Golfers hear a lot about using the bounce when pitching the golf ball. It makes sense, because bounce plays an important role in pitching.
Bounce is the amount of “cushion” between the leading edge of the club and the ground, and it helps golfers avoid the inconsistencies that can result from having the leading edge “stick” into the ground on pitch shots. Different wedges have different amounts of bounce, but they’re all designed to work the same way. To use the bounce properly, golfers should aim to slide the flange or sole of their wedge under the ball, which allows the bounce to contact the ground and glide the club along the turf smoothly.
My question is this, however. With all the talk about bounce in pitching, how come golfers and golf instructions don’t consider it more with chipping?
When a chip shot is hit fat, the cause is often the same as it is in pitching — the leading edge got stuck in the ground and the bounce wasn’t engaged. If that’s been a problematic shot for you, it might not be your fault, because the way chipping has been taught to most golfers actually contributes to the problem.
The standard lesson in chipping has traditionally been:
- Square the club face and open the stance.
- Move the ball back in the stance
- Move the hands in front.
- Keep the weight left.
- Use very little wrists while hitting down on the ball.
With this method, I see far too many golfers sticking the leading edge in the ground behind the golf ball. And I’d venture to guess that the majority of golfers I’ve taught over the years have been TOO STEEP when chipping.
Yes, it’s true that with the ball back in the stance, golfers are more likely to contact the ball first — but that’s dependent on the hands remaining well in front of the club head. Unfortunately, most golfers don’t do this, and as a result they hit a lot of fat chip shots.
That’s why if you’re struggling with your chipping, I’m going to suggest another method:
- Open the club face a little.
- Open the stance a little.
- Keep the ball slightly back.
- DO NOT de-loft the golf club.
- Keep a little weight forward, perhaps a 60-40 distribution.
- Use the same firm-wrist stroke you use with the de-lofted method.
Here’s the idea: If you are sticking the club in the turf — often called “stubbing your chips” — and you de-loft and drag the handle even more, you’re just going to get steeper and most likely catch the leading edge in the ground more often. If you are a player who can keep the hands in front and come into the golf ball shallow enough, the de-lofted method may very well be effective for you. Try both ways.
Finally, from a technical standpoint, the more you have the club de-lofted, the more spin you are actually creating do to an increase in friction from the ball being on the face longer. You DO NOT want to spin chip shots. By the very definition of the shot, it’s supposed to run. Ever hit a clean, crisp chip and it checks? Steep and de-lofted with higher spin is likely the case. When the top edge “smothers” the golf ball, yes, we get a low shot, but we also add spin — and the shot often comes off too hot.
In short, I see no real advantage to the de-lofted setup other than personal success and an attempt to stay the yips. And if you’re going to yip anyway, the loft and open face will help that too.
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