Why is it not recommended to buy mutton fat jade?

Because there is no exact international standard for the division of Hetian jade, there is no accurate concept of what is really "mutton fat jade", so it is not recommended to buy it. But there are a few criteria that are positive.

1. White. It refers to the milky white warm color of the material, which is neither blue nor gray. The definition of Hetian jade color in the market is confusing, and there is no unified standard for what grade 1 white and grade white.

The distinction is also very simple, and it can be compared with the white part of the cigarette, preferably close to or infinitely close to the white part of the cigarette.

2. Delicate. That is, the structure of Hetian jade is delicate, there is no obvious loose cotton, there is no structure with the naked eye, and the cotton or relatively large particles can hardly be seen when the light is lit.

3. Oily. Hetian jade, which has reached the level of mutton fat, has an oily texture like lard to the touch, and it looks fine and restrained.

Maintenance common sense. 1. Avoid colliding with hard objects. Jade is easy to crack after being impacted, and sometimes although the cracks are not visible to the naked eye, the molecular structure in the surface of the jade has been damaged, resulting in dark cracks, which will be revealed over time, greatly damaging the value of the collection.

2. Avoid dust and oil as much as possible. If there is dust on the surface of jade, it should be cleaned with a soft brush; If there are dirt or oil stains attached to the jade surface, you can use warm soapy water to scrub and then wash with water. Do not use chemical degreasers.

For seriously polluted old jade, you can go to a professional company that produces and cleans jade with professional ultrasonic cleaning and maintenance.

3. When the jade pendant is not in use, it is best to put it in a jewelry bag or jewelry box to avoid injury.

4. Avoid contact with perfume, chemicals, soap or human sweat. Because when jade comes into contact with too much sweat, it will be eroded, causing damage to the outer layer and affecting the original vividness. Jadeite, mutton fat white jade, more avoid sweat and oil, after wearing it should be wiped with a weak cloth.

5. Avoid long-term direct sunlight. When exposed to sunlight, jade expands when exposed to heat, and the molecular volume increases, which will affect the quality of jade. In particular, crystals, agate, etc., will burst when exposed to high heat, so it is more important to avoid approaching the heat source.

6. An excessively dry environment is easy to evaporate water, thereby damaging the quality of jade.

The above content reference: Encyclopedia - mutton fat white jade.

This is due to the fact that most of the crowns on the market are "mutton fat white jade."

The whiteness of the material is often acceptable, but the meat is messy and loose, and it cannot be seen closely. <>In addition, good ingredients are not cheap, for mutton fat, first of all, there must be sufficient fat powder, strong oiliness, then uniform structure, and finally the whiter the better. These requirements are quite high if they can meet one or two **, and it is even more expensive if they are all in the middle.

And everyone in the world knows that mutton fat is expensive, but the cognition of mutton fat is insufficient.

Sheep fat jade standard:There is no real standard for sheep fat jade, and there is a local standard in Xinjiang.

The expression about mutton fat jade is as follows: "Mutton fat white jade: high-quality white jade, the color is fat white, it can be slightly bluish, milky yellow, etc., the texture is delicate and moisturizing, the oil is good, the fissures are less, there can be a small amount of impurities such as stone flowers (generally less than 10%), sugar color.

Less than 30%.

According to the amount of sugar, it can be further subdivided into: mutton fat white jade, sugar mutton fat white jade. The sugar-colored part of sugar mutton fat white jade accounts for 30%-85%." It can be seen here that there is no national standard for mutton fat, and the local standard is tolerant of color, and the definition of impurities and meat quality is also relatively vague.