for that humble pie, I was simply stating that our OP does not have very much knowledge about bikes (I still stand by this assumption). I never said anything about whether he needed new cranks or not b/c the_don and yourself were already discussing that.
#33
This thread is fours years old.
The players in this drama have moved on to other things, graduated school, or died.
#34
Grumpy Old Bugga
Joined: Oct 2006
Posts: 4,229
Likes: 9
From: Adelaide, AUSTRALIA
Bikes: Hillbrick, Malvern Star Oppy S2, Europa (R.I.P.)
Let's talk pizza.
We had great home made pizzas the other night. Lebanese bread for the base. Bit of tomato paste. A sprinkle of tasty cheese (unless you're my son then the 'sprinkle' resembles an avalanche). Then go stupid with the toppings. Mine suffered peperoni, pineapple cut straight from the fruit (non of this canned stuff), capsicum and some corn kernals. Luverly. So I went back for more, only different.
I can recommend the Lebanese bread (flat bread) for the base in that it works well and involves none of the mucking about of making a proper dough base ... though it doesn't taste quiiiiiiiite as nice as the real thing.
We had great home made pizzas the other night. Lebanese bread for the base. Bit of tomato paste. A sprinkle of tasty cheese (unless you're my son then the 'sprinkle' resembles an avalanche). Then go stupid with the toppings. Mine suffered peperoni, pineapple cut straight from the fruit (non of this canned stuff), capsicum and some corn kernals. Luverly. So I went back for more, only different.
I can recommend the Lebanese bread (flat bread) for the base in that it works well and involves none of the mucking about of making a proper dough base ... though it doesn't taste quiiiiiiiite as nice as the real thing.
#35
Senior Member
Joined: Nov 2013
Posts: 133
Likes: 0
From: Austin, Tx
Bikes: 78 Raleigh Pro, 80's Centurion Signet (fixed), 81 Lotus Eclair, couple projects always rotating through
That sounds downright delish.
I had crappy delivery pizza last night. Still regretting it. Ill have to try that fresh pineapple thing. Maybe next pizza night ill do fresh pineapple, jalapeno, and pepperoni. Sweet spicy and salty. Perfect
I had crappy delivery pizza last night. Still regretting it. Ill have to try that fresh pineapple thing. Maybe next pizza night ill do fresh pineapple, jalapeno, and pepperoni. Sweet spicy and salty. Perfect
#36
Senior Member
Joined: Oct 2009
Posts: 2,853
Likes: 261
You could get a file and take out every second tooth on your 46 and make it a 23. Still wouldn't make any difference
.
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#37
Still kicking.


Joined: Oct 2002
Posts: 19,659
Likes: 47
From: Annandale, New Jersey
Bikes: Bike Count: Rising.
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