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ICC Profiles and Process Recipes

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2 comments

  • BeO
    Top Commenter

    Hi Kenneth,

    A color managed workflow is probably one of the most complex things in photography. I am no expert in this so take everything I say with a grain of salt.

    There are other users in this forum which actually have much more expertise on color management.

    But anyhow, such a complex matter is better described (and read) in articles or books well thought through and revised, instead of forum posts.

    However, some thoughts:

    I think choosing a monitor profile for export is not a good idea. Not even for softproofing. I've never seen anythink like that. One usually exports an image in a standard color space profile such as sRGB or Adobe RGB (1998), depending on the target system for this image.

    e.g.

    • for internet and web browser, export with sRGB
    • for editing in a pixel editor like PS, export tiff 16 bit Adobe RGB (1998), some use even wider gamut color spaces e.g. Prophoto
    • for print, export sRGB or Adobe RGB (1998), depending on the upstream requirements or capabilities e.g. the printer service providers' advice

    You can and maybe should choose a printer profile for softproofing (but don't export the image with such a profile).

    Just ignore the monitor profiles in C1.

    I recommend further readings, e.g.

     

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  • Kenneth Dillard

    BeO,

    Thank you for the insight. It helped explain a lot--I'd say even a part of the puzzle I was missing. My confusion stemmed from seeing that whenever I would do a calibration, that calibration would appear as part of the output options in the "Process Recipe" section. And my brain was constantly leaning towards the attitude of "Latest and Greatest" calibration being the gold standard for digital output.

    I'm going to use the de-facto AdobeRGb and sRGB (depending on the intent of use) moving forward, and use the links you were kind enough to share, and re-think my color management process.

    Have a wonderful day, and thank you again for the information you've shared.

    All the best,

    Ken

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