How to Choose a Baguette Diamond Ring

How to Choose a Baguette Diamond Ring

When looking for the perfect diamond ring for your loved one, consider the cut of a baguette diamond. While the Emerald cut is a popular choice, baguettes are often more difficult to find in larger sizes. This cut is also more vulnerable to chipping than other diamond shapes, so VS2 clarity grade is important. Also, a baguette diamond ring should have GIA certification. These features are important when making the final purchase, as baguette diamonds are not the cheapest diamonds on the market.

Modern-style engagement rings with baguette diamonds

If you're looking for an incredibly versatile engagement ring that exudes timeless beauty, you might want to consider purchasing a ring with baguette diamonds. These facets, which are cut with sharp angles and straight edges, resemble a thin slice of bread lying on its side. These characteristics make baguettes the ideal choice for engagement rings. Read on to learn how to make this style your own.

One style of ring that uses this diamond shape is the ballerina ring. This style of ring features five baguette diamonds flanking the center stone, creating a triangular skirt effect. The diamonds are generally channel or prong-set, but other shapes can be used, too. A brilliant baguette, on the other hand, is a mixed-cut diamond that features step-cut facets on the crown and brilliant-style facets on the pavilion. These stones add sparkle and radiance to any engagement ring, but are best used in smaller settings.

Emerald cut diamonds are easier to source in larger sizes

The emerald cut and baguette cut are two different shapes with very similar qualities. The two cuts have step-cut faceting and a similar table shape, but the baguette cut diamonds are typically narrower and longer than emeralds. While the baguette cut is not quite as popular as emerald cuts, it is an excellent choice for a diamond ring when you want a minimalistic, feminine look. The difference between these two cuts is the number of facets per carat. Often, a baguette diamond is used in a smaller setting or as an accent stone.

In contrast to the baguette diamond, emerald cut diamonds are far easier to source in larger sizes. Emerald cut diamonds are typically more affordable than baguettes. Emerald cut diamonds are easier to source in larger sizes than baguette diamonds, making them a popular choice for larger-sized baguette diamond rings. However, it is still important to view the diamonds to make sure they suit your budget and your taste.

Step cut diamonds are more vulnerable to chipping than baguette diamonds

A baguette diamond is rectangular in shape, with fourteen facets and large open tables. This cut produces an attractive, long rectangular shape, and it is susceptible to chipping and scratching. Moreover, step cuts can be more expensive than baguettes. Despite this disadvantage, baguettes can be a wonderful accent stone in a ring or work well as a centrepiece in a cluster of smaller diamonds.

The most obvious difference between step cuts and baguettes is the faceting. Step cuts tend to expose more internal characteristics. Because they conceal fewer internal characteristics, they're more susceptible to chipping. Therefore, step cuts are best for diamonds with less color. However, "colorless" diamonds are chemically pure, but most of them are colored, which makes them susceptible to chipping.

GIA certification for baguette diamonds

In terms of clarity, the cut and facets of baguette diamonds are very important for their sparkle. Because their cut lacks brilliance, the crystal clarity of baguettes is less than ideal. In addition, they are more likely to show imperfections than other diamond cuts. However, this does not mean that they are not beautiful and make excellent accent pieces. When used as the centrepiece of a ring, baguettes offer a minimal, modern aesthetic.

The shape of a baguette diamond is narrower than that of a round diamond, making them more suited for smaller jewelry pieces. These diamonds were first discovered in the early 1990s and are less expensive than round diamonds. The name comes from the French word baguette, meaning "loaf."