how to sharpen your edges

A clean and sharp edge will help your shredding in all snow conditions, especially handy on those hard-pack icy days. Believe it or not, but snowboards don’t just have a toe and heel edge, they actually have four edges in total. Each edge or strip of metal on the board has two parts, a side edge and a base edge, so each of your heel and toe edges have two separate parts. Sharp edges are definitely achieved easier and more accurately by the expert technician at your local snowboard store, as they will utilise the proper machinery to DO so. Most stores only charge around $30, but with a little bit of care you too can maintain a sharp burr-free edge.

Freehand edge sharpening is not an exact science and requires some skill to get any sort of accuracy. The file’s teeth run in one direction and should be used at 90 degrees to the edge and towards your body. If you can afford an edge stone then use this first to remove any burrs (gouges or nicks) on the edge, both sides.

There is a specialised edge-sharpening tool you can buy that will make this job a lot easier. They hold the file in place and allow more accurate passes, even at specific angles. They start at about $60 and go up and up from there (file included). (Refer to pictures 1 & 2) Otherwise a good, small file costs around $20 and up to $40 for a larger one.

For the side edge the utilisation of a vice is your best bet, or otherwise try and have the board laid flat and secure. I hold the file firmly between my thumb and closed forefinger. File from one widest point to the other in as smooth and complete motion as possible, using your forefinger as a guide on the base to stabilise the motion. Repeat as you deem necessary, firmly passing along the edge removing metal filings. (Refer to pictures 3 & 4)

To do the base edge get some electrical tape and wrap it around the end of the file about twice. This will stop the file from cutting into the p-tex of your base – add more tape if this occurs. Stabilise your board base up as before. Holding the file in the same manner perform complete passes along the edge with the teeth of the file at 90 degrees to the edge. Use the forefinger as your guide again. This edge is a bit harder, but a sharp file will make the job easier. (Refer to pictures 5 & 6)

Don’t go too crazy on your edges as you're going to need to sharpen them again in the future. Just file them until they feel sharp to the touch of your finger. Once satisfied go carve some turns on the groomers and you’ll instantly notice the difference.