Contact point, tip offsets, pivot aiming.
I use my stick to aim the CP to CP and then parallel shift the cue tip to the center of the CB and shoot.
The rub is getting exactly parallel from the CP to CP line to the center of the CB. So I thought that I might be able to achieve that parallel shift using fractions of the tip offsets.
So I pivoted my cue from my elbow as the axis and moving my bridge hand until the tip was a fraction of the tip to the outside of the center of the CB and then moving/pivoting my stance to get the tip aimed at the center of the CB and shoot with necessary English if any.
I started with the CB and OB close together to get a 90 degree cut to the left by aiming the cue from the left edge of the CB to the right edge of the OB. With trial and error, I found that a ½ tip offset (left side of the tip aimed at the center of the CB) to the outside of the center of the CB and then pivoting until the tip was aimed at the center of the CB…It worked for me. My bridge was about 12” in back of the CB.
I then tried a 45 degree cut to the left and found that a 3/8 tip offset worked for that.
I then tried a 25 degree cut to the left and found that a 1/4 tip off set worked for that.
I then tried a 15 degree cut to the left and found that a 1/8 tip off set worked for that.
I follows that a straight in shot was/is, as always, the center of the CB aimed at the center of the OB with no shift or pivot.
Also the 30 degree shot was/is, as always, the center of the CB is aimed at the edge of the OB with no shift or pivot (CTE).
The other cut angles can be achieved with other fractions of the tip and though it is not a linear progression, with time at the table, one can find what works for him if he/she tries this.
I use my stick to aim the CP to CP and then parallel shift the cue tip to the center of the CB and shoot.
The rub is getting exactly parallel from the CP to CP line to the center of the CB. So I thought that I might be able to achieve that parallel shift using fractions of the tip offsets.
So I pivoted my cue from my elbow as the axis and moving my bridge hand until the tip was a fraction of the tip to the outside of the center of the CB and then moving/pivoting my stance to get the tip aimed at the center of the CB and shoot with necessary English if any.
I started with the CB and OB close together to get a 90 degree cut to the left by aiming the cue from the left edge of the CB to the right edge of the OB. With trial and error, I found that a ½ tip offset (left side of the tip aimed at the center of the CB) to the outside of the center of the CB and then pivoting until the tip was aimed at the center of the CB…It worked for me. My bridge was about 12” in back of the CB.
I then tried a 45 degree cut to the left and found that a 3/8 tip offset worked for that.
I then tried a 25 degree cut to the left and found that a 1/4 tip off set worked for that.
I then tried a 15 degree cut to the left and found that a 1/8 tip off set worked for that.
I follows that a straight in shot was/is, as always, the center of the CB aimed at the center of the OB with no shift or pivot.
Also the 30 degree shot was/is, as always, the center of the CB is aimed at the edge of the OB with no shift or pivot (CTE).
The other cut angles can be achieved with other fractions of the tip and though it is not a linear progression, with time at the table, one can find what works for him if he/she tries this.
Last edited: