How To Tune Your Skis 

Reslly nice video, except it didn't cover the one part of waxing I'm still not sure about. How much wax do you leave on the ski? I tend to scrape it as long as nothing comes out of it anymore but I have no idea if that's the right way.

Would be cool if you could link to all of the tools for purchase! (Minus the cheese sandwich lol)

I had a few beers, watched this video and have a question now... It's going to be really cold tomorrow, should I go with the Swiss or stick to Gruyere ?

Great video. Explain all the hype in mfg pushing liquid wax as compared to old style just like your video. Is the push just convince???

Hy Stanley and thanks for your very useful video! 2 questions: which is the finesse of the second line and why you do not use the diamond in this case? thanks from Italy

Which temperature setting did you use to get such a wonderful golden, crispy finish?

Thank you! Do they still make the dicky Pete file?

Instructions unclear. Cheese sandwich is now melted on my skis. Is this fast?

Did you pre butter bread? Or does the wax on the iron provide the non stick?

Hi Stanley, would you recommend a warm temp or cold temp brie for moguls?

Do you use the factory base and side edge angles?

Do you ever wax to deep clean the base before putting on the actual wax layer you are going to ski with?

You didn’t talk about Ptex