I'm reading this as a dig at using aluminum, but you should remember that there were plenty of broken forks back in the all-steel days of racing too. I think this has a lot more to say aboout Trek's "in-house" production techniques than anything else. It's not the material but the design that matters. best, Brandon"monkeyman"Ives Back in Coeur d'Alene, ID.
> A little detail from a cyclingnews.com interview with Trek on Hincapie's
> bike at Paris-Roubaix:
>
> Scott Daubert: One thing I forgot to tell you about is that George is
> running with a different fork; it has a longer axle to crown dimension,
> and it has a longer rake than the normal Bontrager Race Lite fork.
>
> CN: Is this something new you'll bring into the Trek line?
>
> SD: No, it's actually from Bontrager's Satellite line, almost from their
> commuter level, but it has dimensions that are appropriate for Roubaix.
> It's an in-house made fork, made at Trek from OCLV carbon, it's just on a
> different model bike.
>
> CN: Is it a steel steerer?
>
> SD: No, it's aluminium; it's been blasted then anodized black.
>
>
>
> Julian (hmmm.....) Shapiro
>
> Sag Harbor, NY