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Telemark Skiing: The Mountain Noodle

Outside Magazine, November 1994

Telemark Skiing: The Mountain Noodle
By Ted Dean

Telemark skis have evolved from vermicelli-narrow to lasagna-broad, giving telly skiers access to the arena of powder and crud that used to sink skinny skis in their tracks. The downside: On wide skis, it's more difficult to edge on hard snow. The new, hyper-fat Mountain Noodle, however, has risen to the challenge. With its generous 96-millimeter tip (from what I've seen, the widest on any telly ski) and its deep 25 millimeters of sidecut, it makes effortless, quick turns--and makes you look like you've been riding the rough stuff for years.

Built around a wood core with a fiberglass cap fused to a glass bottom layer, the Mountain Noodle has an even, medium flex and extreme torsional rigidity. Translated to your ride: The width and flex make soft snow incredibly easy to ski, and the torsional rigidity gives you a grip on crustier ground.

Using the Mountain Noodle in 18 inches of fresh late-spring powder under the lifts at Deer Valley, I felt like I was cheating, especially when I crossed the skier-thrashed areas. Even in tight trees, where the snow was still untracked, the Mountain Noodle was quick and responsive. This inherent agility gives the ski its one small drawback: At seven pounds for a pair of 190-centimeter skis, they're a little bit heavy for touring. But for quick and easy handling, the Mountain Noodle is well worth its width.

$390. From Yöstmark Skis, Box 514, Driggs, ID 83422; 208-354-2828.

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