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skiing a bowl
Hi,
I am an advanced skier, not expert. I tried to ski a bowl at Copper, Union Jack, it's a single/double diamond, and I got onto a steep portion of wind blown crust. I broke through the crust with about 3 feet of soft shown under it - my skis stopped and I didn't, and you can guess what happened - I went downhill a ways and had to fight my way through that deep snow to go back and get my skis. What is the proper way to ski a steep with crust like that? Thanks, --Randy Starkey |
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#2
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skiing a bowl
luckier wrote:
Randy Starkey wrote: Hi, I am an advanced skier, not expert. I tried to ski a bowl at Copper, Union Jack, it's a single/double diamond, and I got onto a steep portion of wind blown crust. I broke through the crust with about 3 feet of soft shown under it - my skis stopped and I didn't, and you can guess what happened - I went downhill a ways and had to fight my way through that deep snow to go back and get my skis. What is the proper way to ski a steep with crust like that? First, may I point out that there are no bowls at Copper. Or Vail. Their publicity departments have decided to apply a well defined term "Bowl" AKA "Cirque" AKA a glacier scooped steep-walled hollow shaped like a cereal bowl to their common drainages because they believe it will attract Eastern skiers - apparently it works? don't. In other words, know your conditions. My home mountain has many green trails down from the top. By 3:00PM they are no longer "green" and we have lots of calls for transports from skiers that should have been able to ski the "green" but because of conditions, could not. Well, if he does get into nasty crust with no bailout available, a few possible techniques suggest: On relatively strong surface crust sometimes a very light touch keeping the full running surface of both skis in contact with the crust layer allows the skier to stay on top of the surface. Sometimes the old (1950s era) Austrian heel-thrust technique works in crust - just ignore the crust and power the turns pushing hard on the tails of the skis. When all else fails, leap and land - leap completely out of the crust and land turned, hard enough to crush through the crust; repeat - make ugly z-turns all the way down. By the way, crust is not wind-blown. It is snow that has been rained on or melted at the top layer only and refrozen. I've encountered wind-blown firm surface over softer snow - not often, but occasionally. But you're correct - usually windblown is a wonderful surface - easy skiing. Windblown is FIRM loose snow which is lots easier to ski than the breakable crust you got into. How badly cut up were your shins after your experience? Thanks, --Randy Starkey |
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