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- Mastering the Return of Serve! 🤌
Mastering the Return of Serve! 🤌
And a Vatic Alchemy paddle review! 🪄
Tip of the Day
Mastering the Return of Serve by Julian Arnold!
Julian Arnold, a pro pickleball player, gives tips on how to hit a return of serve.
He suggests keeping the backswing and follow-through short to avoid timing issues.
He also recommends a good outstep and getting your outside leg behind the ball.
These two simple things will help with your balance and pushing your momentum towards your opponent, which allows you to get to the kitchen line faster!

Key Points:
Keep your swing short and compact to avoid timing issues.
Take a good outstep and get your outside leg behind the ball.
This will allow you to hit your return harder and get to the kitchen quicker.
Useful for both singles and doubles games!
Gear Review of the Day
Vatic Pro Alchemy 16MM Pickleball Paddle Review by Farmer Lanky Pickleball
Farmer Lanky Pickleball Farm thinks the Vatic Pro Alchemy is a unique paddle with its raw carbon fiber and aerodynamic hole in the throat.
He finds the hole in the throat doesn't interfere with play at all.
However, the paddle is a bit head-heavy, similar to other paddles like the Vatic V7, CRBN 1X, Legacy Pro, and Ronbus R3 Pulsar.
Farmer Lanky suggests that the higher price is understandable, given its unique features and high performance.

Quick Specs:
Price: $179.99
Paddle Shape: Aerodynamic hybrid
Surface Material: Raw TORAY T700 Carbon Fiber
Average Weight: 8.5-8.7 oz (8.2-8.4 oz without guard)
Thickness: 16mm
Other Unique Features: Aerodynamic hole, foam-injected walls, thermoformed edges, a unibody construction, and a throat hole with a modular clip-on guard that can be removed to reduce weight.
Deal of the Day
15% off the Rally Graphite pickleball paddle set on Amazon (2 paddles, 4 balls, and 2 paddle covers)
A great price for mid-level pickleball paddles and balls!
Meme of the Day
Literally me! 🤣
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