T107X File chrom bastard, 20cm 13TP

Edge grinding is when you sharpen and put an angle on the edge of a ski. Naturally, this requires the ski to have a steel edge.

You can grind the edge to set an angle, where 88 degrees is most common for recreational skiers, while 87 degrees and lower are common for competitive skiers. On the edge of the base, it is common to have 1 degree if you want a ski that 'floats’ and does not 'cut' into the snow. Racing skiers often use 0.5 degrees on the edge of the base.

You grind the edges to get different degrees of how easily the steel edge can grip the snow or how sharp it is. You use angle bars and files to grind the side edges.

When you have a high angle (1 degree) on the base edge and a high angle on the side edge (89 degrees), the ski will float on the snow and not grip easily. It will then skid and not cut a grip when you are edging the ski.

On a racing ski you often want it to be more responsive and to grip, so then you have a lower angle on the base and side edge (0.5 and 87 degrees for example).

Beginner: A pack with easy grinding equipment, such as the Compact Edger Kit.

Video: Simple edge treatment

Experts:

• Waxing table (T77-3 Professional World Cup Table )
• Clamps (e.g. T149-50 )
• 2–3 files (e.g. T107X File ) 
• 1–2 diamond grindstones (e.g. TAA1000N Diamond stone )
• side is the correct degree (e.g., TA687N Side edge file guide WC, 87° )
• the angle of the base is correct (e.g. TA05N Base Edge Beveling tool 0.5° )
• side wall cutter (TA104 World Cup side wall cutter )
• 1–2 rubber grindstones (e.g. T994 )

The side edges should be gone over every time you use the skis. If no soreness or rust has occurred after use, there is nothing you need to do.

Make sure that the skis are dry and stored in a room that is dry and clean to maintain the edges.

Often it will be enough to sand the side edge to keep it sharp, but if it dents or rusts, it should be ground down regardless of whether it is a base or side edge.

The clue is in the names; the base edge is the side of the steel edge that’s on the underside of the ski, while the side edge is the one that’s on the side of the ski.

On a regular ski, the side edge is 88 degrees and the base edge is ideally 1 degree.

When you have a high angle (1 degree) on the base edge and a high angle on the side edge (89 degrees), the ski will float on the snow and not grip easily. It will then skid and not cut a grip when you are edging the ski.

When racing, these are usually 87/0.5 degrees respectively. On a racing ski you often want it to be more responsive and grip, and then you have a lower angle on the base and side edge (e.g. 0.5 and 87 degrees).

The diamond grindstone is used after you have set the edge up to polish it, for extra sharpness. It can also be used to grind away rust. M

You can combine a coarse (TAA200N ) and a fine grindstone (TAA600N ) or have a medium one, such as TAA400N.

Rubber grindstones can be used to round the edges if they are too sharp or to remove cracks or rust. If you buy the T240, you have both a fine and coarse grindstone in one.

Beginner: A simple grind kit, such as the Compact edger kit.

Experts:

• Waxing table (T77-3 Professional World Cup Table )
• Clamps (e.g. T149-50 )
• 2–3 files (e.g. T107X File ) 
• 1–2 diamond grindstones (e.g. TAA1000N Diamond stone )
• side is the correct degree (e.g., TA687N Side edge file guide WC, 87° )
• the angle of the base is correct (e.g. TA05N Base Edge Beveling tool 0.5° )
• side wall cutter (TA104 World Cup side wall cutter )
• 1–2 rubber grindstones (e.g. T994 )