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Baguette
("Baguette cut")
Cut in the plane of the girdle has a shape of rectangle or trapezium (in accordance with the name – "baguette rectangular", "baguette trapezoid"), type cut – speed. Faceted stone in a classic performance has 33 facets and consists of a platform surrounded by 3 tiers trapezoid crown facets (4 facets in the tier) and the 4 tiers trapezoid pavilion facets (4 facets in the tier). In the old cuts there is a line caletta.
The basic elements of stepped "Baguette cut"
(measurements optimal cut shapes)
The calculation of the weight
Calculate the weight (in carats) of the standard diamond cut "Baguette" is made on the basic formula:
M = L x B x H x k
where M – mass cut diamond, L is the length of the cut of a diamond, the width of the diamond, H be the height of the diamond, k – conversion factor metric measurements using the volume to mass, taking into account the geometry of the cut, and the density of diamond having a value of 0,00915.
More precisely, a weight is determined taking into account the amendments on the thickness of the girdle, the convexity of the cut, the size of the faces of the chamfers, the size of the caletta and the ratio of the proportions of the cut.
Cut shape "Baguette cut" is one of the earliest forms of cutting, going to the diamond of Charles the Bold ("Table cut"). In the XX century became popular, as well as cut shape emerald with jewelry firm Cartier (Cartier), made in the style of "art Deco", since 1912.
