Comments on: The 4C’s vs. A Great Steak

By: Loren

Loren — Fri, 31 Dec 2010 03:13:19 +0000

I would agree with Don. GIA is the lab that created the 4 Cs in the first place, so getting your grading report from them would be like getting your steak assessed by someone that invented the art of butchery. They have the strictest standards and are the most respected in the industry.

By: Andy Koehn

Andy Koehn — Thu, 20 Aug 2009 15:27:08 +0000

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!

By: Don

Don — Mon, 17 Aug 2009 21:28:13 +0000

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.

By: Andy Koehn

Andy Koehn — Fri, 07 Aug 2009 03:24:14 +0000

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.

By: Maarten

Maarten — Thu, 06 Aug 2009 20:33:37 +0000

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!