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History of the Baguette Cut Diamond
Diamonds became popular as ornaments in jewelry in the 1400's and the
different techniques and styles of diamond cuts such as the Baguette Cut
Diamond were gradually developed over many years. The baguette cut is
named after the French word ‘baguette’ meaning “long rod”. The
baguette cut was developed during the 1920s and 1930s. Its geometric
form with straight, clean lines was a fashionable design during this
period of Art Deco and Art Nouveau movements. This style of diamond cut
is used primarily as a side stone and originally used primarily in
costume jewelry such as cocktail rings.
Description of the Baguette Cut Diamond
The description of an Baguette Cut Diamond is narrow rectangular cut is
used for smaller stones. Tapered baguettes have uneven short sides and a
popular design for cocktail rings. The baguette cut diamonds are bright,
clear and shiny in appearance. The step cut baguette accentuates a
diamond's luster, whiteness, and clarity but plays down its fire.
Baguette Cut Diamond - Step Cut Diamonds - Oblong
Many Square, Oblong
or rectangular diamonds are 'step cut' which is used for Baguette cut diamonds.
Long thin oblongs are often known as baguettes. A Baguette cut is
therefore often referred to as 'Step cut' or 'Table cut'. The facets on
a 'Step cut' or 'Table cut' are cut in steps, parallel to the edges
which could be described as a pyramid with its top chopped off. These diamonds are
bright, clear and shiny in appearance as its facets usually span the length or width of
the stone, the facets gradually decreasing as they approach the table
and culasse.
Diamonds are Forever...
An Impartial Guide to Diamonds
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