The old player collection and Tian Yu pay more attention to the details of fineness, oiliness and maturity. In the eyes of many collectors, Hetian, who is "old and mature", is the standard for distinguishing the quality of Hetian jade and is the main force of choice. How to distinguish the "old cooked" Hetian jade seed jade?
First, look at the structure
“No structure†is a word often mentioned today, which means that the jade is extremely dense and is a nearly extreme form of fibrous interweaving structure, so the unstructured “cooked†jade density and hardness will be slightly higher than the average jade. The thinness of jade is sometimes obvious, but it is different from the "sweet" of Qinghai water, which is the "pure" of both toughness and rigidity. The overall observation of the texture of the "cooked" jade: the softness reveals the toughness and will give off a moist feeling.
Second, look at the color
Old players will have a feeling that often the texture of the excellent seed jade is difficult to reach the standard of super white, and the color of the white jade is often loose and has a dry feeling. And we look at the "old-fashioned" seed jade, some people say that its white will be slightly yellow, some people say that its white will be slightly powder, in fact, they all want to describe the concept of "fat white", "lip white" is not snow white It is not paper white.
The color of "cooked" jade should be a warm white tone with oily luster. This color will naturally give people a sense of intrinsic light, not very white, but it is more quiet than white, it seems jade And people can be integrated into it. The "warm" of the "cooked" jade color must be emphasized, and the color can be partial.
Third, look at the pores
Nowadays, the pores have become an important identification of the seed jade, so that a piece of jade that can be completely symmetrical has to be missing a corner to leave the "precious skin". The pores of the “cooked†jade, due to the tight texture of the “cooked†jade, the pores are relatively small, the surface does not have deep pits, and the pore size is relatively average, but the artificial average sense must be distinguished. Observed with the naked eye, the pores of the “cooked†jade surface are soft and smooth, and there is no feeling of roughness.
Fourth, look at the skin color
Because the texture of “cooked†jade is relatively tight, its skin color is often colored and opened on a shallow surface, and it is mostly live skin and oil skin. The skin color of many "cooked" jade is sprinkled with gold, so there is some truth in "the golden fat under the skin." In some "old-fashioned" white-white seeds, it often feels that there is a layer of light yellow wrap on the surface. It is actually a layer of sprinkled gold, so the meat inside is often more visible than the surface. White.
Fifth, look at the shape
The shape of “cooked†jade is the smoothest in the seed jade, the transition is the most natural, and there will be no sharp edges and corners, including some old cross-section cracks, which have become softer and smoother under the experience of the years, giving them a play. Kind of fluidity.
Six, look at the feel
To judge the feel of jade, you can soak the jade in clean water for one night to remove the residue of the oil stain on the surface to avoid affecting the real hand. The feeling of holding the "cooked" jade in the hand, the feeling of the fat like baby's skin will appear, smooth and smooth, no delay, and even worry that it will come out.
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