I know some very good teachers who promote swinging in-to-out and “hooking” chips and pitches, but for me that just doesn’t work, writes PGA pro Sam Shaw.
When you swing from the inside with a wedge, you increase the chance that the turf will grab the heel through impact, which turns the clubhead over even more.
An inside-out swing also promotes overspin, which makes judging distances and creating touch much more difficult.
For these reasons, I slice almost all of my short shots around the green.
This technique takes better advantage of the club’s grooves and helps create cut spin, which leads to a shorter rollout once the ball hits the green.
And because of the slightly steeper, outside-in swing, there’s much less chance that the turf around the ball will affect the hosel or heel of the club, especially when you’re chipping or pitching from rough.
How to Cut Short Shots
The key to hitting these mini-cut shots is to strike the ball with a slightly outside-in swing path.
An easy way to make this happen is to keep the clubhead outside your hands on the way back. Don’t do it to the point where you’re “chopping” at the ball or creating too much backspin.
Balance the outside-in path with the proper angle of attack by stopping your finish at hip height, almost like you’re sticking the butt of the club in your front pocket.
Striving for this kind of finish automatically prevents you from swinging too steeply—you can’t put the grip in your pocket if you chop.
Contact Sam Shaw on 01614275759 to book a lesson at Mellor and Townscliffe Golf Club.