Custom Printed ASM Durability

[Park]

I'm considering purchasing a set of custom ASM chips. My only concern is how durable those custom stickers are? I watched a video made by HomePokerTourney where he breaks the chip and the sticker seems to peel off quite easily. Here's the video: http://www.youtube.com/watch?v=qlLllxt_JoU

Would peeling the sticker off be as easy as this without breaking the chip?How difficult is it to peel the sticker if you purposely pick at it with your nails?

Thanks for helping me out!

[Redbelly]

I think you watched a video that perhaps was an ASM chip but with a sticker label. If your label is an Inlay it is molded into the chip during the process. You virtually have to destroy the chip to remove an "inlay". At least that's the way I understand it.

[ttttubby]

You are both right. The chip in the video has an inlay which is a sticker that is molded into the chip. When it is destroyed as in the video the inlay can be removed.

[ttttubby]

But in my experience there is no need to worry about asm chips breaking.

[ttttubby]

No shaving is done. The inlay is stuck onto the blank and then the mold is pressed into the chip (inlay and all. So when you remove the inlay, it looks like they shaved a bit out because the part under the inlay doesn't have the mold indentation.

[tim722]

I'm not sure what the point of the video is. Millions and millions of chips have been produced by the various chip makers. They are as durable as they need to be for regular casino use. If you took a paulson chip and two pliers, you could repeat the demonstration with the same effect. You can always get samples from ASM to see if the inlays are easily removed with a fingernail, but I think you will find that they can't be. The inlay is pressed into the chip with a lot of force. It basically becomes part of the chip. If you destroy the chip, then yes you can remove the inlay. Otherwise, not really.

[JM]

Break anyone's chip in half and you can easily remove the inlay. Under normal use, you don't need to worry about it. A fingernail won't do it but if you take a razor blade or some other knife to your inlays, you could remove them from anyone's chip.

[Mojo1312]

Congratulations on choosing ASM! Paulsons have greater fame and are more popular, but ASM's are the real McCoy! Their edgespots are not brushed on and they don't feel like plastic. I don't understand the hype surrounding Paulson chips. IMO, there is no comparison between the two. I think you have made a wise choice and I am sure you will be happy with your chips.

Originally Posted by Redbelly

If your label is an Inlay it is molded into the chip during the process. You virtually have to destroy the chip to remove an "inlay".

[pug_in_chip]

Hi. Come on in. Welcome to Chiptalk. Today we'll serve CACIO E PEPE (Cheese and Pepper) pasta, a very simple Roman dish. We need: pasta/spaghetti, pecorino romano cheese, freshly grated black pepper and salt. Simple and delicious. The dish must be served at once very hot. The heat of the pasta melts the cheese and enhances the flavor of the black pepper.

Proper clay chips (ASM, Paulson, BCC, TRK) all have inlays (unless blank or hotstamped) and they will last a lifetime. So don't worry about them inlays dropping off.

Congrats of the great choice of ASM chips. Good luck with them and say goodbye to your wallet. This site will cost you money, chip-wise.

In any case, good to have you here.

[abby99]

Welcome to ChipTalk! You've come to the right place, and you're off to a great start by considering ASM for your custom set of chips.

As others have said, the inlays (artwork area) are embedded into the chips. They can be removed with some effort and a sharp tool, but a fingernail won't do it.

ASM chips are awesome, but the feel varies considerably depending on the mold that you choose. Also, as good as the colors in the Chip Factory tool are, you should definitely get a sample set in order to see how the various colors will look together under your poker room lighting. Investing in both a color sample set and samples of the molds that you like will be the smartest decision you can make.

Originally Posted by pug_in_chip

Today we'll serve CACIO E PEPE (Cheese and Pepper) pasta, a very simple Roman dish. We need: pasta/spaghetti, pecorino romano cheese, freshly grated black pepper and salt. Simple and delicious. The dish must be served at once very hot. The heat of the pasta melts the cheese and enhances the flavor of the black pepper.

This is very similar to what I make: Cook fettucini to al dente (+ 1 minute for me), drain the pasta and transfer it into a skillet with 1-2 tblsp of melted butter (just enough to lightly coat the pasta), add a little salt and plenty of freshly ground pepper, toss to coat the pasta, remove pan from heat, add grated pecorino romano cheese (anywhere from a little to a lot), toss lightly to distribute the cheese, and serve. I understand that this is the recipe for the original Fettucini Alfredo (no cream!), except that genuine FA is made with Parmigiano-Reggiano. I happen to prefer the taste of pecorino romano.

Pasi, your welcome posts always make me so hungry!