Advice needed for update to antique Ering

[Frumasring]

Hi all,

I’m looking to make some changes to my e-ring and was wondering if you all could give me some opinions on what modifications I should make. Currently, my 2 ct transitional round stone is set with two .03 baguette side stones. Everything between the baguettes is original, but hubby had to add more platinum to ring so it would fit my size 10 finger (essentially brand new shank). also, baguettes are not tapered.

Here comes the part I don’t like. The shank, from baguette to baguette is 3mm of platinum and VERY thick and heavy. When I wear it with just my 1.25mm wedding band it’s OK, but I’m having a 9 stone band madethat will be about 2mm thick and I feel that the whole look is just too bulky. I prefer the look of Art Deco engagement rings and I’m looking for ideas on how to “re-fashion” mine. Thanks for your help! Hopefully pictures of ring as is are attached.

 

[rockysalamander]

Can you post a few inspos?

 

[OcnGypZ]

What's the band going to look like? Your ring now is "Art Deco" - though I would have used tapered baguettes.

 

[Frumasring]

Can you post a few inspos?

I’m not sure what I’m looking for! The jeweler who is making my new half eternity band suggested putting a knife edge on my Ering so that it looks thinner, but maintains strength. Interestingly, that was the shank on it when the ring belonged to my grandmother, before she left it to me.

 

[Frumasring]

What's the band going to look like? Your ring now is "Art Deco" - though I would have used tapered baguettes.

Thanks for reaching out! I’m actually looking for suggestions of modifications to make to the existing ring so that it still maintains that Art Deco look/feel but is less bulky.

 

[rockysalamander]

I’m not sure what I’m looking for! The jeweler who is making my new half eternity band suggested putting a knife edge on my Ering so that it looks thinner, but maintains strength. Interestingly, that was the shank on it when the ring belonged to my grandmother, before she left it to me.

These are both re-works that would require a new casting.

Re-use your baguettes and find another to match. Then add three little antique diamonds. You'll have to modify the gallery to make sure your wedding band will work.

Put your center in a hexagon bezel?

 

[rockysalamander]

Or maybe you just want ideas for the shank that keep the area between the baguettes intact?

 

[Frumasring]

Or maybe you just want ideas for the shank that keep the area between the baguettes intact?

Ideas for the shank would be ideal. I love the center stone and though it’d be fun to have tapered baguettes, I kind of think there’s something special about keeping it how it was. Thanks so much for your help and advice!

 

[rockysalamander]

Funny enough, the Art Deco period is really known for solid jewelery. There really is not much delicate about it. IT tends to be larger with linear and geometric elements. There are plenty of flourishes. But, one thing you could do is narrow the shank just below the baguettes (see below red arrows). That would allow you to attach a narrower shank without having to taper down to it.

If you have David Klass do this, I'd ask him to engraved the lower part of the shank where this example shows diamonds.


.

DK Engraving

 

[rockysalamander]

If your wedding band will have rounds, you could add a round to transition between the baguette and the shank.

 

[Frumasring]

If your wedding band will have rounds, you could add a round to transition between the baguette and the shank.

Thanks so much for the detailed suggestions!!!

 

[scarsmum]

If your wedding band will have rounds, you could add a round to transition between the baguette and the shank.

Seconded, with inspiration pic. The round will make the shank look super delicate .

 

[rockysalamander]

One more idea. You could add a little trillion at the end of each baguette that would also allow the shank to norrow and yet still be very art deco. This has a pointed baguette, but if you reworked that end of the setting, you could make the baguette trillion more seamless. That point of the diamond then has a knife edge and then smooths out.