Choosing the perfect diamond can be broken down into some basic steps. First, you have to familiarize yourself with the different shapes available on the market. Secondly, you need to understand the 4Cs and how they play a role in the appearance of a potential buy.
The most popular choices in the market include the round, princess, cushion and pear-shaped diamonds. In this article, we are going to talk about a lesser known shape and how to go about choosing a baguette cut diamond.
Baguette cut diamonds have a telling name. They look similar to the typical long French bread stick which it is named after. This cut is highly similar to the emerald cut as they both feature a large table and the differences lie in the 4 pointed corners. Emerald cuts have slanted corners instead.
In the first few decades of the twentieth century, baguette cut diamonds were introduced and prominently found in elegant costume jewelry. Since then, their usage has become largely varied and seen them moving in and out of fashion trends. Nowadays, they are popular choices for wedding rings with accent stones.
Although the shape could be used in almost any size, these diamonds are of typically small size. For that reason, they are usually used in larger numbers, aligned one next to each other. Since the shape complements other gemstones, they are frequently used together in combination with emeralds, rubies or sapphires.
Various elements come into play when determining the brilliance of a diamond. These include the table size, depth percentage and other cut proportions. You also need to pay additional care on choosing a stone with proper symmetry so that the sides appear parallel.
Baguette cut diamonds can be used as a stand alone solitaire for creating a very solid and elegant atmosphere. More often than not, they are used as side stones for accentuating other significant stones on the jewelry.
Modern day designers have cleverly incorporated baguettes into jewelry that exude Art Deco or Art Nouveau flavors. Thanks to their rectangular shapes, these diamonds can be placed beside each other without gaps in between. As a result, they are useful solutions for creating fluid channel settings.
If you intend to set a baguette diamond as the main stone for your ring, I’m going to warn you on the onset that it isn’t going to be a straightforward task. Firstly, larger sized baguettes aren’t readily available in most jewelry stores.
Secondly, baguettes are extraordinarily clear looking to the eye. This is due to the nature of the cut which doesn’t sparkle as much as their round counterparts. Minute flaws like carbon spots or feathers tend to show up easily. In turn, this means that inclusions will stand out like a sore thumb. My advice to you is to stick with diamonds of SI1 clarity or better.
If you are using them as secondary side stones or in pave settings, you need to make sure they are carefully matched to possess similar quality in terms of color and clarity. In the jewelry store, it’s easy for your attention to shift and be focused on the center stone. Make sure you spend some time examining the side stones for consistency too.
I know most readers probably don’t buy diamonds regularly; much less a baguette that is much harder to source for. So, take your time and don’t make a rushed purchase. For sidestones settings, do not make the mistake of only focusing on the main stone and not examining the side stones in detail.
Get more information on how to buy a diamond by reading our step by step guide here…