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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

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JGraz15

Real Synergy Skates

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To me the toe caps don't look like the carbon toe caps of the synergy skate 1300! However you cant 100% tell from that pic if they are regular synergy 1300, a new 06 synergy prototype, or a custom make up of another skate (made to look like a synergy skate). Also kinda weird that Jr is wearing a reebok lid, I thought that JR if anybody would be reping the new easton helmet! I guess it could be to soon or they could be taking some ideas from the reebok helmet, or he may just like that helmet!

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I don't think there's a new helmet on the horizon...spoke to someone at Easton...he didn't think so.

That skate can't be a SyNergy prototype - it's not an one-piece boot.

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yeah he may just like the comfort of the helmet and visual appearance

Or they paid him more than Itech.

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does that mean the ICM is made of carbon??...without asking too much question...which compagny make ICM?

The ICM cones are plastic, the steel is carbon steel like you get on lower end skates - so no fancy carbon fibre cones like the old Eastons, if that's what you were asking.

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Carbon steel holds an edge better than stainless, but rusts very easily so they need more care.

The professional chefs' knives are carbon steel.

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Carbon steel holds an edge better than stainless, but rusts very easily so they need more care.

The professional chefs' knives are carbon steel.

Stainless steel is harder than carbon steel and actually, stainless will hold the edge longer. The softer carbon does get a "sharper" edge than stainless but will not hold the edge as long as stainless because the carbon steel IS softer.

ICM also offered a stainless steel runner in their product line.

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That skate can't be a SyNergy prototype - it's not an one-piece boot.

Yeah, you can clearly see the TPR outsole... man, TPR, ICMs, felt tongue... sound like my dream custom 8090s!

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Carbon steel holds an edge better than stainless, but rusts very easily so they need more care.

The professional chefs' knives are carbon steel.

Stainless steel is harder than carbon steel and actually, stainless will hold the edge longer. The softer carbon does get a "sharper" edge than stainless but will not hold the edge as long as stainless because the carbon steel IS softer.

ICM also offered a stainless steel runner in their product line.

Whoops, got that backward. I came on to correct it, but DarkStar50 did that already...

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