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Mastering the Fujifilm X100T and X100S by Peter Fauland

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INTRODUCTION

“It’s well-balanced, feels great in your hand, and makes working a simple pleasure.”

This quotation from a good friend of mine is not about a camera, but about a knife. He’s a professional chef who spends at least eight hours in the kitchen every day. Aside from sharpness, there are a variety of other qualities—shape, size, weight, and handling—that determine how well a knife will accomplish a task.

As a photographer, I see a number of parallels in my own work. In addition to various technical specifications, a camera’s size and weight and the arrangement of its controls determine a lot about the way you shoot. Until recently, small and compact cameras were primarily intended as entry-level models with no real applications in more ...

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