Backhand slice help

[Limpinhitter]

Hey Limp ... I am not understanding your distinction between a slice vs a chop. For example, a common element I see on all of them in this thread (Rosewall, King ... Fed) is the hand going from high to low to some degree by contact, and hand going below contact after (King just a little). They vary from Graf straight arm on take back to Rosewall and Fed bent at elbow and then extend to contact. Are you talking about different strokes are a matter of degree?

For example, I have seen the Rosewall video where he follows through more forward then across. But in this video, it looks kind of like Fed other than racquet face angle. It seems like you have to come across if you want the side spin also.

See my descriptions in posts 10, 25, 30 and 37. The Rosewall backhand in the video you posted shows the elements I described, and is clearly significantly different from Federer's backhand.

 

[ByeByePoly]

See my descriptions in posts 10, 25, 30 and 37. The Rosewall backhand in the video you posted shows the elements I described, and is clearly significantly different from Federer's backhand.

Mine looks like Rosewall's with more body fat.

 

[Limpinhitter]

Deleted.

 

[MyTennisTools]

Check out this "study" of some slice backhands. Mostly older guys who are at the top of their age group rankings. Plus a 16 yr old kid.

I find it useful to try and copy some of their techniques, like the shoulder turn, keeping it closed, using the off-hand going back for balance, watching the ball hit the strings, etc. The trick then is to compare yourself to some of these guys, either through a mirror or doing a video of yourself. Either way, I know for myself that I THINK I'm doing something, but I'm really not. Like a shoulder turn - I think I'm turning my shoulder, but when I see the video of myself play - or just use a mirror - I realize I have a long way to go to get the "correct" form. It may feel like I rotated another 6", but in reality I only rotated an extra 1".

BTW, I'm working on a Rosewall-like backhand, 'cause the guys in the top age categories put some juice on the ball, and the only way I think you get that is to go more horizontal. If you hit a ball that sets up, they eat you alive. It has to be penetrating.

 

[Morch Us]

Others already provided good resolutions for your issue. Essentially the most relevant one is try to not think of it as a "backspin slice" think of it as a "block slice" and you WILL get backspin just by providing correct high to low racket path. The reason you are opening up the racket is because you are thinking it as a "backspin slice" and doing it like in Table Tennis. Just do high to low racket path with blocking the ball and target the nettape when practising. This is probably one of the rare occations in tennis practice where hitting the net-tape is a good thing.

My slice just floats or I accidently hit drop shots

+1 for the below answer.

Floating slices are usually due to the racquet face being too open

 

[S&V-not_dead_yet]

+1 for the below answer.

S&V-not_dead_yet said: ↑
Floating slices are usually due to the racquet face being too open

I ought to know: I hit enough of them [floaty slices].

I've recently incorporated slices into my drop feed routine; I think it's an under-rated and under-utilized shot.

 

[5point5]

Hold a forehand grip.

Sent from my XT1575 using Tapatalk

 

[Dou]

no need to bring the pros into discussion... a bunch of amateurs commenting on Federer's slice... laughable.

keep it simple... firm wrist, slightly open face, PUSH/BUNT the ball FORWARD to the target... don't even think about 'slicing'.