17 Facts About Baguette cut

Diamond cut is a style or design guide used when shaping a diamond for polishing such as the brilliant cut.

Diamond cannot be Baguette cut by means of metals and gems of other species; but it resists polishing, the diamond can only be polished by means of other diamonds.

Baguette cut cut stones in the shape known as pendeloque or briolette; these were pear-shaped with triangular facets on both sides.

In either event, the rose Baguette cut continued to evolve, with its depth, number and arrangements of facets being tweaked.

Sometime later the old European Baguette cut was developed, which had a shallower pavilion, more rounded shape, and different arrangement of facets.

Related searches

The old European Baguette cut was the forerunner of modern brilliants and was the most advanced in use during the 19th century.

Choice of diamond Baguette cut is often decided by the original shape of the rough stone, location of internal flaws or inclusions, the preservation of carat weight, and popularity of certain shapes among consumers.

The Eulitz Baguette cut is the only other mathematically derived benchmark; it is historically the only benchmark to consider girdle thickness.

The Baguette cut was designed to enhance brilliance and mask inclusions.

Antique jewelry of the period features step-Baguette cut stones prominently, and there is a market in producing new step-Baguette cut stones to repair antique jewelry or to reproduce it.

The basic rose Baguette cut has a flat base—that is, it lacks a pavilion—and has a crown composed of triangular facets rising to form a point in an arrangement with sixfold rotational symmetry.

The so-called double rose Baguette cut is a variation that adds six kite facets at the margin of the base.

The classic rose Baguette cut is circular in outline; non-circular variations on the rose Baguette cut include the briolette, Antwerp rose, and double Dutch rose.

Rose-Baguette cut diamonds are seldom seen nowadays, except in antique jewelry.

The modern mogul Baguette cut evolved from earlier faceting techniques originally used to disguise internal flaws in very large stones; in the modern day this Baguette cut has become rare, but still finds occasional use where it is less important to showcase a stone's internal clarity, as with the black and internally opaque Spirit of de Grisogono Diamond.

The 2005 AGS Baguette cut standards are based on a distance of 25 centimeters.

The 2004 HCA Baguette cut standards are based on a distance of 40 centimeters.