The simplest way to explain why you are shanking chips shots is that the clubhead has been moved closer towards the ball than were it started to be. This will cause the strike point on the clubhead to be on the hosel (learn what the hosel is here) of the wedge, and that is a shank .
The second golf tip today is called the rule of 12 . It goes as follows, and we will keep it simple by using a distance of 12 feet. Each foot would be “one part”. You want the club you use to land that many “parts” away from you, while using a putting style stroke to your swing.
The golfer may attempt to scoop the ball with a handsy motion, or take his eye off the ball too soon, or decelerate his swing approaching the ball. The results can be thin or topped chips, hitting behind the ball (fat), poor contact which leaves the ball short, or even shanking.
Because the ball darts right, most golfers think an open clubface causes the shank . But shanks usually come from an excessively closed face. The player swings out to in with the face closing hard — both actions push the hosel closer to the ball (top). If the hosel catches the ball, it’s shank city.
This is usually caused from a lack of upper body rotation. To fix it, try this simple drill: Place a towel across your chest under both arms. Using a wedge , make half swings focusing on using your chest to swing the club. The towel should stay under your arms from start to finish.
If you have to CHIP , the order of club choice will be 7-iron first, pitching wedge second and sand wedge last. The sand wedge will be used in heavy-grass lies because of the heavy weight of the club head. If you can ‘t putt it or chip -and-run the ball, your last and final choice will be a pitch shot.
The difference between a chip and a pitch is that the pitch shot flies farther than it rolls, and the chip shot rolls farther than it flies. A chip can travel a longer distance than a pitch . Some places have a lot of slopes and the ground is quite hard. Little chips can roll a VERY long way.
Now balls spin less, and greens are typically faster than they used to be, so I use my TaylorMade Milled Grind 56- or 60-degree wedge on more than 90 percent of my chips (I don’t carry a gap wedge ).