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PGA.info has tapped into its pool of pros to answer all your golfing questions - from technique and instruction through to fitness and the rules.

This week's question on how to tackle a bad slice is answered by Kevin Flynn - a PGA professional at Tournerbury Golf Centre in Hampshire.

I have a tendency to slice my shots really badly - what are the potential sources of the problem?

Kevin says:

There are many causes that produce this shot however the first thing we need to look at is the aim of the clubface and the way you are holding the club. One thing that we do know for sure is that the club is returning to the ball in an open position. As the only contact made with the club is with your hands let's start right there.

The hands must be set on the club correctly from the outset. Both lines formed by the thumbs and forefingers must point between the right shoulder and the chin, and the pupil should see two to three knuckles on the back of the left hand.

In my opinion the most important factor in the grip is to not hold the club too much through the palm of the left hand. The fleshy pad at the back of the left hand must be on top of the club.

Now we have set our hands on the club correctly with the clubface pointing at the target we can now make a few swings and check that the ball is flying straighter - this may take a bit of practice.

So we are still getting a bit of swing on the ball left to right. At the top of the backswing I notice that the left wrist is in a cupped position leaving the clubface open at the top. The player is then struggling to square the club at impact.

We now start to work on the wrist position at the top which should not be bowed or cupped. The wrist should continue on a straight line from the arm. In other words the wrist is flat at the top of the backswing not bowed or cupped.

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