P.S. Today I found a wonderful thing about the 175 AX, skiing cream cheese spring snow at Winter Park. (The snow went from cold freeze crust over semi-stiff, then over semi-soft, then to pure, consistent cream cheese type snow run after run, for a few hours or longer, then spring slush in the afternoon.)
What I found was the booster rebound on the 175 gets dampened just right in cream cheese spring snow: the remaining extra boost tones down some and is perfect for those conditions, counteracting the "give" of the soft smooth spread just right. Man, just a wonder - run after run. Just metronome smooth, slightly floating carve, just a treat. Super day.
And there are also so many good, wider skis in both deeper powder/crud, and in spring mashed potatoes, that there's lots to choose from legitimately, besides some Stockli. So much fun. (The list is long.)