Originally Posted by epic
Why would a .5 base need more sharpening? I've never noticed a need for that.
Surprised. See below.
Originally Posted by sibhusky
If you buy into a 3° side needing more sharpening than a 2°, then the .5° base would possibly need more than a 1° base, but only half as bad. But most here don't buy the first scenario, so the second scenario is even more iffy.
Not a "scenario," but well established fact; detailed explanations can be found at better knife sharpening sites. A .5 base angle is more acute, eg, "sharper," than a 1.0, in the sense that it's closer to no base angle at all. If you think about the base and edge angle combining to make a new geometric figure, and hold the edge constant at 3, then the resultant is 86.5 for a .5, vs 86 degrees for a 1.
Narrower angles are sharper, but also have less mechanical strength at the edge because of less material, so they accumulate invisible damage - molecular chunks and grooves missing - that you can see under a electron microscope; we feel it as "dullness." (Ditto for any sharp thing, in fact. "Dullness" is not smooth wear except at the crude levels our fingers can feel. Just like our "smooth" skin looks like the Grand Canyon up close.) For instance, a razor blade is about 7-8 degrees, and is meant to be used once or twice; a kitchen knife is often three times that.
So yes, a .5 will need sharpening more often because it'll accumulate damage a bit faster. Obviously the timing will depend on how you use the ski. Epic, I seem to recall reading you say that you sharpened your skis nearly every day. So suspect you never noticed because as an instructor, your skis are always well tuned. Can't say as much for the rest of us schlubs...