Baguette diamond rings
Precious and semi-precious stones have attracted the fancy of man even from very primitive times. They were believed to have mystical powers that could heal a variety of illnesses and also ward off the negative influence of evil spirits. Specific stones were believed to be influenced by the different signs of the zodiac, and persons born under a particular sign were supposedly benefited by wearing the stone connected to that sign. Even though modern scientific thinking has dispelled a lot of these theories, many people still have a strong faith in them. But irrespective of these aspects, the fascination for gems is universal. Of all the precious stones, diamonds hold the pride of place as the most desirable. Women are particularly attracted to the sparkling white fire of the 'stone of love', which is often referred to as a woman's best friend.
The two main factors that determine the sparkle of a diamond are its clarity and its cut. The cut has to be appropriate and precise for the diamond to retain the maximum possible carat weight while displaying the maximum amount of sparkle.
Different kinds of Cut:
Each rough diamond is diligently scrutinized by the cutter before the final size and shape of the finished stone is decided. Many use computer technology to assist in making the right choice. After determining which of the external and internal flaws have to be removed, the cutter can assess the length, width and depth available from the remaining portion. The final selection on the choice of cut for the stone is decided after that. The different cuts include the round brilliant, radiant, princess, mixed princess, emerald, asscher, marquise, cushion, heart, rose, pear, oval, step or trap cut (baguette), etc. The generally accepted guiding factors for deciding on the shape, the number of faces, the type and the depth of the cut are :
1- crown height,
2- pavilion depth,
3- table diameter,
4- girdle thickness,
5- crown angle,
6- pavilion angle.
The Baguette Cut:
The term 'baguette' is the French name for a bread stick. The resemblance of the cut to the French bread stick gave it its name. The shape is essentially a rectangle, which may be elongated. It is often confused with the emerald cut. It is actually a modification of the step or trap cut, which was the standard cut for rectangular stones. The step cut was the normal cut for gems as it was simple and retained most of the carat weight. With advanced methods of cutting being developed, the emphasis was on precision cutting of diamonds so as to get the best possible sparkle. It appeared that cuts like the baguette were on the way out. But there were several reasons for it to continue to be the choice of a fairly large number of diamond lovers.
The principal reason was retention of carat weight. This cut would allow the buyer to get a much better rate per carat of diamond. This meant it was possible to get a larger diamond for a lesser amount of money. Another reason for the lower price of baguette cut diamonds was their poor appearance in comparison to the brilliant cuts. There would be a difference of about 25% in the sparkle of brilliant and baguette cut diamonds of similar very good quality. But the difference in sparkle (and price) can be very high if the stone is of similar very poor quality. Cutters like the baguette because of the simplicity of making the cut. It is labor saving and cost efficient. Some cutters select the baguette for small stones that are set along with a large center stone, usually small baguettes around a large brilliant or other cut. The effect can be very impressive if properly done. When the main stone has a baguette cut, its shape must be rectangular. Jewelers find the baguette cut diamonds ideal for setting in eternity and ballerina rings. They also find it good for channel and pav settings, as there is less of a gap between them when compared to round stones. Cutters may taper the elongated ends of a baguette cut diamond if the shape or quality of the rough stone indicate its efficiency. These tapered baguettes are called tapers or taps. They can be set along with normal baguettes.
The main drawback of the baguette is that a diamond ring can be very unimpressive if the quality of the stone is poor. The main table can have dark, shadowy areas that give the stone a dull appearance. This is because of poor light reflection and refraction.
Conclusion:
All things considered, only a person who wants something really different will opt for a baguette cut diamond. Surprisingly, there are a fairly large number of them around. They are generally on the lookout for a long stone with a subdued and sophisticated elegance. If the customer brings the rough stone to the cutter, the latter will select the cut most appropriate for that stone. And if the customer demands a particular cut, the cutter will select the stone most appropriate for that cut. Since most jewelers do not stock up on baguette cuts, those who want one are advised to carry a catalogue along with them to the store and let the jeweler choose the stone most suitable for their choice. The best rough stone for a baguette will be one that is long, has good color and clarity, and has minimum flaws. The ideal length to width ratio is 1.5:1, and can go up to 2.5: 1. The labor cost involved in cutting and shaping the stone is comparatively low. With good advice, it will be possible to get a reasonably priced baguette cut diamond which has a decent sparkle and an elegant appearance.
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