The Size in the Diamond
Table of Contents
Size is the determining factor for diamond shine.
The term “carving” in the case of a diamond includes two concepts: the shape of the diamond, and the quality of the proportions and the finish. We can talk, therefore, about the type and quality of the size.
The most common types of cut in diamonds of a certain size are Brilliant, Emerald, Princess, Oval, Heart, Radiant, etc. In small stones, the size Baguette and the size 8/8 are also very common.
The brilliant size
The modern brilliant carving was structured after the publication in 1919 of a theoretical study conducted by Marcel Tolko sky. It fixed the correct angles that had to be given to the facets of the crown and the butt concerning the plane of the filet, and the appropriate proportions for a diamond of that size to present the maximum brightness and dispersion.
Like almost all sizes, the brilliant size is made up of two main parts, an upper one called a crown and a lower one called a stock. Both are separated, or if preferred together, by an irregular band called fillet, which can remain in its natural state or be polished or faceted. The vertex of the stock usually ends at the tip. Sometimes it can be slightly truncated, especially in large stones, carving a tiny facet called “culet”, with which the vertex is better protected from possible blows.
The term bright can be used in isolation. When we say that a stone “is a brilliant” we mean, and thus it is internationally accepted, that it is a brilliant-cut diamond. Any other gem carved in this way must be designated with the name that corresponds to it in addition to the type of size (for example brilliant-cut emerald, brilliant-cut sapphire). On the other hand, a diamond carved in another way cannot be called brilliant, it must be called a diamond and accompany with the name of the carving (for example, diamond cut heart, diamond cut emerald).
A brilliant is, therefore, the round cut of the diamond, with a total of 57 facets (58 if the culet were present), of the 33 in the crown and 24 in the stock. The fillet may or may not be faceted or polished, without affecting the designation.
In color gems, size is subordinated in many cases to maximum gross yield; in the diamond, on the contrary, what is tried is to obtain the maximum of brightness and dispersion. Both characteristics depend on the optical properties, the relative size of the facets and their angles being responsible for optimizing these properties.
When talking about quality we have www.argylediamondinvestments.com.au for diamonds, it is not about valuing a natural property, as with color or purity, but the stoning work that man has carried out, whose main objective must be to achieve the degree maximum beauty, However, the original form of the gross and the search for greater weight yield, with the consequent economic benefit, frequently divert the sizing process towards more profitable but less perfect proportions. The assessment of these differences and their impact on the appearance of the carved diamond is equivalent to determining the quality of the carving.
When the light hits a diamond, the part is reflected and part is transmitted inside. The amount of light that is reflected or penetrates the bright depends on two factors: brightness and luster.