Tip:
Highlight text to annotate it
X
SCOTT BROWDER: Now that we've established where our body should be, we want to be able
to do the same thing with our spins and the speed that we're putting on the ball. So we
talked about the outside spin, we talked about the inside spin. Now, I'm going to talk about
a cut shot or a cut serve. So what we're going to do is we're, again, our body position is
going to be down low in the, kind of almost in a ready position. We make our toss, you
can even toss it from below the table level as long as the ball is visible at some point
away from your hand, a hundred and eighty degrees, then that's a legal serve. So we
could even try that, especially with the cut serve. So we can launch it, come, start high
on this serve, and you're actually coming down with the face of your paddle not moving.
Hardly at all, it's more of an arm shot, and you're coming down in to the ball. So we'll
basically be slicing down under the ball with our paddle angled at that type of an angle.
Maybe it's a twenty degree, whatever. You're slicing down starting high, finishing low
on that slice shot. And that's the slice serve.