Chop Stroke

In Tennis, we even hear about the term Chop Stroke. A chop stroke is a shot where the angle towards the player and behind the racket, made by the line of flight of the ball, and the racket traveling down across it, is greater than 45 degrees and may be 90 degrees. We can see the racket face passes slightly outside the ball and down the side, chopping it, as a man chops wood. The spin and curve is from right to left, made with a stiff wrist.
The slice shot merely reduced the angle from 45 degrees down to a very small one. The racket face passes inside or outside the ball, depend on the direction desired, while the stroke is mainly a wrist twist or slap. This slap imparts a decided skidding break to the ball, while a chop "drags" the ball off the ground.
The footwork for these two shots should be the same as the drive, but because both are made with a short swing and more wrist play, without the need of weight, the rules of footwork may be more safely discarded and body position not so carefully considered. The two shots are essentially defensive, and are labors saving devices when your opponent is on the baseline. A chop stroke or slice shot is very hard to drive, and will break up any driving game.
Both shot is not a shot to use against a volley, as it is too slow to pass and too high to cause any worry. It should be used to drop short. It is a very soft, sharply-angled chop stroke, played wholly with the wrist. The shot should drop within 3 to 5 feet of the net to be of any use and the racket face passes around the outside of the ball and under it with a distinct wrist turn. Do not swing the racket from the shoulder in making a drop shot.