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The problem, I discovered, is that if you run the water through the filter too quickly (by opening up the tap all the way) the charcoal filter just can’t do its job. As a rule of thumb, only allow enough flow through the filter so that it takes about 10-15 seconds to fill up a glass of water, and you’ll have great tasting water. So, if you have high water pressure, make sure you don’t open of the faucet all the way when filling a glass. There’s just no way a filter as small as this can do its job properly at the max flow rate of most faucets. You really need a large in-line filter for that.

Note that this only applies to the filter’s odor and taste removal properties, because this involves a chemical reaction of sorts where activated charcoal pulls chlorine (and other chemical) out of the water by binding to them. This is a completely different mechanism than what you normally associate with filtering, such as particles being caught in a mesh (which is essentially how the rest of the filter works in these, and so it’s really only the odor and taste that is affected by the rate at which you let water through the Cullgan).

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Happily, after purchasing the CULLIGAN Faucet Filter several months ago, I can now report with confidence that it is plagued by no such similar defect. In other words, once attached, it remains firmly in place, and works every bit as effectively as rival brands. So for anyone who has tried those other brands and encountered endless frustration in endeavoring to keep them attached to the faucet, my advice is: Don’t give up just yet! Try the Culligan model. It’s solidly built, competitively priced, and replacement cartridges are readily available from Amazon. For me, at least, the Culligan at last put an end to the gratuitous, time-wasting burden of having to continually reattach a recalcitrant water filter.