Context: An edge tuner , sometimes called an edge grinder , is used to grind the steel edges of slalom skis.
This post is a response to criticism from an experienced ski groomer who believes that my method of edge trimming is not correct.
The objection is that in my instructional video I show edge grinding with the wax remaining on the base.
I agree – it's not ideal. In theory, the thickness of the wall could cause the angle of approach to shift slightly.
But here are two things that are important to understand:
First of all: This edge trimming tool is marketed to regular skiers who just want to have a nice day on the slopes, not to experts who trim thousands of slalom skis every year.
Second: When I designed this tool, I assumed that people are lazy and don't use a sickle and remove all the wax before they start sharpening their edges. That's why the tool has this strange surface facing the ski. This allows it to bite through the wax and with a few strokes reduce the problem to almost zero. Good enough, in other words!
For an absolutely perfect result, the wax should of course be removed first.
But in practice, I personally find it difficult to see any measurable difference in the results. The question is not what is theoretically correct , but what works in practice for ordinary skiers .
The product itself can be found in an 88 degree version for normal skiers here and as an 87 degree version for advanced skiers (better bite and more "aggressive" skis)
Below is an instructional video showing how I sharpen my steel edges (yes, sometimes with wax left on – despite what the experts say).
Simple and effective tool for maintaining the steel edges of your slalom skis.
What edge angle should slalom skis have?
I use 88 degrees and after asking around among acquaintances who both ski a lot or work with this, all slalom skis are ground to 88 degrees from the factory. That is, if your new skis work well, you probably like 88 degrees. 87 degrees is estimated to be used by about 10% of all skiers and then those who are simply more advanced like better bite at the cost of a more nervous or aggressive ski. There are of course other angles (and hanging edges) but I leave this to the real experts to comment on.
