The 4C’s vs. A Great Steak
Diamond’s are an enigma to most guys. A great steak, on the other hand, speaks for itself.
Grilling a great steak is not a slam-dunk by any means. The upfront prep work, the heat of the coals, the cut of meat, all must combine in a synergistic dance of harmony. (OK…maybe I’m giving this a little too much importance. Then again, maybe not.)
The following guide is an analogy that should help you understand diamond’s and their related values. This is not a foreign scale unique to the diamond industry. It’s based on a currency every man understands…meat.
Print it out, and let it be your guide on your journey through the diamond world. (If you pull this out at the jewelry counter it’ll change it will lighten the mood. I guarantee it. If the sales person is not amused…get the hell out of there.)
| THE FOUR C’S: | MEAT: | |
| Cut: Determines the brilliance. The expertise of the cutter makes all the difference. A better cutter creates more beautiful diamonds…so they cost more. | Preparation: Determines the taste experience. The expertise of the chef makes all the difference. A better chef makes a better steak…so it costs more. | |
| Color and Clarity: Diamonds with higher color and clarity are rarer so they cost more. | The Cut of Meat: Rarer cuts of meat like tenderloin have less fat and more of the good stuff…so they cost more. | |
| Carat weight: All things equal, a larger diamond costs more. | Price per Pound: All things equal, a larger cut of meat costs more. |
This is all very simplified but as I’ve said…buying a diamond is often times treated like it’s life or death. It’s only money, really. You’ll make more.
If you’re like most men you’ve already been exposed to more detailed explanations of the 4C’s by the time you reach this blog. If you would like to learn more here’s a Diamond Guide from my website.
My ultimate advice is to learn about ‘em…and then forget about ‘em. Look at the diamonds and talk to your sales associate. (You’ll never know as much as they do BTW. I don’t care what Blue Nile says.)
4 Responses to “The 4C’s vs. A Great Steak”
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The steak analogy is useful.
But of course, the cut is even more important than you suggest – especially with regard to weight. When you (aka “chef”) buy any type of “raw steak” it is already cut. If it is cut by a master butcher, then the excess fat is expertly trimmed away and you will most likely pay more per pound.
It makes sense that the “cheaper” shops simply sell you more fat! Less sizzle! Caveat emptor, a bigger steak is not necessarily a better steak, nor is it a more valuable steak. Even if it happens to be called the same thing.
A racehorse analogy works for me, too.
Only a fool would buy a thoroughbred “by the pound”. With racehorses, as well as diamonds, its performance that counts in the long run!
A) How cool that someone of your stature would comment.
B) No question. We’ve just scratched the surface of analogies…and I agree 100% that CUT is the #1 factor in terms of a diamonds beauty and rarity…and VALUE.
C) The long run is what it’s really all about…any diamond will do the trick the first few seconds she see’s it. But give it a few minutes…days…weeks and years…and all that “fat” starts to become very distasteful indeed.
We’re on the same page. Thank you so much for putting an exclamation point on the CUT aspect.
BTW Guys…be sure to click through Maartens link to read more of his thoughts. He’s a master diamond cutter…you might learn something.
AK
I also really like your steak analogy (and Maarten’s). One thing I’d like to add, though, as someone who has done tons of research on the engagement ring front, is that there’s a fifth ‘C’… certification. Thanks to technology, there are a lot of ways to alter a diamond today, and it’s impossible to tell the 4 Cs with the naked eye. It has to be done in a laboratory. So I’d definitely recommend getting a GIA diamond grading report – GIA is an independent diamond grading laboratory that set the industry standards. That piece of paper can make a world of difference in your peace of mind when you buy a diamond, and it can be useful for insurance purposes… or, worst-case scenario, resale.
Good point, Don. GIA is good…I happen to like American Gem Society(AGS). I would caution people on this front…there are a lot of “soft” certifications out there. I won’t name names…yet. Stick to GIA and AGS. Again…keep it simple.
Thanks!