Articles about Diamond Trade
The main goal of this article is to show how virtual facets form patterns in diamonds.
This is just a small part of the incredibly complex subject of virtual facets as virtual facets define every aspect of a diamond’s appearance and a large part of its performance.
This information applies to all polished diamonds but will be discussed in regards to step cuts.
It’s a long road but one I think is well worth investigating.
I will be starting at the bottom of the diamond and working up to the table.
Two of the most common step cut diamonds are the Asscher* and the Emerald cut
These cuts are closely related and the Asscher* is also known as the Square Emerald cut.
A third is the baguette (which may outsell the others in total numbers).
I will not be discussing baguettes in detail but the p3 angle problems apply to them as well.
I consider ourselves not to be artists, but craftsmen, designers if you want, but not artists. After all, when we start working on a rough diamond, we are not driven by emotions, which we want to express. Our main aim is to make or save money, by trying to cut the diamond, which we can easily sell for the highest amount.
If major labs give the same diamond 2 or more grade differences, this is more than a borderline difference of opinion. We want your help to find examples (like this one).