The 4 C's: Cut May 30 2014
Many think of "cut" as merely a diamond’s shape but, as the Gemology Institute of America neatly phrased it, “a diamond's cut grade is really about how well a diamond's facets interact with light.” When cutting diamonds, one must consider the shape of the rough stone, the presence and location of inclusions, and the preservation of carat weight.
Cutting diamonds requires an enormous amount of technical skill. Today, thanks to modern technology, we have tools that help us achieve excellent cuts, but cutting diamonds used to be a veritable art, which left no room for mistakes and toyed with the highest stakes imaginable.
Think of Joseph Asscher. In 1907 he was asked by King Edward VII to cut the famous Cullinan Diamond, one the largest in history. He could count only on his skill and his tools. Legend says that after spending days looking at the diamond, trying to find the perfect spot to cut, he finally gathered the courage and hit the stone with all his strength. The diamond split perfectly in two halves, and Joseph Asscher fainted on the spot.
The most well-known cut, the one that probably pops into your mind when you imagine a diamond, is the round brilliant cut, which was developed around 1900. Other well-known fancy cuts include the Princess, Marquise, Rose, Cushion, Heart, Asscher, Pear, Radiant, Emerald, and Oval.
Some love the classic look of a round brilliant, others the vintage feel of a rose cut, or the edgy romance of a heart. If you need a little diamond fix, browse our diamond collection, or visit our flagship store to check out our amazing Tacori Bridal selection.