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A ratio of 1.33 to 1.66 provides a good traditional range of oval-shaped diamonds. Pear-shaped diamonds are also known as the teardrop shape owing to their resemblance and is considered as a hybrid between the marquise cut and the round brilliant diamond. The stone has one end rounded while the other end is pointed. Pear shape diamonds can opt ...
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 Tolkowsky's original design) are cut from the ideal brilliant.
Different diamond shapes will affect the perceived size of the diamond. Diamonds with an elongated shape, like the Oval and Marquise, often appear larger than Round cut diamonds of the same carat ...
Final bruting – ensuring the diamonds girdle is perfectly round and smooth. Polishing all 16 main facets. Brillianteering – Adding and polishing 8 stars and 16 pavilion and 16 crown halves. Quality control – checking for symmetry, polish and cut (angles) after the diamond is completed.
The Gabrielle Diamond in the Round shape consists of 105 facets, 48 facets more than the Classic Round Brilliant cut (with additional eight crown facets and forty pavilion facets). The Gabrielle Diamond was shown by a Light Study to exhibit 200% more scintillation than an excellent-cut classic brilliant diamond, and at the same time exhibited ...
The depth percentage is the overall quickest indication of the quality of the cut of a round brilliant. "Ideal" round brilliant diamonds should not have a depth percentage greater than 62.5%. Another quick indication is the overall diameter. Typically a round brilliant 1.0-carat (200 mg) diamond should have a diameter of about 6.5 mm (0.26 in).