I've noticed a lot of confusion about the "kitchen" in pickleball, especially among newcomers. So, let's break it down and serve up some knowledge!
TL;DR: The "kitchen" is the non-volley zone close to the net where you can't hit volleys.
Here's the full scoop on the pickleball kitchen:
1. Official name: It's actually called the "Non-Volley Zone" (NVZ), but "kitchen" is the popular nickname.
2. Location: It's the 7-foot area on both sides of the net, extending to both sidelines.
3. Purpose: To prevent players from smashing the ball at the net and to encourage dinking (soft shots).
4. The main rule: You can't volley (hit the ball out of the air) while standing in or touching the kitchen line.
5. Key things to remember:
- You CAN enter the kitchen at any time.
- You CAN hit the ball while in the kitchen if it bounces first.
- You CAN reach over the kitchen to hit a volley, as long as you don't touch the zone.
- If you volley and your momentum carries you into the kitchen, it's a fault.
6. Line calls: The kitchen line is part of the kitchen. Touching it while volleying is a fault.
7. Common newbie mistake: Stepping into the kitchen to hit a short ball out of the air. Don't do it!
8. Pro tip: Practice your "kitchen awareness." It's crucial for improving your game.
Why is it called the "kitchen"?
There are a few theories:
- It might come from shuffleboard, which has a similar area called the "kitchen."
- Some say it's because if you go in there, you're "in trouble" (like being in hot water in the kitchen).
- Others think it's because that's where you "cook up" your strategy.
Fun fact: In the early days of pickleball, there was no kitchen! It was added later to make the game more strategic and less about power shots.
So, next time you're on the court, remember to stay out of the kitchen unless that ball bounces first!
What's your experience with the kitchen? Any funny stories about kitchen violations? Share in the comments!