(Quasar @ Sep. 22 2006,14:30)
(sportrider1296 @ Sep. 22 2006,16:56) All right, first up is a lesson for all of you that don't even know what chicken strips are. If you look at my original picture, notice that what you are calling a chicken strip is my heat marks on my tires and the lighter middle are is where I have been moving it around in the driveway. I just got back from a 60 mile round trip to school and it is all interstate. The dark edges is where I didn't scrub the tire in very far today and I have posted a close up pick of my rear with the "real" chicken strip highlight for ya. I have actually nicked and druged my shoes before with these tire so I know they will hold.
Sportrider1296, respectfully…
Being I've ridden for the past 31 years now, I clearly know the difference between chicken strips and a tire that's been run to its very edge. You sir, have NOT run your Shinko to its very edge and you cannot state your Shinkos are capable of hanging to their edge until you have actually taken them to their edge.
As per your original photo, even your Shinko's tire nibs are still fully intact for the entire circumference of your Shinko's tire after 4,247 miles! Had you ridden the Shinko to its edge, those tire nibs would have been long worn off as in GPW's excellent photo example.
Look at GPW's photo. His photo shows the tire will hang to its very edge, as there are no chicken strips nor do any of the tire nibs remain, as they've been worn off.
There's a big difference between GPW's photo and your original photo and your out of focus photo basically provides no tire detail, just the red lines you added.
Another important point: The flatter a tire's profile, the closer to its edge will be its contact wear patch for the same degree of bike lean. Shinko's are typically flatter profiles than the superior corner carving tires therefore, you'd need to push your Shinko to its edge to even come close to the lean angle achieved on superior corner carving tires.