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View Full Version : kevlar/syn.gut vs. poly/syn.gut


asintu
09-16-2006, 11:53 AM
I break the syn gut crosses in a poly mains hybrid in about 3-4 hours. I was wondering if the kevlar mains would be a bit more easy on the syn gut crosses.

Hessam
09-17-2006, 02:16 PM
why don't you just go with a full soft poly like turbo touch, or signum PPP.....
you will enjoy it much more than the set up you have now.

asintu
09-17-2006, 05:02 PM
i want more crispness

ryohazuki222
09-17-2006, 06:30 PM
it depends on the syn gut.

when i hybrid ashaway kevlar with gamma syn gut w/ wearguard.. the kevlar always broke first... ( think the gamma saws through it)

when i use kevlar with biphase, the biphase is the first to go, and the kevlar looks untouched.

when i used cyberflash and gosen micro, the micro snapped first...

asintu
09-17-2006, 06:52 PM
so im guessin kevlar/syn gut hybrid always breaks the kevlar mains

ryohazuki222
09-17-2006, 10:13 PM
i think it depends on the cross strings.... i havent personally tried it, but i hypothesize that if i used prince synthetic gut soft on the crosses, then the crosses would break first. and possibly even with normal gamma syn gut without the wearguard.

oh ya... and incase it matters... i was using 17g everything

tennis_nerd22
09-19-2006, 03:46 PM
asintu, are you from Ottawa, Canada..?

Kevo
09-19-2006, 10:03 PM
Sounds like you just need to try some different syn guts. The surface texture and hardness of the two strings will determine longevity normally. I break cyberflash 17 in about 15 - 20 hours. If I use cyberflash 17 crossed with liberty 16 I can get 24-28 hours. If I were to use a thinner syn gut or syn gut with a thinner outer wrap, the combo would probably last less than full cyberflash.

tennis_nerd22
09-20-2006, 05:42 PM
asintu, are you from Ottawa, Canada..?

bump

tennis_nerd22
09-22-2006, 12:20 PM
asintu, are you from Ottawa, Canada..?

bump

man-walking
09-22-2006, 01:09 PM
i want more crispness
So if you do not rate poly crisp than it's only your taste...

Good polys ARE crisp.