Quote:
Originally Posted by jase
 Eagle eyes Nope just a quality calibrated monitor set up in room with low ambient light, but it helps to know what to look for. Seriously though, I scrutinise your images just as I do my own. Perfection does not exist, yet we still strive for it. You've got to have goals. While I hear you loud and clear - "excellent data from an excellent site with an excellent camera", you're still fooling yourself if you don't think you need noise control mechanisms in place.
Double the amount of data you've acquired and you'll still need to manage it. The reason being is what you are dealing with is not directly noise related to the quality of the data, but the image processing routine itself. Certain tasks are best performed at different times to minimise introducing noise into the image. A classic example is a bad deconvolution PSF model. If the selected star less than ideal, it will wreck havoc on the image. You may not notice the result immediately, which is to be expected - When you run deconvolution you're analysing how the stars have tightened up and other details such as nebulosity are taking form. These are the positives, but you've also got to evaluate the negatives such as noise or the loss of nebulosity due to the deconvolution process. Hence my tip would be to blink your raw and deconvoluted images while examining them thoroughly. This will give you a clear indication of the positives and negatives. Typically the negatives can be dealt with.
It comes as no surprise that the image looks great on print. Printers are much less discerning compared to a monitor - we are only talking about 300dpi and considerable gamut differences here. Be prepared to pay big bucks for your prints if you want the "goods".
Don't get me wrong Mike, this is a "Grade A" image and certainly shows the equipment capabilities along with the operators skill. It is nothing short of excellent work. Sometimes we get overly caught up in processing that we overlook the basics. Once again, well done.   |
I like simple real cooking, each to their own as they say, thanks for the advice though...daddy
Mike