EricMilfeld Posted December 14, 2005 Share Posted December 14, 2005 I've always assumed that seasoning with regards to the Euro v-bar and David's pinch apparatus referred strictly to a thick layer of chalk. I just want to make sure that we (meet promoters) are all on the same page. Afterall, there's no point in having standardized equipment with which international ranking lists are kept, if rust or deep scratches are permitted on the equipment. Is it commonly accepted that the gripping surface must be "factory smooth"? I'm new to hosting a meet, so forgive me if this has been discussed before, but I just want to mind my pints and quarts for The Show of Hands Grip Cup. Thanks. Quote Link to comment Share on other sites More sharing options...
David Horne Posted December 14, 2005 Share Posted December 14, 2005 Eric, Keep the apparatus away from a damp place so it will not rust. Mine is kept in my office. Seasoning is the layer of chalk/skin that the apparatus holds over a period of time training on it. No scratches or rust is permitted. David Quote Link to comment Share on other sites More sharing options...
EricMilfeld Posted December 14, 2005 Author Share Posted December 14, 2005 Eric,Keep the apparatus away from a damp place so it will not rust. Mine is kept in my office. Seasoning is the layer of chalk/skin that the apparatus holds over a period of time training on it. No scratches or rust is permitted. David ← Sounds good. That's what I wanted to hear. Thanks. Quote Link to comment Share on other sites More sharing options...
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