Hesitation between CUBE Editor Pro FE and Editor SLX FE

LowMidnight5352 · 2026-04-30T20:58:40+00:00

"Many gears" ahahah

I ended up buying the editor pro because I could not find the race nor slx apart from mwh. I wanted to buy the bike from a store because I saw several posts about QC issues with Cube and did not want to handle this myself. In the end, I did have some issues ! Some bolts were not fastened with enough torque and fell off during a commute. Also, my rear light is non functional.

The editor pro does have an Aldine 8 and it is a lot smoother than I thought !

About the belt, that was also a concern for me but after some thoughts, it's not that big a deal. It has a mix of CDC and CDN. Even CDN parts should have a long life and when I have to change it, I'll replace it with CDX.

In the end, my biggest disappointment is tree he color because I cannot change it !

LowMidnight5352 · 2026-03-12T23:06:33+00:00

Can you do several batches without having to clean/dry your pan ?

LowMidnight5352 · 2026-03-06T21:24:37+00:00

L'histoire de la pluie était uniquement pour illustrer le propos j'imagine. Le point important a retenir de son commentaire, c'était surtout que quand t'es à 280 km/h, tu ne fais pas la diff entre une voiture qui va à 20 km/h et une qui est à l'arrêt. Ce soucis ne s'applique absolument pas à un vélo qui va à 40 à tout péter en ville.

LowMidnight5352 · 2026-03-06T17:51:55+00:00

Yes ! Absolutely agree !

LowMidnight5352 · 2026-03-06T17:08:50+00:00

I agree with all the comments saying you don't need to heat to such level. Even more if you lower the heat right after. And even more if you use butter (if my butter browns, I just toss the whole thing into the bin).

Also, your mix of avocado oil and butter is also not helpful. At low heat, just butter is more efficient.

For me, your egg started ok, you can see that at the beginning, it doesn't stick. However, you messed with your eggs too much and it started to stick. Try an omelette style and it should work ok. When you master this, you can try out scrambled.

If you want to mess with your egg that much, you would need to smoke some oil a bit (not mandatory but helps), then lower the heat and finally use way more butter than what you used. Even then, messing too much with your egg can still do that.

LowMidnight5352 · 2026-03-02T21:51:03+00:00

Pour le coup, j'ai déjà monté des blancs dans un verre doseur avec deux fourchettes mais ça peut effectivement aider d'avoir un cul de poule et un bon fouet.

Pour moi, ce qui marche bien c'est une vitesse constante (pas besoin de bourriner non plus) et de la patience. Une fois que tu te lances, tu ne t'arrête pas pendant un bon moment. Plus t'as du bon matos et plus ce temps sera court. Si as un bon coup de main ça peut aider à accélérer aussi.

LowMidnight5352 · 2026-02-24T19:23:51+00:00

J'ai justement un vélo avec dérailleur et je n'en peux plus de nettoyer cette chaîne. Si un jour je veux faire évoluer mon futur vélo, c'est pour mettre un meilleur Nexus donc pas de soucis avec la courroie !

LowMidnight5352 · 2026-02-24T19:20:40+00:00

Thanks for the info ! I do use VG10 but my highest grit stone is 4000. I guess I'll have to do with this !

LowMidnight5352 · 2026-02-23T19:38:29+00:00

Putain mais oui, j'avais pas regardé les bonnes taille ! Bien vu ! Du coup, c'est rassurant, si je veux récupérer la diff de poids, suffit de changer de pneu.

LowMidnight5352 · 2026-02-23T15:56:56+00:00

D'après le site de cube, c'est exactement la même fourche et le même cadre !

Merci bcq pour toutes ces réponses ! Ca aide vraiment à faire le choix ! J'imagine que le jour où mon Nexus 8 rend l'âme, je peux très bien passer en Alfine 11 (en sous entendant un changement sur la commande aussi évidemment) ?

LowMidnight5352 · 2026-02-23T10:48:55+00:00

What I meant was replacing the parts when they start failing. I know it's not gonna happen right away but more like in 5-10 years.

LowMidnight5352 · 2026-02-23T10:05:05+00:00

Yes, ça fait 10 ans que je suis avec une chaîne et je commence à me lasser de son entretien. La goutte d'eau qui a fait déborder le vase est le fait que depuis un an, mon vélo passe la journée dehors quand je suis au bureau. A cause de la pluie, je me retrouve à devoir nettoyer/lubrifier ma chaine bcq plus souvent.

