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Typically a round brilliant 1.0-carat (200 mg) diamond should have a diameter of about 6.5 mm (0.26 in). Mathematically, the diameter in millimeters of a round brilliant should approximately equal to 6.5 times the cube root of carat weight, or 11.1 times the cube root of gram weight, or 1.4 times the cube root of point weight.
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.
A diamond cut is a style or design guide used when shaping a diamond for polishing such as the brilliant cut. Cut refers to shape (pear, oval), and also the symmetry, proportioning and polish of a diamond. The cut of a diamond greatly affects a diamond's brilliance—a poorly-cut diamond is less luminous.
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Diamond-weighing kit, with weights labelled in grams and carats. The carat (ct) is a unit of mass equal to 200 mg (0.00705 oz; 0.00643 ozt), which is used for measuring gemstones and pearls.
Diamond manufacturers make a groove in the diamond with a laser or saw or another diamond, and then split the diamond by placing a steel blade in the groove and giving a gentle tap. [8] Cleavage can be along any of the four planes parallel to the faces of an octahedral diamond (i.e. perpendicular to body diagonals of the unit cell).