Spring Skiing

3 replies
April 1, 2010 - 1:13pm
Megski
Joined: Jun 17 2009
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As a relatively new skier I find Spring skiing to be a lot more of a pain in the ass than all that nice groomed corduroy I've gotten used to...but since we're going to Sunday River this weekend I guess I'm going to have to suck it up... this seems obvious even to me but hey...where's the best place you've ever been spring skiing?

....Mark Elling on Spring Skiing:

Last, let the ski do the work by focusing on rolling the skis onto edge rather than driving against them or constantly pushing them through turns. Soft corn can feel very “grippy” which can tire out a person if he or she is overworking the skis. Let the turn develop by virtue of the skis’ shape, tipping them over to carve through the corn leaving a more defined track in the snow. If attempting this tactic only results in a build-up of too much speed, consider trying a shorter, wider, more shaped ski—you might be surprised by how well you’re able rip the corn.

April 1, 2010 - 2:04pm
SkiTheWest.com
Joined: Mar 15 2010
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Hey Megski,
Mark is right on when it comes to spring skiing technique! Don't make it harder than it has to be. The same actually goes for snow or water skiing. Think of a butter knive and a stick of butter. Try to go through the butter with the knife sideways and you'll get a lot of resistance - not to mention a mess! Turn that knife (think ski) on edge and it will slice right through. So whether the spring ski conditions you're in are corn or sugar, don't forget about the butter.
Happy Skiing - and Sorry for all of the food references! Smile

Blue Skies and Powder Days!

April 1, 2010 - 2:45pm
sledhaulingmedic
Joined: Mar 30 2010
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I don't know that I have much to add. Let the skis do the work, stay centered (tip to tail) on the skis, don't get in the back seat. And some warm temp wax goes a long ways.

Timing is important too. A typical spring day is "firm" (Translation: "Icy" for those West of the Mississippi) early then hits a sweet spot as the sun softens things up. That's prime harvest time. Knowing your mountain helps, but keep an eye on where the sun hits. Get it while it's fresh. Once everything turns to mashed potatoes, it might be time for a Margaretta on the deck. The conditions only go downhill once things start to firm up late in the day.

Montani semper liberi

April 2, 2010 - 11:43am
Megski
Joined: Jun 17 2009
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Sounds good to me...going to Sunday River next weekend and I hear Newry is the Margarita capital of western Maine. Hey better to learn to ski in a all conditions than just all that fancy powder Snow!