Haven't watched many nordic skiing competitions? No worries. Here's a quick primer on ski jumping, one of skiing's oldest disciplines:
Ski jumping
International ski jumping competitions such as those at the Olympics are typically held on 90- and 120-meter hills called "normal" and "large" hills, respectively.
Competitors hunch over their skis as they descend the approach ramp, gathering speed for takeoff. Elite jumpers try to stay low — but not too low — while traveling down the track until reaching the end of the in-run. Then the skier explodes, springing forward and up for takeoff and swinging the tips of his 8 1/2-foot skis out so he can ride whatever air may be on the hill, according to the U.S. Ski and Snowboard Association.
Jumpers then push their skis into a V pattern immediately after takeoff, allowing them maximum distance.
There are two major "control points" on landing hills. The "P-point," which jumpers identify by a blue marking on the side of the landing area, marks the spot of the hill's steepest pitch. The "K-point" marks the spot where a jumping hill stops falling and begins to flatten.
Jumpers land in a telemark position to reduce the shock of landing, equivalent to three times an athlete's body weight.
World-class jumpers win medals by flying far — and looking good while doing it. Points for each jumper are based on a formula for distance as well as "style" points, which are awarded by judges on the side of the hill who evaluate each jumper's form and landing.
