| Most gemologists agree that the
best cut diamonds are those that follow a set of formulae calculated
to maximize brilliance. These formulae can be seen in a diamond's
proportions, most importantly how the depth compares to the
diameter, and how the diameter of the table compares to the
diameter of the diamond.
One of the leading diamond grading bodies, the
AGS, has developed a table which they believe offers the the
"ideal" proportions of diamond. The image below
details the various parts of the diamond, together with the
recommended proportions of the AGS.
Because cut is so important, several grading
methods have been developed to help consumers determine the
cut of a particular diamond. In general, these grades are
Ideal, Excellent, Very Good, Good and Fair.
Diameter:The width of the diamond as measured
through the girdle.
Table : This is the
large, flat top facet of a diamond.
Crown
: The upper portion of a cut gemstone, above the girdle.
Girdle :The narrow rim of a diamond that separates
the crown from the pavilion. It is the largest diameter to any
part of the stone
Pavilion:: The lower
portion of the diamond, below the girdle. It is sometimes referred
to as the base.
Culet :The tiny facet on
the pointed bottom of the pavilion, which is the portion of
a cut gem below the girdle.
Depth :The
height of a gemstone, from the culet to the table.
|
