What is a loose Baguette diamond?

Baguette is a classical shape of diamonds and gemstones, which is normally an elongated rectangular. The baguette cut usually elongates "steps" within the rectangular polish. Cutting a baguette from a rough diamond is considered and efficient usage of diamond material, since it not much of the rough diamond is wasted. The baguette has a relatively small number of facets, resulting in low brilliancy and splendor compared to other diamond shapes. The advantage of a baguette shape diamond, on the other hand, is its symmetry and the ability of a diamond polisher to produce such shape in precise measurements and setting them easily in jewelry pieces.

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The baguette diamond shape became popular already in the 1920s. During the Art Deco period, strict geometrical shapes were fancied, so the baguette diamond shape was highly praised. Today the baguette shape is not as popular, though some jeweley houses still pay their respect to this classical shape.

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A baguette is an elongated rectangular diamond shape. This diamond has square corners with facets that seem like steps parallel to the diamond's table. AS the tasty long french bread is also named "baguette" you could understand that "baguette" means "long" in French.

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