Tuesday, May 4, 2010

Volley Basics and Tips

John McEnroe was probably the best volleyer the game has ever known. His lethal volleys destroyed many an opponent. A precise net attack is supposed to crush all defense. As such it must be regarded as a point-winning stroke at all times, no matter whether the shot is volley or smash.

Volleys come in two varieties - low and high. Low volleys are blocked. High volleys can be either hit or blocked. They should not be swung at. You do see the brave attempt the swinging volley. But as a tip, it is not recommended. There is no follow through on a low volley and very little on a high one.

Beware if you try to chop a volley. There is a chance to pop the ball up into the air. Slice volleys if you want to, or hit them flat, for both these shots are made at a very small angle to the flight-line of the ball, the racquet face traveling almost along its plane.

Low volleys should never be hit hard, and owing to the height of the net should usually be sharply angled, to allow distance for the rise. Any ball above the net may be hit hard. The volley should be crisp, snappy, and decisive, but it should stop as it meets the ball. The follow through should be very small. Most low volleys should be soft and short. Most high volleys require speed and length.

A volley known as a "stop" volley is very effective. McEnroe was very good with this shot. There is no force behind the shot. The racquet simply meets the oncoming ball and stops it. The ball rebounds and falls of its own weight. The shot has little bounce.

The drive or deep volley to the opponents open court is what every player strives to execute. Attack with your volleys. Never defend the ball when at the net. The only defensive volley is one at your feet as you come in. It is a mid-court shot. Volleys should win with placement more than speed, although speed may be used on a high volley. McEnroe never was shy about attacking when the situation called for it. He understood that volleying was a key to winning. You should too!

No comments:

Post a Comment