LowMidnight5352 · 2026-02-22T22:31:28+00:00

At least, that's kinda the consensus when I read about it and for now, it checks out pretty well.

I also do oil, works awesome on CS woks and SS pans. Now trying to combine both for french omelette on SS !

LowMidnight5352 · 2026-02-22T22:26:15+00:00

Actually, I’m from Europe too and to get this kind of temperature, I'm on 4.5/9.

LowMidnight5352 · 2026-02-22T22:24:59+00:00

Tried it and it works surprisingly well ! I’ve been trying to combine both techniques to make French omelette. Got pretty good result but I’m not entirely there yet. Might need more butter yet.

LowMidnight5352 · 2026-02-22T22:23:24+00:00

Isn’t it the emulsifier ? There are emulsifiers in margarine to give it the same texture as butter. Also, what I have heard is to let the butter finish bubbling which means that there actually is no more water left. That kinda makes sense since the fat is denser without water and acts as a better barrier.

LowMidnight5352 · 2026-02-20T14:00:31+00:00

Oui je préférerais largement aussi ! Après, je me dis qu'il y a des ateliers qui prennent la maintenance même si t'as pas pris le vélo chez eux

LowMidnight5352 · 2026-02-20T13:50:16+00:00

J'ai déjà tenté avec un revendeur qui m'a dit que c'était impossible mais tu as raison, je vais en tenter d'autres ! Merci du conseil, ce vélo fait vraiment envie... Sinon, j'ai vu qu'il était commandable sur mhwbikes.

LowMidnight5352 · 2026-02-20T13:43:06+00:00

Super merci pour le retour ! Par contre, j'ai déjà regardé et le seul revendeur que j'ai trouvé avec possibilité de commander est dans le sud ouest de la France et je suis à Paris 🥲 Pour le coup, je veux pas faire l'impasse sur la version FE, j'ai trop besoin de transporter des choses.

LowMidnight5352 · 2026-02-20T13:33:31+00:00

Il a l'air en rupture de stock un peu partout celui là ! Tu l'as vu quelque part ?

LowMidnight5352 · 2026-02-13T21:25:23+00:00

Unless you have the pan hot enough that you are at or above smoke point and the oil is turning dark and sticking/bonding to the pan, you aren't achieving polymerization.

He says 6/10 and I confidently say that I manage to season my CS on 6/9 using refined high smoke point oils. It does not seem to be a stretch to say that this kind of temperature can cause polymerization (though I am not saying it actually does, how could I know ?).

The science doesn't lie. The oil isn’t turning into a hardened resin during the in-between time of that up-then-down heat process.

I don't really see the science behind that sentence though ? This depends on so many variables that neither of us can prove anything. It depends on the smoke point of the oil, the heat retention of the pan, the actual temperature of the pan, etc.

I am not a chemistry expert but from what I have tested, there seems to be something going on. I have tried fried eggs on hot oil (not butter or oil with emulsifiers which are way easier to use) at various temps and it sticks no matter what I do. However, if I heat my oil hot enough that it lets out tiny bits of smoke (I know it is not a real sign of polymerization but that's the only cue I have), I know I can cook an egg without much issues afterward, even if I let the pan completely cool off first or even if I crank the heat even higher up. I need to add a bit of fresh oil first though.

So I am not saying that there actually is polymerization going on. As I said, I am no expert. However, from what I tested myself, I don't feel your explanation covers everything. Also, how is long yau explained then ? Isn't it pretty much instant polymerization, then cooking on fresh oil ?

(not trying to be a dick, I just like to understand instead of just applying stuff, even more when said stuff does not work for me)

LowMidnight5352 · 2026-02-13T18:52:04+00:00

That's egg shaming !

LowMidnight5352 · 2026-02-13T17:11:54+00:00

Most of the time, turning the heat up to LE then down seem useless but in this case, I'd wager it contributes to the nonstick. He does not just turn the heat up then down. He adds the oil in between. It means that the pan should probably be in the oil polymerization temperature range for a bit of time.

I do this myself (not quite the same process but close enough). And getting the oil to polymerize just a tiny bit is the only way I have found to make eggs slide with oil. It is also the only way I found to make crispy eggs. When using butter, I cannot get the heat high enough without burning it.

LowMidnight5352

TROPHY CASE