If you think your shoes are too soft you can always bolt them.
Ski boots stiff vs soft.
Most advanced level boots combine multi density materials to make boots stiff in critical areas of energy transfer but soft in other areas.
If you have to ask you are probably better off getting a softer boot.
Very stiff racing boots can be uncomfortably rigid for general use.
Ski boot flex is indicated by a number ranging from 50 very soft to 140 very stiff.
A range of ankle dorsiflexory ankle motion of less than 10 degrees is.
Some boots offer features such as shock absorption for landing jumps or slamming bumps.
Soft boots create a more free flowing experience and are meant for riders looking to seamlessly float from one feature to the other.
While the softest skis are popular only with beginner skiers most recreational skiers non racers choose a ski somewhere in between stiff and soft.
National ski team from 1998 2001 first team all american slalom 2002 university of denver alpine assistant coach 2012 present.
Stiff vs soft flex.
Usually through trial and error but with some guiding parameters.
All ski boots are made with varying amounts of forward lean which can be calculated by measuring the angle of the upper cuff to the base of the ski boot and subtracting the delta angle which is the ramp angle of the boot board inside the boot.
Stiff flex boots may also be appropriate for beginner and intermediate skiers who are taller heavier or stronger than the average skier.
Stiff boots on the other hand create a more aggressive posture that forces skiers onto their toes.
Lightweight short and beginner skiers should start with softer flexes while larger taller and more aggressive skiers can use stiffer flexes.
The higher the number the stiffer the boot.
If in doubt use a softer flex to prevent pain and practices better technique before using stiffer ski boots.
Stiff boots are for slalom racing softer boots for bumps parks and trees.
I hard boot will hold back skill improvement way more than a soft boot will hurt an advanced skier.
