English Channel Swimming FAQ’s
Anytime I’ve told someone about this trip, it is the swimming section that seems to garner the most attention. For many, the thought of swimming the Channel is so inconceivable that they don’t really even know what to ask. Before I go through my own experiences, I thought I would answer some of the questions that cropped up the most.
How far is the Channel?
The shortest distance across the Channel is approximately 21 miles (32km) from Dover to Cape Gris Nez. However, due to tidal conditions, it is virtually impossible to swim directly across, with the majority of swims actually covering a far greater distance. The reality is that you will be forced to swim in an ‘S’ or a ‘2’ shape, depending on speed and tides, thus adding several miles onto the swim.
How long does it take?
This again depends hugely on swimming speed and tidal conditions. The average swim time is around 13 hours, although a strong swimmer could take substantially longer than that if the weather is not on their side. The fastest swim is just under 7 hours and the slowest nearly 29 hours.
Is it not freezing?
Yup. The water ranges from 14 degrees in July to a positively boiling 18 degrees by September. Hypothermia accounts for a large amount of unsuccessful swims, the normal body temperature is 98.6°F (37°C). Hypothermia develops when the body temperature falls below about 95°F (35°C). Acclimatizing to the cold water is one of the biggest aspects of Channel swimming training, it is also one of the biggest challenges.
But you wear a wetsuit?
Blasphemy! The associations that operate the Channel swimming have strict guidelines in place that prohibit any form of artificial aid. The idea is that you are meant to take on the Channel in the same circumstances that Matthew Webb did when he became the first person to swim the Channel in 1875. In fact, the rules are so strict that even knee length jammers are not allowed! (I was not aware of this when I signed up).
You grease up though?
Yes, most swimmers use either Vaseline or Lanolin, or a combination of both. However, contrary to what most people think, the grease is used exclusively to avoid chaffing and not for insulation. I will be using a combination of Vaseline and Sudacrem.
Do you go alone?
No. It is mandatory to be accompanied by a support boat, piloted by a Channel expert whose job it is to get you and your support team across safely. The English Channel is one of the busiest shipping lanes in the world, the pilot will be in constant contact with the French and English coastguards to make sure the swimmer swims uninterrupted. The pilot will also be constantly monitoring the weather and can abort the swim at any moment if he feels the swimmer or anyone on board is in danger.
Are you allowed food?
You can stop for food and drink as much as you want, the only rule is that you are not allowed any contact with the boat. Generally, swimmers stop every hour so that their support team an pass them food and drinks from the boat. It is highly recommended to keep the breaks as short as possible, as longer delays will lead to the swimmer drifting off course and getting cold. Less than half a minute constitutes a good feed.
Are there sharks?
Nope, generally the Channel is too cold, sharks aren’t stupid enough to be swimming in these waters.
Are there jellyfish?
Yes, some swimmers don’t see any the whole way across, while others could’ve walked to France on the amount of jellyfish, it just depends on the day. None of the species in the Channel are that harmful, leaving little more than an uncomfortable sting for a few minutes.
Why do you want to swim the Channel?
This is a very common question, not just for swimming the Channel but for other adventures I’ve done as well. I look at it like this; the first time someone asks this question, they could be looking for a specific reason, that you’re doing it for charity etc, you give them the answer. If they have to ask again, “no but why? Are you mad?”, then they will never truly understand and explaining further will only add to their bemusement.
Samuel Brenkel
July 7, 2016 @ 11:03 pm
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