Okay, I read through this entire thread, I am a noob, and a lot of it kinda confused me as well as I didn't understand a few things. By hard edge, this means two smoothing groups, correct? On say a 90 degree angle. 2. I am really struggling with this bake: I have been at it for hours and tried everything I can think, it…
Of interest to most who will read this thread, I wrote an extensive tutorial that covers this topic and many other common baking issues. It's geared towards baking in Toolbag, but most of the Basics and Best Results sections apply universally. Check it out on the Marmoset site:…