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trying to get motion blur, to give a sense of speed, i found havng my iso at 100 or 200 - 100 for this shot worked better, esp on this wet dark day..
took a load of shots and ended up with 3 i thought were ok.. i struggled to be honest but would love to try more of ths type of photography..
is it all about the timing of the panning or s it more about the settng and the focus?
please give good advice as im keen to learn
| Title: | go kart move |
| Username: | |
| Uploaded: | 8 Jul 2011 - 7:37 PM |
| Camera: | Nikon D3000 |
| Lens: | 18-55mm f/3.5-5.6 G VR |
| Recording media: | RAW (digital) |
| Date Taken: | 30 May 2011 - 3:33 PM |
| Tags: | Acton, Go-kart, Moton blur, Panning, Sports, Sports / action |
| Votes: | Voting Disabled |
![]() | Critique Wanted |
| Modifications Welcome (Upload a Modification) |
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The image first. A good try, but the cart could do to be a little sharper (it's close though) and the background pulls the attention even though very blurred - the yellow jacket.
ISO is only part of the story - you need to get a suitable shutter speed for panning depending on the speed of the sport. I would have gone for 1/100 @ f8 here the trick of panning is, as in shooting - to keep the subject exactly in the same place in the frame as you pan, releasing the shutter smoothly during the pan without pausing or stopping the pan.
You are close, and practice will make perfect. Even so, even the best never manage 100% correct. However, focus is just as important as the pan - you must have the main subject on the sharp focal plane, but you don't need small apertures - f5.6 or 8 will be enough. Try setting focus to servo mode and let the camera track the subject - making sure the focal point is on the subject of course.
Servo autofocus works very well shen the subject is travelling from side to side of the frame.
Paul

Paul is absolutely correct and I am sure he understands this but perhaps didn't explain it clearly. Start your pan before releasing the shutter and continue your pan after it has fired. This stops any jerky movement caused by the start and finish giving a smooth pan throughout. I hope this bit helps you better understand Paul's excellent advice above.
Frank
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