Cruising Tips

Any boat under way in a crosswind, whether it’s a rowboat crossing a lake or a powerful cruiser reaching along the coast, will be pushed sideways to some extent. The effect is called “leeway,” and even big ships are subject to it. Sometimes leeway is insignificant; often it is not.

Getting a sail cover on and off a mainsail is often harder than it should be. Once it’s off the sail, it can be hard to tell which end goes where, and when you spread it out to check, the wind will wrestle you for control of it.

If there’s one thing I hate more than varnishing it’s not having all the tools at hand to do the job right. Besides brushes, old cans of varnish, new cans of varnish and thinners, there is the sandpaper.

When Mark Edwards, a rigger from Auckland, New Zealand, molded the deck for his 50-footer Relapse, he deliberately included raised toerails that trap water on deck for most of the length of the boat: as in, all the way back to the fill-point for the water tanks.

When we talk about downwind sailing, the debate often seems to be about the relative merits of symmetrical versus asymmetrical spinnakers, or gybing a headsail to go goose-winged. It’s easy to forget there’s more than one way to pluck that particular goose.

My wife, Penelope, and I recently enjoyed a wonderful cruise through the Florida Keys. Our boat, Alizee, a cutter-rigged Cabo Rico 36, was in excellent condition, with fresh bottom paint and recently inspected standing rigging.

Galley ovens often have hot spots. The short distance from the flame to the pan, a small heat shield, and the smaller volume of air inside the oven all contribute to food burning on the center bottom before its outer edges are cooked through.

We were maybe a quarter-mile from the mooring, motoring slowly home on a still summer evening, when the piercing bleat of the engine cooling-water alarm made us all jump. I looked over the side: Sure enough, the flow of water out of the exhaust had ceased.