Pierre-Hughes, not Victor Herbert
Pierre-Hugues Herbert, the 2016 Wimbledon and 2015 U.S. Open doubles champion, takes his arm way back straight to begin his service motion. This is good method for any Braden-style palm-down serve.
One can bypass slow-down or stoppage in trophy position in favor of continuous motion but still need that original scope, i.e., considerable distance between hand and back of head for what happens next.
That would be a squeeze together of the two halves of the arm along with inversion of the elbow to create a 180-degree runway up to ball along right side of bod.
Every serve should use the full 180-degree range no matter one's flexibility. If this has to place elbow unhealthily close to one's head and bod sobeit. Maybe one can be lucky then and never hurt oneself.
I am for aiming knife-edge of racket close to right of ball for a flat serve with a little slice on it, knife-edge close to left side of ball for flat with a little kick on it; more to left for kick serve, more to right for slice serve.
If one hits a wimpy kick serve, it could be that knife edge was not close enough to left edge of ball when one finally humped wrist to tilt from left; maybe too the contact was too low.
Pierre-Hugues Herbert, the 2016 Wimbledon and 2015 U.S. Open doubles champion, takes his arm way back straight to begin his service motion. This is good method for any Braden-style palm-down serve.
One can bypass slow-down or stoppage in trophy position in favor of continuous motion but still need that original scope, i.e., considerable distance between hand and back of head for what happens next.
That would be a squeeze together of the two halves of the arm along with inversion of the elbow to create a 180-degree runway up to ball along right side of bod.
Every serve should use the full 180-degree range no matter one's flexibility. If this has to place elbow unhealthily close to one's head and bod sobeit. Maybe one can be lucky then and never hurt oneself.
I am for aiming knife-edge of racket close to right of ball for a flat serve with a little slice on it, knife-edge close to left side of ball for flat with a little kick on it; more to left for kick serve, more to right for slice serve.
If one hits a wimpy kick serve, it could be that knife edge was not close enough to left edge of ball when one finally humped wrist to tilt from left; maybe too the contact was too low.
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