- Joined
- Jul 27, 2009
- Messages
- 3,875
Mike- first congratulations on a historic and ultra challenging project!MikeBotha|1444766273|3937908 said:JDDN|1444763224|3937891 said:Jim Summa|1444502257|3937020 said:
I was wondering how Mike determined the cut of Esperanza? I'm sure it's shape is in part determined by the rough, however, how does a cutter "design" the actual cut and faceting pattern? It's such a unique cut that my mind is curious how she was conceptualized. The drawing is so fascinating to me because of the detailed angles and lines.
The rough shape of the Esperanza looked like a sweet potato or one of those long mangos with one point jutting upwards slightly.When I saw the rough I noticed it was slightly flattened on one side and I figured that we need to go with I triangular configuration rather than the normal cylindrical profile of the briolette design- that's where the triolette design came into play. The design is like three emerald shapes in the centre with their tables and crowns visible, flanked on either side by 3 sets of trapezoids which taper to a point on either end. The result of the design is 7 sets of seven facets on each of the sides of the triolette for a total of 147 facets and two tiny culet like facets on the points to prevent chipping. The Esperanza is designed to be mounted in such a way that it is being held in position by the two points with one of the flat surfaces facing outward.
Is the triolette something you have executed before or did you design the cut specifically for this rough? I don't think I have ever heard of it before.
Evert - nice video!