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First of all whoo.... and second I hate you for that serve. And last, I hope there isn't a player stupid enough to chase that serve into the fence. Hoperfully he would try to hit it off the bounce.

Probably a 6.5 with potential to make the big league.

You guys should be set for nationals if in vegas or palm springs.

For playing on clay, I would rate them at least a 4.0. They seemed to mastered the sliding technique.

Self rate first. Then try to join a league at that level. If you bagel everyone you play then you should move up. If you get bageled, then you should move down.

Not really true. The perfect 3.5 player is someone who cannot consistently beat any 4.0 player in a league/tournament match.

This guy might be a 4.5 because he played on a USTA 4.5 team. I doubt he played singles, but a couple lucky wins in a league match could earn him a 4.5. rating. Its like I was browsering a site promoting tennis partners. I came across a player that I played before. He rated himself as a...

Your serves were over 80 mph. I like the action on the the first serve. It must of hit the fence at the 3-4 feet height.

I like to tell people I'm a 3.0 but they think otherwise once I started to hit or play a set with them. You can only tell your ranking when you play a league matches and/or tournaments.

My rackets reads the same thing I string my rackets with wilson enduro Pro 18g at 45 lbs.

I think you need to think of a swallow cup than a deep cup

Just don't dwell on the past result. Just play it pint by point.

I personnel noticed that I like certain rackets. But does that racket help me win. ...sometimes the racket I like is a liabilty than an assest. I like mid rackets but I get my best result with a midplus.

I thought your strokes are fine, pretty fluid. It looks like you were really concentrating on your foot work and working on your anticipation.

All rackets experience a structural fatigue,that means a racket ages because of use. This causes the stiffness rating gets lower. Your racket basicly went limp. If you want to use that racket, your only hope to get the pop back is to lower the tension or use a type of string thats has some pop.

It like chosing a Ford truck vs a Chevy truck. Both does the job well but has some negatives about them. To me it really does not matter. I have bothtype of gripper. It all up to the individual to choose.

You need to decide between a tabletop or a stand. Get a crank.

That because if you say it for a 4.0 or even a 5.0 player, many wannbes would say, "Hey, I can use this racket that means I am a 5.0. It's one of many marketing strategy for a particular tennis racket :).

At least rotate the picture before posting

Raiden there always the next match. You probable just need to practice with your partner more. GL:)

Agreed plus a love for the sport.

I looked at your strokes. Tnue91 would have a hard time even at 3.0. Your strokes are too inconsistent and I doubt the 4.0 player you played was even a 4.0 maybe 2.5.

Just beat him with this racket.

If you poster don't mind, can I have your lead tape you took off your rackets. I like to make my Yugo go faster around the corners.

Just play your game. You should do well. One thing just be consistent with your shots. Don't go for the winners all the time. Go for the high percentage shots until opportunity arises for the winning shot.

It could be the shape of the grip. Some brands tend to have narrow grips while others are a little rounded. In addition certain type of grips are thicker or thinner. The best way to build a grip is to use a heat sleeve. This is a half sized increase.

Point well taken about the sister, I mean everything from the matching outfit to new bags (new everything). I don't like bagelling people either unless its in a tournament or league match. I would rather do what Blu does.

Sometimes if the equipment is to new, it makes me wonder.

So you developed levels of play, depending on the opponents level.

Good for you. Don't let these people stop you. Just remember to have a minimum of about $50k-75k in the bank for travel, board and food expense