Facets of a Round Brilliant Cut Diamond as is Found in Today’s Stones

Published On April 2, 2018 | By Adam Morg | Jewelry

A diamond is always brilliant and extremely precious. However, the round cut of the diamond is known as brilliant and it has several facets. The facets of a diamond make it special because it is through these that the light gets reflected causing it to sparkle stunningly. The round brilliant cut of a diamond is considered to be perfect when the crystal is an octahedron. The unique round brilliant cut was designed by Marcel Tolkowsky in 1919 and after many modifications, the modern facet was developed which displayed 58/57 facets; 57 in case the culet is barred.The specifications

Out of the 58 facets, 33 are on the top which is the top half of the middle of the stone. The girth of the middle ends up truncated near the base leading to twenty five on the pavilion which is the lower half below the middle. This also has the culet which is created by cutting the apex of the stone. If this happens, the culet has some 8 additional facets. Currently, most of the girdles are faceted. In fact, several girdles consist of thirty-two, sixty-four, eighty and ninety-six facets. However, these facets of a round brilliant cut diamond are not taken into account while counting the total number of facets.

Even now, the round brilliant cut diamond is in high demand as it reflects the maximum amount of light. Since cuts of diamond have undergone a number of changes the table facets have gained in size while the culets have become smaller; the star facets and the lower half facets have become longer as well. Earlier, the facets were described as a ‘checkerboard’ or ‘blocky pattern’, while the modern one is capable of displaying a tighter mosaic of light and dark that can be defined as ‘splintery’.Conclusion

According to GIA, the unmodified round brilliant cut is consists of 58 facets. This conclusion was a result of years of research which included the preference and taste of a wide range of groups. GIA had to find out a number of ways to identify cuts and also pick out the ones that were not genuine. The table sizes ranged mostly between 43 and 62 percent and the culets were large but still, it did not stick to the parameters set by GIA. Now, the star length must be 50% or less, the culet size must be medium and the lower half must be equal to 65%.


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