You are reading a single comment by @BrickMan and its replies.
Click here to read the full conversation.
-
Many folk insert the wrong cotters, the wrong way, with a hammer, with grease, without grease, who know's. And end up with the cranks out of phase, or working looser and mullering themselves after 20 miles.
I think a lot of the lower end stuff continued with very low end cotter cranks up till late 90's? They were made of the same cheese (or cookie dough) as low end FSA cranks.
Wheras your higher end 30's to 50's stuff made from real metal, were actually quite decent and so long as they were worked on right, will still be oK today? So long as you aren't some 400w beast.
BrickMan
okay hear me out now: why are cottered cranks bad? Seriously, it's been the first thing I've changed when repurposing an old bike for years but really...what is the problem with them? Why do I look at them with such disgust? Are they easier to break, harder to maintain? It doesn't look like it. Are we really, as a society, just discriminating against cottered cranks because they're old?