Standard Olympic Weight Plates

Standard Olympic Weight Plates
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Weight plates are available in two sizes: standard or Olympic. Olympic weight plates are large, cast iron discs used for strength training and named after Olympic weightlifting. Olympic weight plates have specific characteristics that distinguish them from standard weight plates. They are used in conjunction with Olympic barbells and collars.

History

Olympic weight plates are used for the sport of Olympic weightlifting. Weightlifting was one of the sports showcased at the first modern Olympic Games, held in Athens, Greece, in 1896. Women began participating in Olympic weightlifting in 2000. Olympic weightlifting is a test of explosive strength and movement. Two lifts are performed in Olympic weightlifting: the clean and jerk and the snatch.

Weights

Olympic plates are available in six different weights. The weight is listed on the plate in both pounds and kilograms. You can purchase Olympic plates in 2.5, 5, 10, 25, 35, or 45 lbs., which equal 1.1, 2.3, 4.5 11.4, 15.9 and 20.5 kg. Standard plates are only available in 5, 10, 25 or 50 lbs.

Size

The biggest distinction between Olympic and standard weight plates is the hole in the center of the disc. Olympic weight plates have 2-inch holes; standard weight plates 1 inch. The diameter of the plates is dependent on the weight. A 5-lb. weight plate is significantly smaller than a 45-lb. plate. The thickness of the plate also varies with each weight.

Accessories

Olympic weight plates are used with an Olympic barbell, which is 7 feet long and weighs 45 lbs, with sleeves of 2 inches at each end to match the holes in the Olympic weight plates. The sleeves on an Olympic barbell rotate, which releases the tension in your wrist that results from the torque of the plates. Olympic weight plates can be used on a standard barbell if you purchase an adapter sleeve. But Olympic barbells are designed to hold significantly more weight than a standard barbell, so don't load too many Olympic plates on one.

References

Article reviewed by Alan Craig Last updated on: May 26, 2011

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