Golf's Six Deadly Sins: Fluffed Chip Shots

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Published 05/07/2012 07:43:00
 

Here's an embarrassing scenario. You're just off the green with only a short distance between you and the flag, in no obvious difficulty - but you fluff your chip shot three feet. Not only embarrassing, but very costly and intensely frustrating. So how is it possibly to make such a hash of a relatively easy shot? And how can you prevent it happening?

What causes fluffed chip shots?

What usually happens is that you hinge your wrists too acutely ion the backswing which sets you on far too steep an angle of attack. Now, with the clubhead travelling down so steeply it is impossible to achieve consistently good contact.

The only thing you can now guarantee is either a duff, where the ball travels almost nowhere, or a thin, where the ball shoots along the ground at three times the required speed. Both are obviously bad news.

Cure: Think 'arms and shoulders'

First, before even thinking of any potential drills of fixes, always remember: let the loft of the club do the work for you.

Step 1

Hands forward, weight forward and ball back in stance. Remember this maxim religiously.

Step 2

Once you set up in that fashion, concentrate on making more of an arms-and-shoulders swing, allowing your body to rotate in time with the swinging motion of your arms.

Step 3

Make sure that your wrists hinge only very slightly on the way back.

Step 4

Retaining your angle in your right wrist as you move, swing your arms and rotate your body in unison down through impact.

Step 5

All through the downswing your hands should lead the clubhead into the ball, thus creating the descending angle of attack that is so crucial to good chipping. This is why it is so important to let the loft of the club do the work for you. You strike down to create height - no conscious effort or manipulation is necessary to get the ball airborne.




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