/ic/ - Artwork/Critique

>>2440429
Style would just come to you as you get further into mastering fundamentals, like how one would add bits of other stuff that isn't in the recipe into a dish they're cooking once they already know how the food's supposed to "feel". And like >>2440441 said, it comes naturally.
The whole thing is a process, and you can't really get it in one try; you add into it little-by-little every once in a while throughout the years, so you can say it's a "technique portfolio" of sorts that showcases the accumulating methods you've adapted to your work.