See more videos for Feel Tennis Instruction Split Step
How To Split Step For A Quick Start Off The Mark 1. One foot and two feet push off Many players tend to initiate the split step from both feet on the ground because they... 2. The height of the “jump”
http://www.feeltennis.net/split-step/The timing of the split step is not easy to master that's why this video shows you some practical drills for improving y...
Three R's - ready read and then react. Ready - feet spread, knees softly bent, weight on the balls of the feet Read - as quickly as possible read the ball, see clearly is this ball coming to the forehand or backhand side React - turn your shoulders and hips to the ball as quickly as possible.Continue Reading →
– [Nate] So in tennis, every time somebody is ready to make contact with the ball, your opponent, we’re going to get a split step. And that way, once we’ve anticipated the direction of the ball, we can quickly move in that direction to intercept the path of the ball.
1. Return of Serve. Serves come at you fast. Every player uses a split step to prepare for the coming serve. 2. Serve and Volley. With the server rushing in to take the net, it is of most importance that the server uses a split step to set up the next volley. 3.
I'm a passionate recreational tennis player, aged 51, from Switzerland. I began playing tennis late, at the age of 42. I had lots of tennis lessons with severel tennis teachers in my "career". I play a lot of tournaments. I've watched your videos on the internet a I must say you're way of teaching and explaining tennis is just brilliant.
Tennis instruction videos helping you develop basic and more advanced tennis technique through feel based drills and exercises.
Split step as your opponent strikes the ball to get ready. Move into position while simultaneously taking the racket back. When in position your take back should be complete with your racket on your non-dominant side, shoulder angled towards the ball. Uncoil your body rotating your hips and shoulders to contact the ball.