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A baguette cut is a cut for diamonds or other precious stones that is less known than the popular brilliant, princess cut or cushion cut. The cut has been around for centuries, and was often used for diamonds in royal jewels.
- What typifies the baguette cut?
- The history of the baguette cut
- The appearance of the baguette diamond
- The difference between the baguette cut and the emerald cut
- The baguette cut as a central or side stone?
- What should I pay attention to when purchasing a baguette cut diamond?
- What other cuts are available?
Most viewed diamond jewels
1.55 carat diamond halo earrings in white goldFrom € 4.230 (excl. VAT)
0.75 carat diamond creole earrings in yellow goldFrom € 3.340 (excl. VAT)
0.20 carat diamond design infinity necklace in platinumFrom € 1.840 (excl. VAT)
1.70 carat design medallion with small round diamonds in white goldFrom € 7.540 (excl. VAT)
1.06 carat diamond design necklace in platinumFrom € 2.330 (excl. VAT)
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 diamonds are rarely used as central stones
- Carat: Most baguette cut diamonds have a low carat.
- Colour: Always choose a diamond with a colour of G and higher, depending on the central diamond
- 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.
- Cut: A baguette cut should have a ratio of 1:5 to 1:7.