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Andy Horn: Head Golf Professional
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Spring Golf Tip
A tip from Andy Horn, golf pro at the Golf Center at Kings Island.
I like to start the spring golfing season off with talking about your slice. The two main reasons golfer's slice the ball is coming over the top and having an open club face. Start by working your club straight back on your backswing with your left shoulder moving the club away low and slow. It is very important to work your lower body through first. I like to feel this simply by clearing out my hips first and this will help you to work your lower body before your upper body has the chance to coming over the ball. You will finish your swing with your belly button facing the target. Next is the important part. We need to release your club face! We can only do this by turning your hands over through impact! I teach this every year to all my new students. First, you need to work the toe of the golf club on the backswing facing up. Next, work the toe over through the "hitting zone" and up! The club face "must" rotate through the shot! If you watch golf on TV and they show the tour players swing in slow motion, you will see the club face really turn over through the hitting zone. Do some slow and short swings and feel this before you go out and you will see your slice slowly go away. Hit some 7 irons 50 to 60 yards and feel the club turn over and your lower body working first and watch the ball hook some. Do this with a full swing and have your body clear out and you will kiss that slice goodbye! Good luck and hit them all long and straight!
Andy Horn
Head PGA Professional
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| PGA Head Professional |
Born: Middletown, Ohio
High School: Fenwick
PGA Status: Class A-1
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| PGA Professional |
Born: Cincinnati, Ohio
High School: Indian Hill
PGA Status: Class A-8
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| PGA Apprentice Professional |
High School: Cincinnati Hills Christian Academy
College: Hanover College
PGA Status: PGA Apprentice
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The Golf Center | 6042 Fairway Drive | Mason, Ohio 45040 |
Tee Times/Proshop: 513.398.7700 | Group Sales/Administration: 513.398.5200
Restaurant/Grille: 513.573.3321 | Fax: 513.398.4583 |
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