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Anybody experience with the results of a so called wave edge whereby the side of the ski edge is transformed in a kind of bread knife?

As a translation over 50 cm they sink the edges partly back 0,3-0,4mm. Resulting in a serated edge.
i know it is not new, exists since 2000 (skibo-edge).
Claims much more grip especially on hard pack without negative side effects on the ski handling.
More interest longer standing time of the edge itselve.