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Diamond proportions and facets, for the round brilliant cut. The modern round brilliant-cut was developed by Marcel Tolkowsky in 1919. The ideal proportions are 100% diameter, 53% table, 43.1% pavilion and 16.2% crown. The girdle and culet (if any—not part of
Another modification of the round ideal cut that maintains the basic proportions of its angles is the passion cut. [22] This cut's design can be considered the opposite of the hearts and arrows, as it eliminates the arrows in order to capture a different light return from the center of the diamond.
Marcel Tolkowsky (25 December 1899 – 10 February 1991), [1] an engineer by education, was a Belgian member of a Jewish family of diamond cutters from Poland.He is generally acknowledged as the father of the modern round brilliant diamond cut. [2]
Diamonds with an elongated shape, like the Oval and Marquise, often appear larger than Round cut diamonds of the same carat weight. How the shape carries its carat weight and interacts with light ...
In 1919, Lazare Kaplan's cousin, mathematician Marcel Tolkowsky, first published the mathematical formula for diamonds cut to "ideal" proportions, a formula designed to optimise the brilliance, fire and sparkle in a polished diamond. In the same year, LKI became the first commercial-scale operation to cut its diamonds to ideal proportions.
By adding facets on the outside of the diamond, the Royal Asscher Round Brilliant Cut removes some of the darker elements seen in a traditional round diamond, even an ideal cut. The effect is a crisp, clear centre, which though true to the round diamond shape is distinctively different with 74 facets compared to the generic diamond's 58.
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