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Telemark Skiing: The Mountain Noodle

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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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