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Is this...what?

post #1 of 11
Thread Starter 
Have a look at this two images, not a sequence, same turn, two different manches.
Is the skier depicted showing "A framing" ?
What are his flaws?
What should he do to improve?
Point, shoot and...enjoy.

post #2 of 11
I dont know if modern techniques apply here, it appears to be a vintage photo and the skier appears to be on non shaped skis.
post #3 of 11
I cant see anything....
post #4 of 11
Is this Nobody? On K2 Competition skis? 1970something?
post #5 of 11
Imho, he shoud be driving that outside knee forward to get more tip pressure on the outside ski so it will turn more.
post #6 of 11
Thread Starter 
Yes, it was me. 1979 ca. Skis are not K2 though. The skis are Freyrie (a now defunct italian ski brand) which I proceed to destroy the next year skiing in bumps (I did bend beyond repair one of the skis right behind the heelpiece).
What you see is someone who was skiing ok, but not training enough to know all the litle tricks needed to even ski down an "amateur" GS (or SL, as I did years after) run...
Theres' only one thing to do, if one wants to race. Train, train, train and more train.
post #7 of 11

Love the pics. Not bad technique for the day. The second pic where the knees are together is meerly showing a result of one ski just starting to make a transition while the other is still engaged in the last turn. A-framing wouldn't show up until one ski is edged and the other is flat on the snow or only slightly on edge (more into the new turn).

post #8 of 11
Looks like a classic step turn to me. Nicely done, too.

Love the hat.

Another bear who is younger than me...

post #9 of 11
Thanks for the walk down memory lane, Matteo. You wanna see A-framing,,, I should dig up some of my 70's race shots.
post #10 of 11
Frame 1, hip too far inside the turn causing the inside ski to diverge. Inside leg not flexed enough causing too much weight to be placed on the inside ski (or not enough weight on the outside ski). Hard to tell from this angle, but maybe too much flexion at the waist.
post #11 of 11
Thread Starter 
Hey, thanks to all!
It's always interesting to read about technique and MA analysis technique. Even if it is applied to the past!
All is food to improve!
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