Baguette Cut Diamonds: Their Allure

Baguette Cut Diamonds: Their Allure

When used in wedding bands and engagement rings, baguette diamond diamonds exhibit elegant sophistication with a uniquely timeless appeal that dates back to the Art Deco era. The Art Deco movement of the 1920s introduced an aesthetic based on clean lines, geometric forms, and understated elegance rooted in fine craftsmanship. The baguette diamond cut was developed in this world.

As a result of this era's popularity, baguette diamonds have remained a popular accent stone for engagement rings and wedding bands alike.
Baguette diamond rings have only grown in popularity in the century since they were first produced as a modern classic with a vintage aesthetic that is so adaptable that it can be worn with any outfit.


Baguette cut diamond ring. What exactly is it?

The cut and shape of a diamond are both described by a baguette diamond. The diamond will be thin and extended in a rectangular form to be a baguette. A baguette is rarely square; instead, it usually has a length-to-width ratio of roughly 3:1.

Baguette diamonds, like emerald and Asscher shapes, are part of the step-cut family. The greatest difference is that the corners are absolutely square. They usually have 14 cuts that are created in straight lines. These lines produce great clarity with less sparkle and brilliance, making them an ideal accent look.


Step-cuts are sometimes characterized to as having the appearance of a hall of mirrors because of the long, thin faceted cuts that provide a clear reflection rather than brilliance. They emanate a prismatic reflection full of clarity and light, sure to highlight any cut of center stone in a ring, thanks to their minimum cuts and clean lines.

Baguette diamonds are most commonly found in straight or tapered shapes. Straight baguette diamonds have flawless rectangular shapes due to their straight edges. Tapered baguette diamonds have length sides with angled edges, resulting in a constricted trapezoidal shape with one shorter width edge.

Because baguette diamonds are rarely used as center stones, they are most commonly found in smaller carat weights. This also aids in ensuring their quality, as the decreased number of facets results in less shine and makes flaws more noticeable. However, because flaws are more noticeable, it's important to choose a higher-quality stone and match the color grade of the center stone, if it's a diamond, so that a difference in the whiteness of the diamonds isn't noticeable.

And, although being a smaller accent stone, the baguette diamond is more susceptible to chipping and cracks due to its square corners and larger surface area due to fewer facets. A more secure setting, such as a bezel or channel setting, can help safeguard these stones from injury.


P.S. Don't be worried about ring size. I create rings in sizes 3 to 9 as well as plus sizes (10-20 US). Just let me know: elena@sevencarat.com

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