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Wax

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Wax

Ski and snowboard waxes.


Which wax to choose?

There are two types of wax: hot wax and cold wax.

Cold wax exists in the form of liquid wax or spray wax. It is very easy to use. It is applied to the soles of skis or snowboards, solvents evaporate, lightly brushed and ready to use. However, this type of waxing has two disadvantages: its duration of...

Ski and snowboard waxes.


Which wax to choose?

There are two types of wax: hot wax and cold wax.

Cold wax exists in the form of liquid wax or spray wax. It is very easy to use. It is applied to the soles of skis or snowboards, solvents evaporate, lightly brushed and ready to use. However, this type of waxing has two disadvantages: its duration of effectiveness is relatively short and it will not feed the sole of your equipment.


Hot wax is made of a wax bread that is melted with a specific waxing iron and spread on the soleplate with it. By heating the base, the wax will penetrate deep into its structure. Two effects: improved glide and sole maintenance. The effects of hot wax are felt much longer than liquid wax.


The qualities of wax for skiing and snowboarding.


For occasional skiers, the universal wax (all temperatures) is more than enough. We'll have a good glide and the skis will no longer stick on the hot snow.
When you want to improve performance, you select the wax to apply according to the temperature of the snow it will make. Blue wax for cold snow, red wax for fresh snow and yellow wax for warmer and wetter snow.
For those who want to gain hundredths of a second in competitions, there are high-performance fluorinated waxes. The higher the fluorine content, the better the glide (also more expensive).
To gain the last hundredth of a second, we use an accelerator that will act on the first few meters of the race.
Before hot waxing, remove any residual dirt and wax from the sole using a hot or liquid wax remover.
We work with Vola, a French company that produces high quality waxes used by the best athletes in the ski and snowboard world cup.

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