First of all the Diamond Boart was placed into a Dob, with the
corner or point exposed. They were held into place with lead that
held the Diamond crystal in place. It was then inverted and allowed
to sit on a large rotating wheel/disk. On this rotating wheel was
olive oil, this kept the minute particles of diamond dust again on
this disk. Only diamonds can polish a diamond. Each time the facet
had to be shaped, out came the Boart and gingerly it was placed into
a newer position for shaping.
Many times this Boart was held into place by two steel fingers on a
long wooden pole. These then were resting on the rotating wheel and
every time a stone had to change a position, the polisher had to
examine each cut-facet with a loupe and shape each facet on this
rotating wheel. This was a very labourious and skilled challenge.
To cleave or split a large diamond, it was also held into place on a
Dob and with a very sharp blade at its ‘grain’. A very definite hard
hammer hit and the stone would be split in half. Now we have two
halves of a stone.
Both of the two halves we then the ‘table facets’.
This method of hand-polishing was done way back in the 1930’s. I
know this first hand, as my Father was a Diamond Polisher in Antwerp
and also in London, England, 1940’s. How many points do I win