Joden Girl
Baubles, Bling and Sparkly Things
With a silky smooth and high-polish domed surface, the cabochon is one of the oldest gemstone cuts. Unlike most cutting techniques, there is no faceting in the cabochon. The absence of facets means that there are no spots for light to reflect from. Instead, this simple and refined cut allows us to focus solely on the rich color.
A clean, transparent gemstone crystal will produce the finest cabochon stone. Even distribution of color is of the utmost importance. Color banding (or zoning) is an unevenness in color. This natural happening would be easily spotted in a cabochon which is why lapidaries choose fine, clean stones for this unique cut. Sapphire is one of the most common choices for cab (as cabochon are often called) cuts.
Sapphire crystals are harvested from the Earth in a variety of shapes, colors and clarity grades. Each one is individually studied to determine how to best highlight the raw beauty of the crystal. After cutting, the stone is polished to a pristine shine – this step is especially important in cabochons.
This week, we are showcasing the cabochon cutting technique with a stunning pair of modern yellow gold sapphire and diamond earrings. These earrings center on a perfectly matched set of oval cabochon sapphires. Combined, these gems have a total weight of approximately 3.50 carats. Each deep blue gem is bezel set within a pear-shaped halo of round brilliant diamonds. With the point of the pear facing south, the bedazzled portion of the earring dangles from a sleek lever-back wire.
Forming each tear drop are sixteen round brilliant diamonds, thirty-two in all. These sparklers have a total weight of approximately 4.50 carats! The effect is exquisite… the simple refined look of the cabochon sapphires juxtaposes perfectly against the scintillating sizzle of the fully faceted diamonds. These luxurious earrings are available for $7,500.00 – stop by our showroom to make them yours today.
“You can go to a museum and look, or come to us and touch.”
Written by Carrie Martin
Photos by Dana Jerpe
