Reslly nice video, except it didn't cover the one part of waxing I'm still not sure about. How much wax do you leave on the ski? I tend to scrape it as long as nothing comes out of it anymore but I have no idea if that's the right way.
I had a few beers, watched this video and have a question now... It's going to be really cold tomorrow, should I go with the Swiss or stick to Gruyere ?
Hy Stanley and thanks for your very useful video! 2 questions: which is the finesse of the second line and why you do not use the diamond in this case? thanks from Italy
Reslly nice video, except it didn't cover the one part of waxing I'm still not sure about. How much wax do you leave on the ski? I tend to scrape it as long as nothing comes out of it anymore but I have no idea if that's the right way.
Would be cool if you could link to all of the tools for purchase! (Minus the cheese sandwich lol)
I had a few beers, watched this video and have a question now... It's going to be really cold tomorrow, should I go with the Swiss or stick to Gruyere ?
Gruyère is the better choice for sure! 😂
Great video. Explain all the hype in mfg pushing liquid wax as compared to old style just like your video. Is the push just convince???
I don't believe in liquid wax unless its an additive for racing. people are just getting lazy and dont want to spend the time to wax. I enjoy it!
Instructions unclear. Cheese sandwich is now melted on my skis. Is this fast?
As fast as it gets!
Hy Stanley and thanks for your very useful video! 2 questions: which is the finesse of the second line and why you do not use the diamond in this case? thanks from Italy
Which temperature setting did you use to get such a wonderful golden, crispy finish?
420 degrees!
Thank you! Do they still make the dicky Pete file?
You didn’t talk about Ptex
Hi Stanley, would you recommend a warm temp or cold temp brie for moguls?
Warm Brie for sure, cold Brie doesn’t do so well when it gets bashed against moguls.
Did you pre butter bread? Or does the wax on the iron provide the non stick?
The wax helps with the nonstick but the butter adds that delicious flavour so both!
Do you use the factory base and side edge angles?
No I usually get my skis base ground to a .5 and have an edge set on them at 88 or 87 degrees.
@@stanrey7 thank you!
Do you ever wax to deep clean the base before putting on the actual wax layer you are going to ski with?
I do indeed!