Tool Options
Once you discover how to access the GIMP online manual, your next preference option is the Tool Options.
General
Under the General section, you have a checkbox that controls whether the GIMP saves tool options on exit. If you select this checkbox, any changes you make in Tool Options will be remembered from one GIMP session to the next. Leave the box unchecked and the GIMP will rest all the tool options to their default values the next time you start up a new session.
Guide & Grid Snapping
The next option below General is the Guide & Grid Snapping. This preference option controls how strongly the GIMP will "snap" to the grid or guides. Snapping to the guides or grid can make it much simpler to put line, squares, or rectangles in very specific positions.
Scaling
The Scaling option is worth thinking about now. When you change the size of an image, it can be scaled smaller or larger in many ways, depending on whether you want the operation to happen sooner and more rapidly or if you want the best quality in the final image. Your options for scaling are as such:
- None - Will result in a lower quality that most people will not want
- Linear - Known to be the fastest you will want to try
- Cubic
- Sinc (Lanczos3) - The recommended setting for most users. If you have a slow computer, you may not want to use this option. But even with a slow computer, you may just want to wait it out and be patient when scaling large images.
As you get started with your various images and sessions, there may be times you will want to change these settings. It will depend on your computer, your preferences and your project.
Paint Options Shared Between Tools
This option enables the brush, dynamics, pattern and gradient to be set separately for each tool or tools can all use the same settings. As you become more skilled with drawing images, you will get a better feel for how you want to deal with this option. The default setting is probably fine for now.
Move Tool
The move tool we can talk more about in later tutorials as they deal with layers and paths.
Barbara
Reply
I have not been on the site on a day to day basis as I was when I first started.
How lovely for you to stop by and say hello. You do great work and your contributions are very much valued here.
Regarding Chefs...let me make an analogy. Very similar to MLM Marketing and Network Marketing, the Internet has had an incredible effect on both of these industries. The Internet has virtually 'killed' MLM and 'Networking' and has had a similar effect on Chefs.
When I started back in 1978...It was all about what I had in my head and what more I was going to learn through apprenticeships and training. I was a commodity and I was hired and 'payed' based on my knowledge and administrative skills which I displayed.
So, when I went into an establishment and said that I knew how to make a 'Tomato Consomme,' or 'Cassoulet,' or 'Creme Brulee,' or 'Beef Wellington, etc...it was my knowledge in my head and that is what employers paid for.
Today, 10 year old's are turning out 'World Quality' food based on what many of us yearned to learn from Escoffier and Bocuse.
Is it right? Is it Wrong?
It does not matter. "It is what it is."
So if you know how to turn on a stove and follow some basic 'food handling techniques' you can prepare everything that your heart desires.
Peace, love and respect to you.
Stay in touch. I will get more active shortly here.
Kindest always,
Paul.
Steph
