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There are three types of competitions for ski jumpers. These are individual and team jumps on large (120m) hills or individual jumps on normal (90m) hills. In the individual events, each skier is allowed two jumps and awarded a score based on both distance and style. From the starting gate to landing, a ski jump lasts between 5 and 8 seconds. Marks are awarded for stance and balance, with the arms needing to be close to the body and skis horizontally spread in a V-shape during flight. The position then changes to a telemask position (one leg slightly in front of other) on landing, and a controlled outrun and stop at the safety fence.
Equipment
Skis are usually made of wood and fibreglass, and have no edges. There are five grooves across the bottom of the skis to increase stability. In comparison with downhill skis, Ski Jumping skis are longer and wider.
The ski boots are more flexible than those used for downhill Skiing, but must still keep the ankle stiff.
A protective helmet and gloves are worn, along with a jump suit made of foam-lined synthetic fibre. This is shrunk by between 8mm and 12mm to reduce wind resistance and thereby increase the length of jumps.
History
Ski Jumping was first recognised as a sport in 1892, and afterwards spread to North America. The International Ski Federation (FIS), which was founded in 1924, immediately recognised Ski Jumping as an event in the first Winter Olympics at Chamonix in France in 1924. The sport remains one of the most prestigious winter events for people in Northern Europe. |
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