I have an additional question. It seems as though many retailers describe the cut of a diamond as "ideal, premium, ..., fair, poor" based only on the table % and the total depth% for GIA certified diamonds. Is this a reasonable way to describe the cut? How can you ever know whether a GIA certified diamond is acutally cut properly (pavilion and crown depths, and angles not indicated on report)? Can you safely assume that a diamond within certain table % ranges and within certain total depth % ranges is "reasonably" well cut if certified by the GIA? Thanks again!