Power on and begin grinding
Please refer to illustrations on pages 5 and 8.
With the engage/release button (d) depressed, turn on the power using the
upper edge rocker switch (c). The grinding wheel will spin at a low speed.
Wait 2-5 seconds, then turn on the lower rocker switch. The speed will
increase to full power.
Adjust the Power-edge so that the edge guide wheels (i) press rmly against
the ski/board edge. The contact force must be greater than the axial force of
the grinding wheel (approximately 10N or 1kg of pressure).
Slowly release the engage/release button (d).
When the wheel makes contact with the metal edge, immediately start to run
the Power-edge lengthways along the ski/board from one end to the other and
back again. Make sure that you use a steady, uniform speed and do not move
too quickly (ideal speed is about one metre every 4-5 seconds).
When you have completed one pass back and forth, push the engage/release
button (d) to release the wheel from the edge and stop grinding.
Check the edge for sharpness.
Techniques and tips
Repeat the process as necessary to achieve the desired sharpness, checking
the edge regularly. 1-3 passes is usually enough.
You can achieve the best results by grinding initially with a coarse disc (120- or
320-grit), followed by polishing with ne polishing wheel (600 grit). For racing
applications, the edges can be polished with the diamond polishing disc (1800-grit).
The nal polishing of the edge could also be done manually with an appropriate
angle guide and diamond le.
For edges that are kept in good condition, the 320-grit wheel is the best
compromise between speed and quality.
Note that angle changes (e.g. altering a 90° edge to 88°) will require more
passes because more edge material needs to be removed. Also ensure that
the sidewall is cut back enough to allow for this.
It is recommended to always use the same angle on the same pair of skis/
snowboard to avoid unnecessary edge removal.
Allow the unit to cool periodically when sharpening for longer stints to avoid
overheating the unit.