Tom Gellie shows how to ski chopped snow by hugging your inner thighs together, keeping both legs as one unit. This prevents one ski from lagging in rough conditions and works best for quick, short turns through cruddy snow. The squeeze should be gentle, not forced.
So today we've had a little bit of fresh snow and there's some kind of chopped up stuff, there's nothing really smooth. And I have one thing that really helps me with my inside leg to stay balanced and get through this stuff and not get knocked around. As I'm skiing here, my inside leg, the inner thighs, are hugging each other. So right now in the air they hug, hug, hug, in the air here, hug, going through this bumpy stuff, through this chopped stuff. They're hugging each other. So the inside leg is constantly engaged and held close to the outside one. From this moment, this moment, this moment. So when I go through stuff like this, it's a little bit heavier, they stay together. Really important that they stay kind of stuck together, otherwise if I disengage it, the inside one just ends up drifting apart.
Now some of you might go, hey, this looks like old school feet together skiing, we don't do this anymore, Tom. I disagree, there's nothing wrong with that. You want your feet together, your skis together, working as one unit. To get through cruddy snow. It helps bust through stuff. Otherwise, one leg gets caught behind, you get separated, you get split apart. So this is a situational thing. When the snow is a bit more rough and uneven and you're making quicker, shorter turns, feet together, hug those thighs.
But if I lift it up and hold it close to— it's not pressuring the snow much, it's just pulling, squeeze tight together.
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