The word ‘baguette,’ is one that is of French origin which refers to a long, thin loaf of French bread. The Baguette cut of diamond is similar in shape to a baguette in that it is long and rectangular in shape. The invention The baguette cut of stone was created in the early 20th century from about the 1920s to 1930s during the time of the Art Deco and Art Nuevo period. One of the reasons that baguette stones were popular during the time period when they were first introduced is because they signaled a departure from traditional round cut stones. Those who saw themselves as different and daring were drawn to this cut of stone.
Light-weight Another thing that made baguette cut stones popular was their weight. Baguette cut diamonds generally came in less than one carat cuts. The dimensions of baguette cut stones were what characterized them instead of their carats. Baguette cut stones require fewer cuts than other cuts of diamonds. This makes each cut in a baguette cut stone more important. Each cut has to be precise and perfect. If a baguette cut stone has poor quality craftsmanship, flaws are seen much easier than in other cuts. Most of the time, high quality cuts are the only ones that will show up for retail sale. Other cuts are not deemed as good enough to be sold in a retail setting. A baguette cut diamond’s fourteen facets result in an incredible show of fire and light when they are done properly.
Individuality Baguette cut diamond rings are often favored by women who want to set themselves apart or who feel that they are different from others. There is something special about a baguette cut diamond that is lovely and clean. A baguette cut is simply elegant and they are beautiful in just about any type of jewelry that one can imagine.