Issue link: http://read.uberflip.com/i/621102
STARRINKS.COM JANUARY.FEBRUARY.2016 / 39 Step 3: Mark the rise and fall on the ice using a marker. Step 4: Begin edging one-foot behind the rise line, tight against the kick plate. Start the edger and slowly lower the cutting tips until they are just barely cutting the ice surface. Step 5: Start to edge while slowly moving one edger width away from the boards at the apex of the corner. Once you have gone past the center of the corner, slowly move back into the boards and finish one-foot past the fall mark. This cut will be very light but once the entire process is complete, it will be enough. Turn off the edger and return to the rise of the corner again. [Note: Do not adjust the cutting height and do not operate your edger backwards!] Step 6: On the second pass, start one- foot back from the initial starting point and follow the previous cut until it moves away from the boards. At this point, line up the front left wheel against the cut edge in the ice. You will only be moving the edger over a few inches. Follow the cut line, returning to the boards, again finishing one-foot past your last edger mark. Step 7: Turn off the edger and return to the rise of the corner again. [Note: Do not adjust the cutting height and do not operate your edger backwards!] Step 8: Begin one-foot back again for the third pass and follow it away from the boards, lining up the front left wheel against the cut line. Finish one-foot past the last edger mark. Repeat this process until you are tight against the boards through the whole corner. Step 9: Depending on the depth of the first cut and how far out you go from the boards will determine how much you remove with your last cut. Being too aggressive on the first cut will result in an extremely deep cut along the boards. Throughout this technique, you will notice with each pass, that the edger is cutting more and more. This technique takes practice and when done properly the corner will be feathered to the boards and will be smooth with no ridges. Step 10: Once you have completed feathering the corner with the edger, complete the edging process using the ice resurfacer. Bring the ice resurfacer to the ice and adjust the blade to remove 1 ∕ 32 " of ice, also known as a three-inch feathered edge. Do one lap around the ice surface, tight to the boards. If you hear the horizontal auger hitting the ice, slow down and allow the blade to cut through the ice. On your second lap, overlap the first lap by one half of the conditioner width. On the third lap, overlap the second lap, one-half of the conditioner width. On the fourth lap, go tight against the boards again. These steps will help manage the ice thickness in the corners efficiently and won't present much wear on the equipment. J Don Schlupp Jr. is a Certified Ice Technician and a team member at Resurfice Corp. specializing in manufacture and service of battery powered OLYMPIA ice resurfacers. Don is a manufacturer representative for the Ice Maintenance and Equipment Operation course for Serving The American Rinks. 3 4 5 10 , Finished corner with 1 ⁄ 8 " edger cut at the boards STARRINKS.COM JANUARY.FEBRUARY.2016 / 39