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Stop playing scared at the kitchen
Tip of the day
This video provides an in-depth guide to developing aggressive, high-percentage offense and defense at the kitchen line, focusing on when and how to execute speed-ups and counterattacks.
Tyson McGuffin introduces the concept of "S.L.Y" (Stable, Location, Yellow) as a checklist before attempting any speed-up.
Stability means being balanced, Location means being inside the court, and Yellow refers to the ideal contact zone between the hips and knees for aggressive shots.
Offense must be earned, usually by hitting push dinks that force the opponent to lift the ball high enough to attack.
When speeding up off the bounce, taking a small step back can allow the ball to sit up higher for a more aggressive swing.
The two main speed-up targets are Zone 1 (wide to the non-dominant side, especially if the opponent doesn't have a two-handed backhand) and the "Dead Space" area near the dominant armpit.
After hitting a speed-up, you must be "hungry and eager" to immediately recounter the likely response, often tracking the ball back to the same line.
For counterattacks, players should differentiate between a block (when unprepared or uncomfortable) and a punch (when stable and ready).
The best defenders trust their hands, stay home as long as possible, and wait for the ball to come to them instead of guessing prematurely.
Key Points:
Offense Checklist: Use the S.L.Y. principle (Stable, Location, Yellow Zone) to determine when to attack.
Earning the Speed-Up: Create opportunities by hitting push dinks that force the opponent to lift the ball.
Targeting: Aim for the non-dominant side (Zone 1) or the "Dead Space" near the dominant armpit.
Recounter Mindset: Be prepared to immediately recounter the opponent's block after hitting your initial speed-up.
Counterattack Defense: Block when off-balance or surprised, and punch when stable and ready for an aggressive return.
Defensive Patience: Wait for the ball to come all the way in to ensure you are not premature with your guess or movement.
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Happy pickling,
Paul