Chop Stroke In Tennis

Chop stroke in Tennis

In the game of tennis, a chop stroke is a shot where the angle towards the player and behind the racquet, made by the line of flight of the ball, and the racquet, is between 45 and 90 degress. The racquet face passes slightly outside the ball and down the side, chopping it, as a one would chops wood. The spin and curve is from right to left.

The rules of footwork of a chop should be the same as the drive, but because both are made with a short swing but more wrist play, without the need of weight, the rules of footwork may be more safely disregarded and body position not so carefully considered.

Both these shots are essentially defense techniques, and are labor-saving devices when your opponent is on the baseline. A chop or slice is somewhat hard to drive, and will break up any driving game.

It should not be the shot to use against a volley since it is too slow to pass and too high to cause any difficulty to the oppenent. It should be used to drop short, steay shots at the feet of the opponent as he comes in. Do not try to pass a net man with a chop or slice, except through a big opening.

The drop-shot is a very light, sharply-angled chop stroke, perform wholly with the wrist. It should drop within 3 to 5 feet from the oppoenent’s side of the net to be affective. The racquet face should pass around the outside of the ball and under it with a distinct "wrist turn." Do not swing the racquet from the shoulder performing a drop shot. The drop shot has no relation to a stop-volley. The drop shot is should be all wrist movement. The stop-volley has almost no wrist at all.

Use all your wrist shots, chop, slice, and drop, merely as an secondary to your orthodox game. They are intended to throw off your opponent's game through the varied spin on the ball.

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