Baguette cut diamond ring - This ring with baguette cut diamonds is a delight to the eye.

What typifies the baguette cut?

This diamond has a long and rectangular shape, and is cut with 14 facets. The cut has a 5:1 ratio and emphasizes above all the brightness of a diamond, and the radiance to a lesser extent. The most common variety is the tapered baguette, where the underside of the diamond is shorter.

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The history of the baguette cut

The baguette cut is actually an improved version of the 'hogback', a cut with a high table. The cut dates back to the 15th or 16th century. By first levelling the top of a diamond, a table facet emerged. After that, the cutter added extra facets to the crown and the pavilion. The elegant and simple baguette cut was born.

The name comes from the French word 'bague' which means small jewel or ring. The baguette became the cut for nobles and royals, and adorned several crowns and royal jewels. The name is also often linked to the French bread, baguette thanks to its elongated shape. Around the year 1912 Cartier made the cut extremely popular, especially since it fit perfectly in Art Deco.
Baguette cut diamond ring - The baguette cut diamond is perfect for an eternity ring.

The appearance of the baguette diamond

The baguette cut diamond is the perfect cross between vintage and modern. With its classic appearance, it is reminiscent of the Art Deco period. On the other hand, the clean, straight lines are a paragon of modern minimalism.

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The emerald cut diamond - The emerald cut resembles the baguette cut, but has more facets.

The difference between the baguette cut and the emerald cut

The cut is sometimes confused with the Asscher cut and the emerald cut. They are indeed similar, but there are nevertheless some striking differences. For example, emerald cut diamonds have 50 to 58 facets, a lot more than baguette cut diamonds. Also, baguette cut diamonds are generally longer and narrower than emerald cut diamonds.

The baguette cut as a central or side stone?

Baguette cut diamonds are rarely used as a central stone. The baguette was popular as side stones in rings, especially during the Art Deco period. The cut works well as support for almost all other cuts, because they perfectly accentuate other diamonds, and do not distract too much of the attention.
Baguette cut diamonds are rarely used as central stones
Ring with baguette cut diamond - Ring with baguette cut diamonds as side stones.
It is also a good way to provide your ring band with beautiful stones, without setting it with several smaller diamonds. That makes the baguette cut so suitable for an eternity ring. Thanks to its long and narrow shape, it goes nicely with the play of lines.

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The 4Cs of a diamond - Always look at the 4 Cs when buying a diamond.

What should I pay attention to when purchasing a baguette cut diamond?

If you want to have the baguette cut diamond set in a ring as side stones, make sure the colour goes well with the central precious stone. A brilliant or princess cut diamond will look whiter than the baguette cut diamond where you can see the colour much more clearly.
The value of a diamond is determined by the 4 Cs. With a baguette cut diamond, you should pay attention to the following:


  1. Carat: Most baguette cut diamonds have a low carat.
     
  2. Colour: Always choose a diamond with a colour of G and higher, depending on the central diamond
     
  3. Clarity: The baguette cut is a stepped shape so inclusions can also be seen much easier. However, because they are usually smaller, you often do not see the imperfections with the naked eye. The clarity of the stone is therefore less important for a baguette cut diamond.
  4. Cut: A baguette cut should have a ratio of 1:5 to 1:7.

What other cuts are available?

The baguette cut is a cut similar to the emerald cut, but longer, narrower and with pointed corners. It was very popular during the Art Deco and was mainly used in royal jewels. You may also know these other cuts:

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