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Diamond cutters are paid to retain the maximum weight from rough
stones. You will find poorly cut diamonds such as overly long
or fat Marquises, extremely deep Heart Shapes and Emerald Cuts,
and Ovals and Pear Shapes with big shoulders, or overly deep or
out of shape Rounds.
A poorly made stone tends to result in a higher yield (less waste)
from the rough while a better made diamond "wastes" more of the
rough. A well cut round diamond typically weighs only about 40%
or less of the original weight of the piece of rough the cutter
started with. This is why better cut diamonds and near ideal cut
stones command a premium.
The way a diamond is cut will most certainly influence its sparkle,
fire and brilliance, as well as its perceived size and even, to
some degree its apparent color. In order to maximize the diamond's
brilliance it must be cut in a geometrically precise manner. This
means properly aligning the facets so light will enter the diamond
and reflect back through the large top facet, or table of the
diamond.
Below is a diagram of the proportions of the Ideal Cut for maximum
brilliance. Symmetry, polish, and faceting are the most noticeable
features of cut, but also important are percentages for depth,
height and angles. Light should enter and exit a diamond through
the top facets. A cut that is too shallow or too deep reflects
it through the bottom facets, and lets the light "leak" out of
the bottom or side of the gem.
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