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Technique 2: Petrissage
Aim – kneading movements to manipulate and loosen the muscle fibres more.
* With the hands apply a firm, kneading technique. Try to pull half the muscle towards you with the fingers of one hand whilst pushing half the muscle away with the thumb of the other hand (image 3).
* Then reverse to manipulate the muscle in the other direction.
* Work your way up and down the muscle, trying to cover as much of the surface as possible.
* Apply this technique for around 5 minutes, alternating with light stroking (above) occasionally.
Technique 3: Stripping the muscle
Aim – to apply sustained pressure to the muscle, ironing out any lumps, bumps and knots.
* With both thumbs together, apply deep pressure up the middle of the calf muscle aiming to separate the heads (sides) of the big gastrocnemius muscle (image 4).
* This technique should be slow and deliberate to ‘feel’ the muscle underneath.
* Repeat this 3 to 5 times in a row, alternating with petrissage for 3 to 5 minutes.
* Another similar technique is applied with a single thumb, which can be reinforced with a couple of fingers from the other hand if more pressure is required (image 5).
* A great deal of pressure can be applied with this technique. Massage should be deep but not so deep that the athlete tightens up with pain.
* Aim to cover all the muscles in the lower leg, feeling for all the lumps and bumps.
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