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dynafit crampon ?

  • filbo
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12 years 1 month ago #211515 by filbo
dynafit crampon ? was created by filbo
picked up a pair, but have never used them and am wodering how much space between the crampon and the ski's edge is needed.   They fit nicely centered on the skis 105mm waist, but the space between the crampon blade and the ski edge is about 1/16th of an inch on each side.  I am curious if more space is necessary due to ice buildup or even the crampon itself moving out of center during use.   Any info appreciated thanks.

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  • Robie
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12 years 1 month ago #211516 by Robie
Replied by Robie on topic Re: dynafit crampon ?
1/16 is close but crampons should stay centered as they come down. I have tweaked them a little in vise to widen but one has to be very careful as they are of a harder aluminum. Never had a problem with build up. This year with all the dust on crust Ive used mine quite a bit.

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  • Amar Andalkar
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12 years 1 month ago #211520 by Amar Andalkar
Replied by Amar Andalkar on topic Re: dynafit crampon ?
It should be fine, the 110 mm crampons are perfect for 105 mm waist skis. I've used 3 pairs of Dynafit ski crampons of various widths with several different skis over the years, including the 80 mm crampons with 70 mm waist skis (Volkl Mountain NJ), 92 mm crampons with 88 mm waist skis (K2 Baker Superlight and Volkl Amaruq) and the 110 mm crampons with 106 mm waist skis (Dynafit Stoke). I've never had any issues with the closer 2 mm clearances, and the notch in the middle of the crampon bar keeps it centered at all times.

Some scraping of the inside of the crampons by the ski edge is evident on my 92 mm and 110 mm crampons, but not on the 80 mm (which have 5 mm clearance). The 92 mm crampons in particular are substantially scraped, having seen very heavy use on many dozens of trips, with hundreds of thousands of vertical feet of ski cramponing. This happens when the crampon sides flex inward if skinning across firmly frozen sidehills, but the minor scraping has caused no issues and is not even noticeable while skinning.



Bending tempered aluminum (such as that in ski crampons) is not recommended, as it causes work-hardening which makes the metal brittle and prone to cracking. During manufacture, they can safely bend it into complex shapes by annealing the aluminum sheet prior to bending, and then subsequently tempering it.

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  • filbo
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12 years 1 month ago #211527 by filbo
Replied by filbo on topic Re: dynafit crampon ?
Thanks for the input I actually hope I never have to use them but in the past on certain occasions I wished I had a pair.

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  • Jim Oker
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12 years 1 month ago #211528 by Jim Oker
Replied by Jim Oker on topic Re: dynafit crampon ?

I actually hope I never have to use them

Now that you have them, don't be afraid to use them! My experience with them has been great, and I've learned to put them on before getting to that point of struggling with purchase in cases where I have little-to-no ski penetration, and for the most part I feel like spider man at that point, and watch others who haven't put theirs on because they're not on desperate steep ice sheets above cliffs waste energy slipping and kicking their skis into the slope and such like. For spring/summer tours where you expect softer snow on the descent, or for climbing wind-hammered slopes to access a powder stash, they have been part of very fun ski days for me!

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  • Chris S
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12 years 1 month ago #211534 by Chris S
Replied by Chris S on topic Re: dynafit crampon ?
I'd second Jim's encouragement.  They're also perfect for those days that the surface crust is too firm to kick a track in, but not firm enough to support your weight without skis on.  I had a brutal trip on Mt Shasta one year when my partners didn't have ski crampons, forcing us to boot up several thousand feet that we could have easily managed with ski crampons. The crust was unsupportive, unpredictable, and we sank in to our boot tops with every brutal step.

They'll also let you get out on early morning corn harvests this spring, letting you make quick work of the uphill when conditions are firm, and then get the goods when the crust starts to soften up.

Enjoy.

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