Good Analogies for BH slice?

user92626

G.O.A.T.
I could never understand the bh slice's racket face and the swing path that somehow propels the ball forward. I tried to see it as a chopping motion but it was just way off. :-?

Can anyone give me a good analogy as to hit an effect bh's slice? thanks in advance.
 

wyutani

Hall of Fame
take ur racquet. use the continental grip (ur serve grip). go to a wall. slice the bal high to low towards the wall. wont happen at first but practice it consistently.

this wall technique cures me from lobbing my slice.
 

firstblud

Professional
take ur racquet. use the continental grip (ur serve grip). go to a wall. slice the bal high to low towards the wall. wont happen at first but practice it consistently.

this wall technique cures me from lobbing my slice.

nice tip... how far away do u stand from the wall?
 

wyutani

Hall of Fame
nice tip... how far away do u stand from the wall?

as a begineer, start near (like volley-far). when ur confident enuf, do it at the baseline. slice is when i used to combat against power.

i have a theory that i discovered, it always better to slice at the opponents forehand instead of the backhand. you know why?

how many ppl have you seen slice with the forehand? rarely no? the bh slice is like the most common stroke learned by players but not the fh side. take advantage of this.
 

larry10s

Hall of Fame
for me the swingpath is much like a saucer starting high sloping down staying more level than down thru contact then sloping back up. this has helped get a more driving slice and not a chop or floater. if you watch a pro slice and stop frame it you will see that even tho on take back the racquet is angled up as they come into the ball the racquet gets more parrallel to the court
 

user92626

G.O.A.T.
For some reason I could do FH slice and know how to angle the racket. But the bh slice is so challenging, and I do practice.
 

user92626

G.O.A.T.
ok, I was sitting at my desk looking at objects around me and it came to me.

I think slicing the racket is like a fan's blade in action, in that the racket face/blade needs to tilt some degree to propel the ball/air at it slices thru the air. I made the mistake of not tilting at all.
 

LES

Semi-Pro
What does 'open' mean? The racquet face is facing the net or ground?

I learned the slice by imagine the under spin being applied to the back of the ball as opposed to the bottom. Follow through down towards the ground. Kind of opposite of topspin
 

es-0

Rookie
I hope you tried it on a gelding! Or was it a colt before you started, but a gelding afterwards?

I have no idea what you are saying, but I can't stop laughing. Thank you very much, I'll have to check all these things out if I go to the UK next summer.
 

ClarkC

Hall of Fame
for me the swingpath is much like a saucer starting high sloping down staying more level than down thru contact then sloping back up. this has helped get a more driving slice and not a chop or floater. if you watch a pro slice and stop frame it you will see that even tho on take back the racquet is angled up as they come into the ball the racquet gets more parrallel to the court

Every tennis pro, instruction book and DVD I have consulted would agree with this. Yet, there are several posts in this thread recommending a strict high-to-low path for the racket, rather than a smooth high-to-low-to-high path. High to low just produces a chop, not a slice.

The other mistake to avoid is exaggerating the change in height of the racket. The entire high-to-low-to-high path does not change much in height from the highest spot to the lowest spot. A good slice is driven forward, not with excessive racket speed, but not chopped, and the swing is fairly level.
 
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