[Vangruver]

Do you slice steak with a non-serrated blade?

If you do, then keep with the current boards out there.

The thing with magna traction is that when the board is on edge, you have multiple contact points on the surface you're trying to turn on.

With a regular sidecut board you have 3 points of contact when the board is tipped on edge [nose tail and everything inbetween]. Where as a magna traction board, you have the entire edge, but 3 other points that protrude out of the sidecut giving you that much more edge gripping area.

Yes, it's been a staple for skiis and snowboards for years, and yes the super G and downhill racers use traditional sidecut, but the thing is, Mervin Manufacturing has claimed the rights to their product and it's not going to branch out to anyone anytime soon.

Having owned a lib with magna, and test riding every other board with magna, I can tell you that after 19 + years or riding, going back to a traditional sidecut is boring. It's harder to get the board to hold an edge.

Rent a board with magna traction and then compare it to yours. Take it on hard pack and reef the shit out of it on edge and you will see that even with dull edges it will hold much better than regular boards.