Arlberg Technique - Basic Concepts

Basic Concepts

Downhill skiing focusses much of its attention on the development of skier techniques for smoothly turning the skis. This is used both for directional control as well as the primary method for controlling speed. When the skier is pointed down the hill, or "along the fall line", they will accelerate. If the same skier points the skis across the fall line, or more radically, uphill, speed will be reduced. Using turns, the skier can control the amount of time the skis are pointed down the fall line, and thereby control their speed.

Early downhill techniques were based on two techniques, the telemark style or stemming. Over time, the later became much more popular, and the more athletic telemark has remained a niche technique since the 1900s. Stemming is based on creating turning forces by skidding the edge of the ski over the snow at an angle to the forward movement of the skier. The angle between the ski and the motion over the snow creates sideways forces that cause the skier to turn. In general, the skier angles the ski by keeping the tip roughly in-line with their shoulders, while pushing the tail of the ski out and to the side. The various styles of stemming turns differ primarily in form;

• the snowplough places both skis at roughly the same angle throughout a ski run, moving the ski on the inside of the desired turn toward the body.
• the stem or stem Christie turn is similar, but the skis are kept parallel when they are not being turned, and the ski on the outside of the turn is pushed away from the body to initiate the turn (stemming). This is sometimes known as the "wedge Christie".
• further refinement of the basic Christie turn continues through development of "weighting", moving the skis into the turn by moving weight from one ski to the other, as opposed to pushing the skis directly.

The Arlberg technique is based on the similarly of these concepts, introducing each stage as a series of modifications on the previous concepts. The snowplough is typically introduced to beginners by having them move their legs to produce a "pizza slice" shape, tips together and tails apart. Speed along the fall line can be controlled by adjusting the angle of the slice; with the tails far apart more drag is created, slowing the skier. Turns are accomplished through brute force, having the skier rotate the ski on the inside of the turn so it moves inward through sideways pressure from the leg and rotation of the foot.

As the skier gains confidence and can increase their speed, the angle of the snowplough is reduced until it devolves into the skis lying parallel to each other. At this point turning is initiated not by moving the inside ski toward the body, but moving the outside ski outward. This is the classic "stemming" motion, developing directly from the snowplough. Christy turning is essentially a technique for easily stemming, an active method that involves motion of the upper body, hips and knees.