This is the beginning of a discussion on steps cuts, how they work, what they are and what to look for when buying one.
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.
This is the next article in the discussion of step cut diamonds.
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.
On many websites you will see it said that the pavilion main facets drive light return. Top labs and many grading systems use the pavilion angle as a basis for assigning a cut grade.
Is this correct?
This is the story of my journey to becoming a Diamond Designer.
The early years:
Looking back over the years what stands out is not so much events, but the people.
The journey starts in Nov. 2003, when I joined Pricescope after lurking for a week or so.
I had decided that I wanted to learn more about diamonds while looking for a future upgrade engagement ring for my fiancé; Wifey2b. Pricescope was where I found the best tools and resources during my quest.