カットが安定する、基本の３つの角度とは【卓球知恵袋】

🔴English Subtitle List: https://rubber.ocnk.net/page/117 🔴First come, first served [1,000 → 366 remaining] Rubber gift for GOLD members! The benefits are here: http://wrm.to/0907YGM🔴🔴 ★Sign up for the channel here. http://wrm.to/subscribe [Tools Used] Evolution MX-S HAMMER Ultra Thin [Table tennis bowl] Coaching Experience: Tokyo Championship (70s), 3rd place in the nation Competed in the national competition in the 50's at Saitama Ladies Singles, ranked 3rd in the prefecture. Winner of the Kawaguchi Championship in the 50s (two consecutive championships), winner and runner-up in the 60s Runner-up in the 50s in the Shinjuku Championship and 3rd place in the 50s in the Warabi City Championship Athletes: 3rd place in the 2nd division of the All-Japan Club Championship All Japan Masters Best of 32 Inter High School team Table tennis video compilation site "Table Tennis Bowl" http://ttim.blog76.fc2.com/ Sign up for Ping Pong Bowl Mail Magazine http://ttim.blog76.fc2.com/blog-entry.... This is WRM's Yasun. This is a cutting video by Table Tennis Don. We were taught how to cut three types of attacks - hard, medium, and light - in a stable manner. Basically, what is not allowed is to "shuck". If you try to shuck to force a cut, you will end up with a completely unstable cut. This is a really helpful video for players with inconsistent cuts. 🔴WRM table tennis shop 　→ https://rubber.ocnk.net 🔴WRM table tennis shop 　→ https://rubber.ocnk.net Latest Video Playlist    • [最新動画]Newest WRM Videos!   Table Tennis Equipment Recycling List    • Playlist   The Series That No One Tells You About    • 誰も教えてくれないシリーズ   Youtube 　Main: http://wrm.to/subscribe 　Subch: http://wrm.to/subscribeSub 　Tubch: http://wrm.to/subscribeTubu Twitter 　WRM Store Manager:   / wrmtv   　Guchii:   / wrmgucchy　   　Xia:   / shimo1127   　Chapa:   / wrm_chaparrita   　Yasun:   / yaaaasu081101   　Gane:   / gane0527   　facebook(Subtitle) →   / wrmchie   channel page /Subscribe 　   / worldrubber   🔴Contact us for work, collaboration, etc. 　[email protected]