21 steps to success

Tapered baguettes are probably the most difficult shape to set. They vary greatly because they are cut for weight, not optics or consistency. During setting, seats must be cut individually to fit each stone, which is difficult because round burs do not naturally cut flat, straight seats. Finally, tapered baguettes are the most delicate and fragile diamond shape, so be careful not to break them. Setting them requires precision, care, and patience. In this ninth installment of Practical Stone Setting, Alan Revere demonstrates how to set a pair of tapered baguettes as side stones in a cast mounting. The center stone, a marquise, will be covered in the next installment. There are different styles of settings for tapered baguettes, including round and rectangular prongs and half bezels, each requiring different procedures that can be executed differently. This project demonstrates two methods
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