Proper bh slicing

[rbowser]

I've read all the 'slice' related posts, but I still can't seem to get the slice down. Everytime I try to slice, it either acts like a drop shot (good when I use it as an approach shot), but doing that from the baseline; it never makes it over, and when it does go over, it archs high like a mini-lob or a high topspin shot that veers sideways. I know; practice! But I really need to know how to properly do it first. How do I hit it low and deep; kinda like in the pros. Their forms for slices I get, but the contact point is what confuses me.

[forzainter]

http://www.tennis.com/yourgame/instructionarticles/backhand/backhand.aspx?id=69298

http://www.tennis.com/yourgame/instructionarticles/backhand/backhand.aspx?id=426

hope these help, couldnt find any about forehand slice if thats what you're looking for, enjoy.

[Jonnyf]

Check the Slice section on www.hi-techtennis.com

[Vision84]

If it is flying to high and going long then it could be due to opening the racket face to quickly. If you are drop shotting it then you are probably going from high to low on the back of the ball and not swinging through it.

One of the problems I had learning the slice was I tended to push it down into the net which was because I was collapsing on it and to correct this I just didn't lean over so much and fixed my posture and helped the ball up when I was hitting it as in I would lift up my arm more when swinging through the ball. I don't know if this helps you though.

[samster]

the backhand slice is a tricky shot to master and I struggle with it quite a bit myself. it is not a chopping down motion (high to low) as one might think; the best slices are the ones that you drive though the ball as Vision84 described above. when I exaggerate the high to low motion, the ball tend to sit up for my opponent whereas when I drive though the ball, the ball will skid off the ground.

[samster]

oh yeah, the power comes from turning the shoulder to drive the ball on the slice.

[Bartelby]

Another, slightly unorthodox approach, is to use an eastern backhand grip rather than a continental grip. This closes the racquet face more at impact and as long as you drive through the ball with the racquet ending up in the direction of the ball and your shoulders pinched together as your arms extend in opposite directions you should do a good backhand slice. Or, at least, I've become better at the shot since changing to this grip. It is recommended by the German Tennis Association, so it has backing and since adopting it I've become a good slicer of the ball.

[Mountain Ghost]

There are two critical components to a one-handed slice backhand . . . the elbow, which is bent on the backswing and is straight on contact, and the wrist, which is firm and should NOT bend at any point during the stroke. At no time should the racket head drop below the level of the handle, which will happen if the wrist “loosens” or if the elbow “points” at the net.

PREPARATION: With a closed stance and using a continental grip, the wrist is firm, the elbow is bent, the forearm is at 45 degrees from vertical and the racket head is positioned over the back shoulder.

STROKE: With a firm wrist throughout, the elbow straightens and the handle is pulled down at a 45 degree diagonal, so that at full extension the racket is parallel to the net.

CONTACT: A little later than on a topspin, the ball is hit a few inches in front of the leading shoulder, except if using more of an eastern grip, in which case contact will be a bit farther out in front of the shoulder.

If you’re having problems with a sloppy wrist, here’s a link to a post about recognizing and correcting a “weak” wrist on volleys:
http://tt.tennis-warehouse.com/showthread.php?p=1279169#post1279169

It’s a bit involved, but it covers some of the same issues that arise on a slice backhand.

MG