Technique in Chess, Mark Dvoretsky, Artur Yusupov · Chess Book Review

A chess book review of Technique in Chess by Dovretsky and Yusupov. Read the full review: https://chessreads.com/review/techniq... Read Technique in Chess: https://amzn.to/3FKfp5g This book is the result of Yusupov’s research and work on Dvoretsky’s famous card files, his notes, unfinished articles, books and various pieces of analyses, practice material, and more, discovered after his recent passing. Using this material, Artur Yusupov, one of Dvoretsky’s most famous students, created Technique in Chess. The most important piece of knowledge, or a skill I think I managed to improve by going through the book, is converting advantages. Having good technique means breezing through to a handshake after going up a pawn instead of getting checkmated trying to keep your extra material. The book devotes three sections to developing your technique and your ability to convert flawlessly. The most important piece of knowledge, or a skill I think I managed to improve by going through Technique in Chess, is converting advantages. If you’ve watched my videos, you will know that I often manage to lose or draw games in which I had a massive edge. I do that in the middlegame and in the endgame, I do that with and without enough time on the clock. Why? Bad technique! Technique in chess is the ability to control the position. The ability to get to 90’ when you lead 2:1 without complications, without the enemy team having five free kicks, ten corners and two of your players getting red cards. Having good technique means breezing through to a handshake after going up a pawn instead of getting checkmated trying to keep your extra material. The book devotes three sections to this: advantage in material, a positional advantage, and an endgame advantage. Those are devoted to developing your technique and your ability to convert those types of advantages flawlessly. Those three chapters and the accompanying exercises is what I found remarkably useful in Technique in Chess.