Get 10x better at dinking! 📈

And a review of the futuristic Ronbus EV2 Paddle! 🛸

Tip of the Day

How to get 10x better at dinking by All Things Pickleball

Danea from All Things Pickleball explains how to decide which balls to let bounce and which ones to take out of the air when at the kitchen line.

She emphasizes the importance of maintaining your position at the kitchen line, ensuring your contact point is always in front of your body, and not hitting balls from your shoelaces.

A drill called "Protect the Castle" is introduced to practice these techniques. In this drill, each player has a cone (shown in the image below). The goal is to not let the opposing hit your cone with a dink, forcing you to take some balls out of the air.

Key Points:

  • Maintain your position at the kitchen line and don't back up if possible.

  • Ensure your contact point is always in front of your body, not at the side or behind.

  • Avoid hitting balls from your shoelaces.

  • Practice the "Protect the Castle" drill to improve your skills.

  • You can be more aggressive when taking balls out of the air if you are balanced.

Gear Review of the Day

Ronbus EV2 paddle review by STS Pickleball

STS Pickleball is impressed by the paddle's raw Toray T700 carbon fiber face and enhanced EVA foam core, which he says makes the ball rocket off the paddle's face.

He also likes the extra-long handle, which is perfect for a two-handed backhand.

However, he mentions that the paddle is not yet approved for sanctioned tournament play.

He recommends the paddle for anyone looking for a power boost in their game, especially those with a slower-paced play style, and for those that do not play tournaments.

Quick Specs:

  • Price: $180

  • Paddle Shape: Elongated

  • Surface Material: Raw Toray T700 Carbon Fiber

  • Average Weight: 8.0 ounces

  • Thickness: 16mm

  • Other Unique Features: Enhanced EVA foam core, unique sound dampening reduces noise level.

Deal of the Day

Meme of the Day

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That’s it for today! Thanks for reading. Please reply to this email if you have any feedback about today’s newsletter.

Happy pickling,

Paul